National Eggs Benedict Day__ was earlier this week, but let's keep celebrating this perfect breakfast food. This is a fancy yet easy to make recipe, perfect for a weekend brunch: toasted English muffins are topped with Canadian bacon, pretty much the same size of the muffins, then a poached egg is placed on top on each muffin half, and finally covered with a thick buttery Hollandaise sauce to indulge your palate. In the following recipe I substituted the Canadian bacon by Smoked Salmon and it's worth it every bite…
Read more ¿Qué más? Try this low calorie grilled asparagus
Smoked Salmon Eggs Benedict
Yield 4 servings
__Ingredients:
__4 Slices of smoked salmon cut in 2 pieces
4 English muffins cut in halves
8 eggs
2 Tsps. of vinegar
Salt
1 cup of Hollandaise sauce
Preparation:
To poach the eggs, in a shallow sauté pan bring 2 to 3 inches of water with the vinegar and some salt to boil.
Once it's boiling, turn off the heat and crack the eggs directly onto the water.
Cover the pan and allow the eggs to cook undisturbed for about three minutes, then lift the lid. When the whites are opaque, the eggs are ready.
Carefully place the eggs in a plate and trim the edges. Reserve.
Toast the English muffins and assemble the eggs Benedict by placing the salmon on top of each muffing, then one a egg on top of the salmon, and finally dressing with Hollandaise sauce.
Hollandaise sauce
Yield 1 cup
__Ingredients
__3 egg yolks
1 Tbsp. cold water
16 Tbs. unsalted butter
1 tsp. of strained lemon juice
Salt
White pepper
Preparation:
Pour 1 inch of water in the bottom part of a double boiler. Heat the water until it simmers, then reduce the heat to low. Place the top of the double boiler over the bottom.
Put the egg yolks and the cold water in the upper pan and beat the yolks until smooth.
Whisk a handful of the butter into the yolks and beat until the butter has been absorbed. Continue adding butter.
Beat until the sauce becomes thick and creamy. Season with salt, pepper and lemon juice.
Image via Enriqueta Lemoine
