Smoked Salmon Benedict

Smoked Salmon Benedict
Smoked Salmon Benedict

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons minced shallots

  • 2

    teaspoons dry mustard

  • 1 1/2

    cups dry white wine

  • 3/4

    cup whipping cream

  • 3

    tablespoons white wine vinegar

  • 12

    large eggs

  • 6

    slices brioche loaf or egg bread, 3/4" thk lightly toasted, and each slice cut in half on diagonal

  • 8

    ounces thinly-sliced smoked salmon (not lox)

  • 3

    large egg yolks

  • 3

    tablespoons chopped fresh dill

  • Fresh dill sprigs (optional)

Directions

Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.) Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160 degrees, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired. This recipe yields 6 servings.

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