Smoked Salmon Benedict

2 English muffins, split
4 ounces smoked salmon, sliced
½ cup drawn butter
3 each egg yolks
4 large eggs
pinch of salt
pinch of chili powder
½ teaspoon lemon juice
½ cup water, very hot
½ tablespoon red wine vinegar

Place egg yolks in the top of a double boiler along with salt, chili powder, lemon juice and 2 tablespoons of the hot water. Cook until about as thick as salad dressing. Add butter to thicken, then thin with additional hot water as needed. You will want to use as much butter and water as necessary to make the sauce creamy, but not too thick.

In a large saucepan, add 4 cups of water and bring to a boil. Add the red wine vinegar and turn the heat down to a slow boil. Crack the whole eggs into the water and cook for 1 to 1 ½ minutes for soft eggs and slightly longer for hard eggs.

Toast the muffins and coat lightly with butter. Place a slice of smoked salmon on top of each of the muffin halves, top with poached egg and then top with hollandaise. Serve immediately.

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