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Smoked Salmon Benedict
Ingredients
- 4 large eggs, plus 3 large egg yolks
- 1 lemon, zested & juiced
- 2 sticks) salted butter, melted and hot, plus 4 Tbsp salted butter, melted
- 1/2 tsp kosher salt
- Pinch of black pepper
- 1 Tbsp minced fresh chives, plus more chopped for serving
- 1 Tbsp minced fresh parsley
- 2 tsp minced fresh dill
- 4 thick slices sourdough bread
- 1 Tbsp white vinegar
- 8 oz smoked salmon
Instructions
- Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
- For the hollandaise, dd the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the 2 sticks melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the minced chives, parsley and dill.
- Brush the bread with the remaining melted butter and place on the grill pan. Grill bread until nice grill marks form, about 1 minute per side. Set aside.
- To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the hollandaise. Garnish with chives.