This Smoked Salmon & Spinach Benedict recipe is decadently delicious, thanks to a tangy tarragon Bearnaise sauce. I have prepared this recipe with both lox (cold smoked salmon) and a hot smoked salmon with great results.Feel free to leave out the salmon for a vegetarian spinach Benedict or leave out the spinach for a classic Smoked Salmon Benedict. You can also switch out the salmon with crab or lobster!
10oz.package frozen chopped spinachheated and drained well
8slicessmoked salmon or lox
Béarnaise Sauce:
5sticksbutter(20 ounces)
1shallotfinely diced
1/2cupwhite wine vinegar
2teaspoonsfresh tarragonfinely minced
1/2teaspoonground pepper
6egg yolks
Salt and cayenne pepperto taste
Few drops of fresh lemon juice
Instructions
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.