Smoked Salmon Eggs Benedict With Caviar And Sauce Maltaise Recipes

SMOKED SALMON BENEDICT

Steps:

• Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
• For the herby hollandaise: Add 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 melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
• For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
• For the eggs: 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 herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

SMOKED SALMON EGGS BENEDICT FOR TWO

Steps:

• Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
• Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

EGGS BENEDICT WITH SALMON

Steps:

• To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
• In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
• To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

SMOKED SALMON DILL EGGS BENEDICT

Steps:

• Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

EGGS STUFFED WITH SMOKED SALMON AND CAVIAR

Steps:

• Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
• Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.

BREAKFAST CREPES WITH SAVORY EGGS, SMOKED SALMON AND CAVIAR

Steps:

• Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
• Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
• Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
• Salmon -- Buying it in a package it should already be thin sliced and ready to use.
• Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!

EGGS BENEDICT FOR TWO - WITH SMOKED SALMON

Steps:

• Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
• Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
• Split the muffins & toast under the grill / or in a toaster.
• Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
• Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
• Place the split muffins on 2 plates ( 2 half muffins on each plate).
• Top the muffin halves with the smoked salmon.
• Drain the poached eggs & place one on each muffin half.
• Spoon a little hollandaise sauce over each egg & serve immediately.