Egg’s Benedict with Smoked Salmon
Egg’s Benedict with smoked salmon….this meal is quite popular in Nz. some prefer bacon or ham, but today I will be featuring the smoked salmon. I dont know where it was originated, All I know is every cafe has its own version of their egg’s benedict. Some cafe served it with salad, some served it with chips, asparagus and etc…I remember in the Philippines, we served this in a burger buns and sunny side egg…In our cafe we serve it the traditional way( I cant mention the name, coz my boss might kick me out for revealing the secret recipe..hehehehe)
This is my second post for the blog…Next time, I will be featuring my Wife’s specialties. a truly local and very traditional recipe’s… enjoy your meal!!!
Eggs’ Benedict with Smoked Salmon
in the plate…
1 pc english muffin (halves)
6-8 pcs spinach leaves (blanched)
4-5 pcs smoked salmon cuts (approx 80gms)
2 pcs poached egg
1/2 cup hollandaise sauce
dash of salt & pepper to taste
sprinkle with mince parsley leaves(optional)
1 cup butter
6 large egg yolks
2 tablespoon of lemon juice
1/2 teaspoon salt
dash cayenne pepper or hot pepper sauce
4 tablespoons hot water
finely chopped fresh parsley, if desired
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2 cups of hollandaise sauce
Procedures / Plating:
Toast english muffin then place in warm plate, then topped with blanch spinach, salmon & poached egg. served with hollandaise sauce.
*to poached an egg…add a little salt & vinegar on a boiling water. poached for about 1-2 mins or as you desired the wellness of eggs.