Eggs Benedict is one of my favorite dishes, and this Smoked Salmon & Spinach Benedict is a great way to elevate this classic dish.
This can easily be prepared at home, whether you use a packaged Bearnaise Sauce, such as Knorr, or make your own. Bearnaise Sauce is very similar to a Hollandaise sauce, but with the addition of shallots and fresh tarragon leaves. It’s very complimentary to both the eggs, and the smoked salmon. I have made this recipe with both lox (cold smoked salmon) and a hot smoked salmon with great results.
Poaching Eggs for Eggs Benedict
To poach the eggs, start with very fresh eggs for best results. Heat about 2 inches of water in a deep saucepan to a gentle simmer and stir in 1 tablespoon of cider or white wine vinegar to help the eggs keep their shape. Break eggs close to the simmering water. Immediately and gently push the whites over the yolk with a wooden spoon for 2-3 seconds, then proceed with the other eggs. After 4 minutes, remove the first egg with a slotted spoon; the white should be set and the yolk should still be soft. You can also buy single egg poachers for a few dollars at many supermarkets.
Smoked Salmon & Spinach BenedictRecipe by Jason Hill – CookingSessions.com
- 8 fresh poached eggs
- 8 English muffin slices (4 muffins)
- 10 oz. package frozen chopped spinach heated and drained well
- 8 slices smoked salmon or lox
- 5 sticks butter (20 ounces)
- 1 shallot finely diced
- 1/2 cup white wine vinegar
- 2 teaspoons fresh tarragon finely minced
- 1/2 teaspoon ground pepper
- 6 egg yolks
- Salt and cayenne pepper to taste
- Few drops of fresh lemon juice
Make Béarnaise Sauce
- Melt butter in a small pot and skim the surface of all the white froth at surface, revealing a clear yellow liquid (clarified butter). Combine shallots, vinegar, tarragon and pepper in saucepan and reduce by 3/4ths. Remove from heat and cool slightly. Transfer to a stainless steel bowl with clean rubber spatula.
- Add the egg yolks to the bowl, beating well with a wire whip. Hold the bowl over a hot water bath and beat yolks until thick and creamy. Remove bowl from heat and slowly ladle in the warm clarified butter, drop by drop. Season to taste with salt, cayenne and a few drops of lemon juice. Mix in a little more tarragon if desired. Keep warm before service, and hold no longer than 1 1/2 hours.
Prepare the Eggs Benedict
- Toast or broil the muffin halves and spread each with a little butter. Top each muffin slice with a spoonful of heated spinach, followed by the smoked salmon and one poached egg. Cover each muffin with hot Béarnaise sauce and serve.