Foolproof Salmon Eggs Benedict Recipe

Foolproof Salmon Eggs Benedict Recipe Instructions

• 4 eggs
• 4 English muffins
• 8 ounces Salmon cooked (broiled, poached or oven-baked works just as well)
• 1 cup Hollandaise sauce
• Fresh parsley, chives or dill (optional)
• Kosher salt and freshly ground black pepper
• 1 oz. caviar
• Special equipment: fine mesh strainer, instant-read thermometer.

1. Prepare the english muffins by toasting them and halving them. Reserve.
2. Heat a medium pot of water until just simmering, then turn down the heat until it’s almost boiling – the water should be moving but not bubbling.
3. Break one egg onto a small bowl, then pour it gently, over a fine mesh strainer. Swirl, removing any loose egg whites that fall through the strainer.
4. Once strained, very slowly and gently place the egg into the water. With a wooden spoon, swirl water around, for about 10 seconds until the eggs begin to set. Repeat for all four eggs Stirring occasionally, cook for about 4 minutes – eggs whites should be fully cooked while yolks should be soft.
5. Using a slotted spoon, remove each egg from the water. Place one egg on top of each muffin, then drizzle a good amount of Hollandaise sauce to cover the egg and muffin – you want excess to drip down the sides. Garnish with caviar and parsley.