EGGS BENEDICT WITH SMOKED SALMON & CHIVES RECIPE | BBC ...
Get your poaching technique honed and serve up this brunch classic – it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, FatContent 44 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 27 grams protein, SodiumContent 3.1 milligram of sodium
SUPER EGGS BENEDICT RECIPE | JAMIE OLIVER RECIPES
I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer.
Total Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
- Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
- To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
- Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
- Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
- Warm the muffins in the oven.
- Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
- Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
- Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
- Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
Nutrition Facts : Calories 418 calories, FatContent 22.7 g fat, SaturatedFatContent 8.2 g saturated fat, ProteinContent 26.7 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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EGGS BENEDICT RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
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Reviews 3.9
Total Time 15 minutes
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- Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.
SMOKED SALMON BENEDICT RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 3
Total Time 30 minutes
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
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From bbc.co.uk
Reviews 4.2
Cuisine American
- Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.
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Reviews 4.2
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- Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.
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