The Ultimate Smoked Salmon Eggs Benedict
Recipe courtesy of BGETeamGreen Members Mary Cressler and Sean Martin @vindulge
Ingredients
Main
- 2 lbs (0.9 kg) wild or line caught salmon, pre-cut into 8- 1/4 lbs (0.1 kg) pieces
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) kosher salt
- 1 tablespoon (15 ml) coarse black pepper
Easy Blender Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon (15 ml) freshly squeezed lemon juice, about 1/2 lemon
- 1/8 teaspoons (0.6 ml) cayenne pepper
- 1/8 teaspoons (0.6 ml) salt (just a pinch!)
- 8 tablespoons (120 ml) unsalted butter, melted
Eggs Benedict
- 8 pieces smoked salmon, 2 pieces for each serving
- 8 eggs
- 4 English muffins (cut in half and toasted)
- 1 tablespoon (15 ml) chives, diced, for garnish
Instructions
Main
Step 1
Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C, with apple or cherry chips for smoking.
Step 2
About an hour before smoking, season the salmon with Dijon mustard, salt and pepper. Remove any pin bones (or have your butcher do it for you).
Step 3
Place salmon directly on the grid to smoke. Pull the salmon off the EGG when the internal temperature reaches 130°F/54°C. If you used farmed salmon (with more fat content) it may take longer. Always adjust the cook time for internal temperature.
Easy Blender Hollandaise Sauce
Step 1
Add a small saute pan pan of water to the EGG as a double boiler for the sauce. Melt the butter in a small saucepan; use a lower heat so it doesn’t separate. In a metal bowl, add the egg yolks, lemon juice, cayenne pepper and salt and whisk for 20-30 seconds. Holding the egg mixture over the double boiler, slowly whisk in the melted butter. Continue whisking for an additional 20-30 seconds until the sauce thickens.
Eggs Benedict
Step 1
Place the English muffin halves on the cooking grid to toast.
Step 2
In a medium sized sauté pan add water until the pan is about half full. Bring the water to a simmer. Break the eggs, one at a time, in a small ramekin; the small ramekin helps avoid any shell and to gently add the eggs to the pan. Slowly add each egg to the water and cook about 3-4 minutes, keeping a close eye on the eggs, and gently spooning a tablespoon of water over the top of the egg, until you see the eggs slowly coming together. Cook no more than four eggs at a time to keep the temperature of the water consistent. The eggs should be firm, but yolk soft inside. Remove the eggs with a slotted spoon and set aside on a paper towel to soak up excess water. Repeat until all the eggs are cooked.
Step 3
Layer a toasted English muffin half with a generous amount of smoked salmon, then add a poached egg, and top with the Hollandaise sauce. Garnish with fresh chives.
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