Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of smoked salmon
- 8 poached eggs
- 1/2 cup of unsalted butter
- 4 egg yolks
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- 2 tablespoons of chopped fresh chives
Special equipment needed:
- Saucepan
- Whisk
- Double boiler or a heatproof bowl set over a pot of simmering water
- Slotted spoon
Step-by-step instructions:
1. In a saucepan, melt the butter over low heat. Set aside.
2. In a double boiler or a heatproof bowl set over a pot of simmering water, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until thickened and doubled in volume.
3. Gradually whisk in the melted butter until the sauce is smooth and thickened.
4. Remove from heat and keep warm.
5. To assemble the eggs benedict, place a slice of smoked salmon on each toasted English muffin half.
6. Top each with a poached egg.
7. Spoon the hollandaise sauce over the eggs.
8. Garnish with chopped chives.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Poached eggs: 180°F
Hollandaise sauce: 140°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 500
Fat: 34g
Protein: 25g
Carbohydrates: 25g
Fiber: 2g
Sugar: 2g
Sodium: 780mg
Substitutions for ingredients:
- Smoked salmon can be substituted with cooked ham or bacon.
- English muffins can be substituted with bagels or croissants.
- Butter can be substituted with ghee or coconut oil.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add sliced avocado or tomato to the eggs benedict.
- Use crab or lobster instead of smoked salmon.
- Add a sprinkle of paprika or black pepper to the hollandaise sauce for extra flavor.
Tips and tricks:
- Make sure the poached eggs are cooked to your liking.
- To prevent the hollandaise sauce from curdling, whisk constantly and remove from heat immediately once it thickens.
- Use fresh eggs for poaching to ensure they hold their shape.
Storage instructions:
The hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the hollandaise sauce in a double boiler or a heatproof bowl set over a pot of simmering water, whisking constantly until heated through.
Presentation ideas:
Serve the smoked salmon eggs benedict on a plate with a side of fresh fruit or a small salad.
Garnishes:
Garnish with chopped chives or parsley.
Pairings:
Serve with a glass of sparkling wine or a mimosa.
Suggested side dishes:
Fresh fruit, roasted potatoes, or a small salad.
Troubleshooting advice:
- If the hollandaise sauce curdles, start over with fresh egg yolks and slowly whisk in the curdled sauce until it emulsifies.
- If the poached eggs fall apart, try adding a tablespoon of vinegar to the poaching water to help the eggs hold their shape.
Food safety advice:
- Make sure the eggs are cooked to at least 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Eggs benedict is a classic American breakfast dish that originated in New York City in the late 1800s.
Flavor profiles:
Savory, buttery, tangy, and smoky.
Serving suggestions:
Serve the smoked salmon eggs benedict for breakfast or brunch.
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