My wonderful husband helped me make this for breakfast this morning. The Hollandaise sauce ended up being thicker than it should be, but it was our first time making it.
Linked below is the Salmon and Heirloom Tomatoes I bought from H-E-B.
- 4 ounces Smoked Salmon
- 1 large Avocado, sliced
- Small Heirloom Tomatoes, for serving
- 2 tablespoons Fresh Dill, chopped
- 1 tablespoons Capers
- 8 Eggs
- 1 tablespoon White Vinegar
- 2 English Muffins, split
- 1 tablespoon Fresh Lemon Juice
- ½ cup butter, melted
- Salt and Black Pepper
- Fill a saucepan with a little bit of water and bring to a simmer. In a stainless steel bowl, vigorously whisk 4 egg yolks and 1 tablespoon fresh lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over the saucepan and make sure the water doesn’t touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Fill a large saucepan half full of water. Add the tablespoon of white vinegar to the water. This will make the egg white cook faster so it does not spread. Bring to a slow gentle boil. Swirl the simmering water in one direction. Gently break 1 of the eggs into the water. Make sure it doesn’t break. Cook for 2 1/2 to 3 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. Repeat with the rest of the eggs. Set the done eggs onto a paper-towel lined plate to absorb any excess water.
- To assemble, first layer the toasted English muffin with sliced avocado, top with smoked salmon, follow with poached egg and Hollandaise. Garnish top with fresh dill and capers. Serve with the heirloom tomatoes on the side.