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Smoked Salmon Eggs Benedict

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Sunday started off as a pretty ideal day (and then both Illinois and Purdue lost, but that’s another story). I got Brent to go to yoga with me. I promise it didn’t take that much pleading. He enjoys it when he goes. Sunday morning’s class was not a beginner class though, so it ended up being quite a workout. To recover from the sweatiness, we had a kickass brunch planned. We nearly always order eggs benedict when we go out to brunch and I feel like we’ve been talking about making it ourselves for like a year. Well, we finally got around to it.

Base layer: flaky biscuits from Cooking Light. I made these quickly before we headed to our class. We split the biscuits and put them under the broiler to toast them up a bit. On top of that we put some lighted heated lox-style smoked salmon.

The eggs presented a problem. We’ve never poached eggs before, which doesn’t seem that difficult, but we were trying to do it at the same time as making hollandaise, which we’ve also never done. It ended up being quite the cluster in the kitchen, so we abandoned the poaching and just fried some eggs over eggs. We still get runny yolk and the process was a lot more familiar.

The hollandaise sauce is actually super simple, BUT you really have to get the timing down. Our first batch curdled because we were still dealing with the egg issue and the sauce was left on the heat too long. My advice is just to save the hollandaise for last because it comes together in like 90 seconds.

After assembly, we spooned some sauce on and sprinkled with some smoked paprika and capers to complete the towers of deliciousness.

We totally scarfed these in like 2 minutes. So delicious. And now that we’re benedict-making pros, you can expect more brunch posts in the future. ;)

Other fun news: my cousin and his girlfriend are coming to stay with us while they visit Seattle. They’ll arrive on Wednesday and I really hope we have good weather for them. I’m very protective of Seattle and I want people to love it as much as I do, so I always hope for gorgeous weather when people visit. My parents are also coming to visit in April and I’ve very hopeful the weather will be beautiful by then! Good thing we got that guest room put together!

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3 responses »

  1. Eggs benedict is my favorite thing ever!! I order it every time I go out for brunch and recently learned how to make my own, too. The smoked salmon sounds great!

    Reply
  2. It’s funny, I’ve been on a benedict kick lately too although the recipe I’m posting soon is less traditional (a creamy cheddar sauce in place of hollandaise). I absolutely agree with your take on hollandaise. It’s not tough but you’re correct in that the timing of it all is so key. I’ve found you really have to have 2 people in the kitchen – one to man the poached eggs and the other to make the sauce.

    Reply

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