Have you ever poached an egg? If so, I applaud you. If not, you should give it a try. I’ll admit I hadn’t done so myself until last weekend, when Brian and I were feeling ambitious and tried replicating our favorite brunch dish of Salmon Eggs Benedict, also known as Eggs Norwegian, but we like to call it Jewish Eggs Benedict. In our book, breakfast carbs + smoked salmon = Jewish.
But back to egg poaching. It takes a bit of practice, but once you get the hang of it with the help of plenty of YouTube videos, it’s not so bad. Practice makes perfect, and perfect makes for plenty of Salmon Eggs Benedict, and eggs benny recipes of all varieties. But really, as with many things, the Jewish kind is the best kind, so let’s get to it.
You’ll need: english muffins, smoked salmon, eggs, butter, lemon, salt, pepper, and cayenne.
Lightly toast and butter the english muffins, top each half with a piece of smoked salmon, a poached egg (I used this video tutorial, among others), and some homemade hollandaise sauce.
If you need to go with store-bought hollandaise sauce, that’s cool too. This is a judgment-free, I-get-that-you-have-better-things-to-do zone.
Next, dig in.
Look at that egg yolk go.
Brian and I were pretty darn pleased with ourselves for pulling this off. It packed all of the usual flavors that we love when we order this dish at restaurants, all for less than half of the usual price. Once again, satisfying Brian’s Jewish side, the only side he has.
Check back on Thursday and Friday for the rest of the goodies we made to complete our homemade brunch: a spicy kick-in-the-butt Bloody Mary mix and zesty oven-baked home fries.
Sigh. Why does it have to be Monday? Nevertheless, here’s to a great week!
- 2 english muffins, halved, lightly toasted and buttered
- Smoked salmon slices
- 4 poached eggs
- 3 egg yolks
- 1½ sticks unsalted butter
- 1 lemon, juiced
- Cayenne pepper to taste
- Salt and black pepper to taste
- Top each lightly toasted and buttered english-muffin half with sliced salmon and a poached egg. Top with hollandaise sauce.
- In a small saucepan, melt the butter until sizzling.
- In a blender, blend the egg yolks on low, letting the yolks combine.
- Then pour the very hot butter in a thin, slow stream into the blender, leaving the blender on.
- Once it's all in there, immediately pour lemon juice into the blender.
- Add salt, pepper and cayenne to taste.
- Serve over eggs benedict.
- Makes 2 servings.