A Global Culinary Adventure!
Picture above shows Smoked Salmon Eggs Benedict, a simple yet delicious option for breakfast or brunch!
This is our very first breakfast post! I thought it might be interesting to put a little twist on the original Eggs Benedict recipe by substituting canadian bacon with smoked salmon. I personally found that I like this recipe better with the smoked salmon, but that’s just me!
I really hope you enjoy reading, and please let me know how you find the taste of the smoked salmon with the hollandaise sauce! :-) As always, thanks for reading!
Interested in being a part our a blog? Please send us your recipe ideas or pictures of this dish to firstname.lastname@example.org and we will feature your picture in our Friends Across The Globe Section!
To thicken the sauce, add an additional 1 tablespoon of butter. To thin the sauce, add 1 tablespoon of water.
Ingredients: (Smoked Salmon, English Muffins, Eggs, Butter, Lemon Juice, and Dijon Mustard).
I made a homemade double boiler by placing a glass cereal bowl over a small sauce pan. Make sure that the bowl is wide enough to fit securely on top of the pan. Also, make sure to use a bowl that will withstand the heat from the boiling water.
To make the hollandaise sauce, bring water in a double boiler to a boil, then reduce heat to medium-high. Add butter to the top bowl. Once the butter has melted, add the lemon juice and mustard. Stir until the mustard dissolves. Next, slowly add the beaten egg yolks to the bowl. Beat with a whisk until a creamy sauce is achieved.
Form the eggs benedict by placing a poached egg over the english muffin. Next, add the smoked salmon, and hollandaise sauce. Garnish with crushed black pepper and fresh herbs. Enjoy!!!