SMOKED SALMON EGGS BENEDICT

Meal Theme: No Cook / Sandwiches

Approximate Yield: 4 Servings

Description

It's time for an Acme Smoked Fish brunch specialty! Switch up the classic Eggs Benedict by topping it with smoked salmon and dill. Lush hollandaise makes this dish classic, smoked salmon makes it Acme. Kick your hollandaise up a notch with a sprinkle of cayenne pepper or a spritz of hot sauce. There are many claims to the invention of Eggs Benedict. Delmonico's, the Waldorf Hotel, and the personal chef of prominent Nineteenth-century New York City banker E.C. Benedict all separately claim to have created the dish. Turn the page to a new history with the addition of our smoked salmon!

Ingredients

1 tablespoon chopped fresh dill fronds

4 English muffins

8 slices smoked salmon

4 poached eggs

2 scallions (if desired)

Hollandaise sauce:

You can substitute with pre-made store bought sauce (if desired)

1 egg yolk

1 teaspoon water

1 teaspoon lemon juice

1 dash kosher salt

1 stick of butter

1 pinch cayenne pepper or hot sauce (if desired)

Instructions

Combine hollandaise with 2 teaspoons dill. Toast the English muffins and divide between 4 plates, top each English muffin with 2 slices smoked salmon, then a poached egg. Spoon dill hollandaise over each egg, garnish with extra dill and sliced scallions, and serve immediately.

Hollandaise Sauce:

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small sauce pan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.