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Serves
US | Metric
Ingredients
Pickled shallots
  • 1 Pc shallot
  • ¼ Cup Apple cider vinegar
  • ¼ Cup Water
  • ¼ Cup Sugar
  • 1 Sprig thyme
  • 1 Pc long pepper
  • ¼ tsp Coriander seeds
Hollandaise
  • 4 Pcs egg yolks
  • 1 tbsp Lemon juice
  • ½ Cup Butter
  • 1 Pinch Espelette pepper
  • To taste salt
Fennel salad
  • ½ Pc fennel bulb (shaved thin)
  • 2 tsps Extra virgin olive oil
  • To taste salt and pepper
Garnishes
  • 4 Pcs English muffins
  • 8 Poached eggs
  • 1 Bunch chives (chopped)
  • 8 Pcs caper berries
  • 8 Slices of smoked salmon
Smoked Salmon Egg Benedict Smoked Salmon Egg Benedict

Smoked Salmon Egg Benedict

This might be the best benny you'll ever make, and yes I am bias but you gotta trust me on that one.

Prep 30 minutes
Total 30 minutes

Pickled shallots:

  • In a saucepan, place the wet ingredients, sugar and the spices.
  • Bring it to a simmer and let it steep for about 5 minutes.
  • Peel and sliced the shallot paper thin (you can use a mandoline).
  • Place the shallots in a container and pour the mix over it.
  • Reserve.


Hollandaise:

  • Clarify the butter by bringing it to a boil and skimming the fat solid.
  • Sieve trough and let it cool down.
  • Meanwhile, place the yolks and lemon juice in a stainless steel bowl on top of a double boiler.
  • Whisk it constantly until you obtain a thick white paste called a sabayon. (make sure you can always put your hand underneath the bowl, if it's too hot, the eggs may curdle).
  • Move the bowl off the heat and start to emulsifying the sabayon with the clarified butter by incorporating it very slowly and constantly whisking.
  • Season with salt, pepper and the chili powder.


Garnishes:

  • Split the muffins in halves and toast them in a pan with olive oil.
  • Place them on a plate or tray, then top them up with the fennel salad.
  • Add the smoked salmon, the pickled shallots.
  • Top up with the eggs, smother it with hollandaise and garnish with capers and chives.
  • Et voila, Bon Appetit.
Smoked Salmon Egg Benedict Smoked Salmon Egg Benedict

Smoked Salmon Egg Benedict

This might be the best benny you'll ever make, and yes I am bias but you gotta trust me on that one.

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Pickled shallots
  • 1 Pc shallot
  • ¼ Cup Apple cider vinegar
  • ¼ Cup Water
  • ¼ Cup Sugar
  • 1 Sprig thyme
  • 1 Pc long pepper
  • ¼ tsp Coriander seeds
Hollandaise
  • 4 Pcs egg yolks
  • 1 tbsp Lemon juice
  • ½ Cup Butter
  • 1 Pinch Espelette pepper
  • To taste salt
Fennel salad
  • ½ Pc fennel bulb (shaved thin)
  • 2 tsps Extra virgin olive oil
  • To taste salt and pepper
Garnishes
  • 4 Pcs English muffins
  • 8 Poached eggs
  • 1 Bunch chives (chopped)
  • 8 Pcs caper berries
  • 8 Slices of smoked salmon

Pickled shallots:

  • In a saucepan, place the wet ingredients, sugar and the spices.
  • Bring it to a simmer and let it steep for about 5 minutes.
  • Peel and sliced the shallot paper thin (you can use a mandoline).
  • Place the shallots in a container and pour the mix over it.
  • Reserve.


Hollandaise:

  • Clarify the butter by bringing it to a boil and skimming the fat solid.
  • Sieve trough and let it cool down.
  • Meanwhile, place the yolks and lemon juice in a stainless steel bowl on top of a double boiler.
  • Whisk it constantly until you obtain a thick white paste called a sabayon. (make sure you can always put your hand underneath the bowl, if it's too hot, the eggs may curdle).
  • Move the bowl off the heat and start to emulsifying the sabayon with the clarified butter by incorporating it very slowly and constantly whisking.
  • Season with salt, pepper and the chili powder.


Garnishes:

  • Split the muffins in halves and toast them in a pan with olive oil.
  • Place them on a plate or tray, then top them up with the fennel salad.
  • Add the smoked salmon, the pickled shallots.
  • Top up with the eggs, smother it with hollandaise and garnish with capers and chives.
  • Et voila, Bon Appetit.