Norwegian Eggs Benedict – Smoked Salmon & Hollandaise Twist

Indulge in a luxurious breakfast or brunch with this delightful take on the classic Eggs Benedict. Combining savory smoked salmon, perfectly poached eggs, and a rich hollandaise sauce, this dish is sure to impress your guests or treat yourself to a special morning.

Ingredients

For the Poached Eggs:

• 4 large eggs: Fresh eggs work best for poaching, as they hold their shape nicely in the water.
• 1 tablespoon white vinegar: Helps the egg whites coagulate quickly, ensuring well-formed poached eggs and minimizing feathering.
• Salt: A pinch of salt in the water enhances the flavor of the eggs.

For the Hollandaise Sauce:

• 3 large egg yolks: The base of the sauce, providing richness and a beautiful golden color.
• 1 tablespoon lemon juice: Freshly squeezed adds acidity, balancing the richness of the butter.
• 1/2 cup unsalted butter, melted: For a velvety texture; the quality of the butter makes a noticeable difference.
• Salt: To taste, enhancing the overall flavor.
• Cayenne pepper: A dash for a subtle kick, elevating the flavor profile of the sauce.

For Assembly:

• 2 English muffins, split and toasted: The base for your Eggs Benedict; the toasted surface provides a nice crunch.
• 8 ounces smoked salmon: Choose high-quality, thinly sliced smoked salmon for the best flavor and texture.
• Fresh dill: A fragrant herb that pairs beautifully with salmon and hollandaise, offering a touch of brightness.
• Capers (optional): Adds a briny flavor that complements the dish perfectly.

Instructions

Making the Hollandaise Sauce

1. Whisk the Egg Yolks: In a heatproof bowl, combine the egg yolks and lemon juice. Whisk vigorously until the mixture becomes thick and pale, which should take about 3-4 minutes.
2. Create a Double Boiler: Place the bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water to avoid scrambling the eggs.
3. Incorporate the Butter: Gradually drizzle in the melted butter while whisking continuously. The mixture will start to emulsify and thicken. Keep whisking until you achieve a smooth, creamy consistency.
4. Season: Taste your hollandaise and season with salt and a pinch of cayenne pepper to add depth. Remove the bowl from heat and keep the sauce warm while you prepare the eggs.

Poaching the Eggs

1. Prepare the Water: Fill a large pot with water and bring it to a gentle simmer. Add the tablespoon of white vinegar to help the egg whites set.
2. Crack the Eggs: Crack each egg into a small bowl. This step ensures you can delicately slide them into the water without breaking the yolks.
3. Poach: Gently slide the eggs into the simmering water. Let them cook for about 3-4 minutes, or until the whites are firm but the yolks remain runny. Adjust the times depending on how runny you like your yolks.
4. Drain: Use a slotted spoon to carefully remove the eggs from the water. Place them on a paper towel to absorb any excess water.

Assembling the Dish

1. Toast the English Muffins: Cut the English muffins in half and toast them to a golden brown, enhancing their flavor and texture.
2. Layering: On each toasted muffin half, start by layering a generous portion of smoked salmon. The smoky flavor will contrast beautifully with the richness of the hollandaise and eggs.
3. Top with Poached Eggs: Next, place one perfectly poached egg on top of each smoked salmon slice, allowing the beautiful yolk to peek through.
4. Drizzle Hollandaise: Generously drizzle the warm hollandaise sauce over the eggs, allowing it to cascade down the sides and onto the salmon and muffin.
5. Garnish: Finish with a sprinkle of fresh dill to add color and fragrance, and if desired, add a few capers for an extra layer of flavor.