Classic Eggs Benedict with Smoked Salmon and Crispy Bacon

Benedict Eggs Recipe
Category: Appetizer
Serves: 4

Ingredients

Instructions

To prepare your Benedict eggs, let’s begin by making the hollandaise sauce. Start by melting the clarified butter either in a saucepan or in the microwave. Once it’s melted, set it aside. Squeeze the juice of half a lemon into a bowl. Using a sharp knife, finely chop the shallot.

In a small saucepan, combine the white wine vinegar, water, peppercorns, and shallot. Bring the mixture to a boil. Once it’s boiling, strain the liquid, transferring it to a double boiler or, if you don’t have a double boiler, you can use a regular saucepan placed over a larger pot of simmering water.

Now, slowly pour the melted clarified butter into the mixture while continuously whisking. This process will take about 6 minutes, and your goal is to incorporate all the butter and achieve a thick, “mounted” consistency for the sauce. Once done, remove the saucepan from the heat and stir in the lemon juice. Set the hollandaise sauce aside, keeping it warm by either leaving it in the bowl at room temperature or placing it in a warm spot.

For the bread, use a round cookie cutter (about 6 cm in diameter) to cut discs from the bread slices. Place them on a baking tray, lightly brushing the tops with oil. Toast the bread in a preheated oven at 180°C (350°F) for about 4 minutes, or until golden brown.

Now, prepare the bacon by skewering the slices with skewers to cook them more evenly. Place the skewered bacon in a pan over medium heat and cook until crispy and golden brown. Set it aside once done.

To cook the eggs, bring a pot of water and white wine vinegar to a boil. Meanwhile, crack each egg into a small bowl, ensuring the yolk remains intact. Once the water is boiling, gently stir with a wooden spoon to create a whirlpool effect in the center of the pot. Carefully drop the egg into the whirlpool and let it cook for about 2 minutes. The egg white will gently wrap around the yolk as it cooks.

Once the egg is cooked to your desired consistency, remove it from the water using a slotted spoon and place it on a plate. Repeat this for the remaining eggs.

To assemble the dish, place the toasted bread discs on serving plates. Layer a slice of smoked salmon and a slice of crispy bacon on top of each piece of bread. Gently place the poached eggs on top, and pour over the warm hollandaise sauce. Garnish with fresh tomato slices, chopped chives, and a sprinkle of mixed salad greens.

Serve immediately, and enjoy your elegant Benedict eggs as a refined appetizer or indulgent brunch dish!

Nutritional Information (approximate per serving):

This dish delivers a rich combination of flavors with the creamy hollandaise sauce, crispy bacon, fresh smoked salmon, and perfectly poached eggs. It’s an indulgent yet balanced meal, ideal for serving at brunch or as a starter for a special occasion. Enjoy!