Smoked Salmon Eggs Benedict

By kathryns

"While this recipe takes eggs benedict to a whole new level by replacing bacon with salmon and muffins with foccacia, they’re still smothered with the same velvety, luxurious hollandaise sauce that turns any brunch into a fine dining experience" Hubert Keller

Ingredients

• 6 eggs
• 3 teaspoons fresh parsley, chopped
• 3 teaspoons fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large round tomatos
• 2 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 4 slices focaccia bread
• 24 cooked asparagus tips, very thin
• 1 cup hollandaise sauce
• 16 small slices smoked salmon
• 2 tablespoons chives, chopped

Preparation

Step 1

+For Hollandaise+

To clarify the butter, melt it slowly in a saucepan. When slightly cool, pour into a tall glass container and allow it to sit until the foam separates on the top and the solids settle at the bottom. Skim and remove all the foam and pour the clear butter into a container, being careful to leave the solids behind.

In a large saucepan, whisk together the egg yolks, 2 tablespoons water, salt and white pepper.

Place the saucepan with the egg yolks over medium-low heat and whisk constantly until they become foamy and begin to thicken. Be careful not to let the eggs get too hot, or they will scramble.

Once the egg yolks are thick and light in color, begin adding the clarified butter, pouring very slowly, about ¼ cup of butter at a time. Do not add the butter too fast, or the hollandaise sauce will break.

Once all the butter is added, the sauce should be very thick and creamy. Whisk in the lemon juice, and add additional salt and white pepper to taste if necessary.

Keep the Hollandaise sauce warm, as it will break if reheated.

+For Eggs+

1. Whisk together 2 eggs, parsley, thyme, salt and pepper with a fork until well combined.
Cut four slices from the center of the tomatos, each approximately 1/3-inch thick. Coat them on both sides in egg mixture. 4

Heat olive oil over medium heat in a skillet and place tomato slices into hot oil. Pan fry about 30 seconds to 1 minute on each side, or until batter cooks to a very light brown color. Set tomatoes aside

2. Bring a medium saucepan of water to low simmer and add vinegar. Crack 4 large eggs into small ramekins or containers and lower the cracked eggs gently into the simmering water. Cook eggs 3 ½ to 4 minutes, rotating very gently with a spoon so that the whites coat the eggs.

When eggs are finished, remove from water very gently with a slotted spoon and set aside on a plate.

To assemble, lay a piece of focaccia on your serving plate. Place 6 asparagus tips on half the focaccia with the tips pointing outward in a half circle. Place a tomato slice on top of the asparagus, then a poached egg. Pour about ¼ cup of hollandaise sauce over the egg and focaccia. Place 4 slices of smoked salmon on the other side of the bread and sprinkle chives over the entire dish.