Perfectly poached eggs and a creamy Hollandaise over… smoked salmon? Here in the Pacific Northwest, it’s an eggs Benny standard. Cook up our PacNW flavor or the original with this easy (yes, EASY!) recipe.
I’ve included make-ahead directions for the poached eggs, so you can do them the night before and really have a stress-free and fast morning prep. The first time I made this, it took me about 40 minutes to get it all together. The second time, it took only 20 minutes start to finish, and would have been even faster if I had made the eggs ahead. It really is quite easy and fast once you get it down
If you are worried about consuming raw eggs, use a food thermometer to ensure that your Hollandaise reaches 149F just after the butter is added.
This recipe makes 6 individual stacks, which would serve 6 as a side or 3 as a main. The Hollandaise can be doubled easily with no adverse effect.
You will need:
3 English Muffins
4oz Smoked Salmon and/or Canadian Bacon
6 Jumbo eggs
4 Large egg yolks
1 Tb water
1 tsp lemon juice
1/4 tsp Dijon mustard
dash of hot sauce
1 stick butter
Dill and capers or chives to garnish
Start water boiling on the stove in a wide pot. Set your oven to 200F.
Toast the English muffins, then top with salmon or Canadian bacon and slip them in the oven to warm while you finish.
Crack the first Jumbo egg into a wire strainer. Let the watery part of the egg white run off, then tip the egg carefully into a medium-sized bowl. Repeat with the other five eggs, ending up with them all in the same bowl.
Turn the water heat to low, so it is barely simmering, then gently dip the bowl into the water, letting one egg slip out and into the water at a time, moving the bowl around the pan so as to spread the eggs apart.
Immediately set a timer for 3 minutes 30 seconds. Very gently move the eggs with a spatula, keeping them from sticking to the pan and each other.
At this point, I put the butter into a small pan on the stove and start to heat it on medium until it is entirely melted. Turn the heat to the lowest setting and get back to your eggs.
When the timer beeps, carefully take the eggs out, one at a time, using a slotted spoon, and let them drain on a paper towel.
MAKE AHEAD EGGS:
Instead of removing eggs to a paper towel, put the eggs in a bowl of ice water. The eggs will keep, covered, in water, in the fridge, for up to 2 days. To reheat, fill a bowl with the hottest tap water. Transfer the eggs to the hot water with a slotted spoon and let sit for two minutes before removing them to the paper towel and continuing.
Add egg yolks, water, lemon juice, and mustard to your blender.
Turn the heat on the butter up slightly, until it is gently bubbling
Blend the egg yolk mixture for about five seconds, then continue blending, adding the hot butter in a slow and steady stream. I stop adding butter when I get to the milk solids at the end (the white part of the melted butter), and I toss those.
Thin the Hollandaise to taste with a bit of water or lemon juice if necessary; it should be thick and velvety but drizzle well (I like to add a bit more lemon if I’m doing the salmon version, or water if I’m sticking with the standard).
Scrape into a small bowl or cup, then set that container in a bowl of hot water to keep the hollandaise from setting up. (It should safely stay between 140-145F for about an hour and a half.) I set mine in the poaching water from the eggs (just make sure the heat is turned off!).
Add poached egg and hollandaise to the pre-heated muffins. Top the salmon with dill and capers, or top the Canadian bacon with chives.
Hollandaise is no problem for you!