Smoked Salmon Eggs Benedict
Eggs Benedict made with Smoked Salmon. A delicious salmon filet slow smoked until tender and delicious, topped with a perfect poached egg and a flavorful and easy blender hollandaise sauce.
Servings 4 servings
For the Smoked Salmon
- 1 lb wild or line caught salmon (can be Coho, Chinook, etc.) pre cut into 8 slices
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
Easy Blender Hollandaise Sauce
- 1 stick unsalted butter (8 tablespoons)
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice About 1/2 a lemon.
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon salt (just a pinch!)
- 8 pieces smoked salmon 2 pieces for each serving
- 8 eggs cracked and placed in a small bowl
- 4 english muffins (cut in half and toasted)
- 1 tablespoon chives, diced, for garnish
To Smoke the Salmon
Preheat the smoker to 225 degrees (F) using fruit wood.
About an hour before smoking, season salmon with Dijon mustard, salt and pepper. If there are pin bones consider removing them (or have your butcher do it for you).
Place salmon directly on your smoker (after it's been preheated 30-45 mins). If you used farmed salmon (with more fat content) it may take longer. Always adjust for internal temperature.
Pull salmon off smoker when internal temperature reaches 130 degrees Fahrenheit. You can slice meat or pull into small pieces to see if cooked through as well. Remove and cut into about 2" length slices in preparation for the Benedict.
Easy Blender Hollandaise Sauce
Melt butter in a small saucepan. Use a lower heat so it doesn't separate.
In a blender, add the egg yolks, lemon juice, cayenne pepper, and salt, and blend for 20-30 seconds on LOW. ***(see notes)
While the blender is still going on low, remove the lid and and slowly add the hot butter to incorporate into the egg/lemon mixture, and keep blending, on low, for an additional 20-30 seconds until the sauce thickens.
To Assemble the Benedict
Place the English muffin halves under a broiler on high and toast them all at once. This is much easier than using a smaller toaster.
In a medium sized sauté pan add water until the pan is about half full. Bring the water to a simmer. Break eggs, one at a time, in a small ramekin. We will have four at a time. 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 done.
Layer the toasted English muffin with a generous amount of smoked salmon, then add a poached egg, and top with the Hollandaise sauce. Garnish with fresh chives.
Notes on Hollandaise Sauce: Blending the egg yolks and lemon before adding the butter is crucial to the texture of the hollandaise sauce. If you add the hot butter too soon you run the risk of a thin and watery sauce. You want it thick and creamy. Emulsifying the yolk first, then adding the butter, will help create a great creamy hollandaise sauce.
You can also whip by hand in a bowl using the same method. Start with the yolks, lemon juice, and salt. Whip together and then slowly add the melted butter while whisking vigorously until it thickens. You add the butter in small batches versus all at once.
Calories: 568kcal | Carbohydrates: 28g | Protein: 31g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 326mg | Sodium: 2207mg | Potassium: 670mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1070IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg