“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France
OK, OK, I know, Benedicts are supposed to be over English Muffins. I also know there are Keto bread recipes out there that could be subbed for the muffins. But sometimes I want to save my carbs for when I really need them. Like for a few squares of Lily’s dark chocolate to curb my late night chocolate desires. So to reduce the amount of carbs for this recipe, I decided to simply layer the Benedict on a bed of mixed greens. And let me tell you, my husband made yummy sounds the entire time he ate this so I would say it was a success. We will be making homemade mason jar Dijon dressing as well as Hollandaise sauce. But don’t worry, I have some great foolproof methods for these steps. Just stay with me!
Ingredients for 2 servings:
6 oz smoked salmon
4 whole eggs
1 avocado, sliced
2 cups mixed greens
Hollandaise:
1 egg yolk
1 tsp lemon juice
1 tsp cold water
1 stick butter, melted until just bubbly
Dijon Vinaigrette:
1 tsp Dijon
1 tsp apple cider vinegar (not pictured)
1 small garlic clove, pressed
1/4 shallot, finely minced
splash lemon juice
pinch of salt and pepper
Recommended supplies:
small pan for melting butter
medium pot for poaching eggs
immersion blender and blending cup for Hollandaise
glass measuring cup (2 cup size)
small mason jar for dressing
large slotted spoon
small bowl
small mesh sieve
Let’s start by making the vinaigrette:
Place all vinaigrette ingredients in a small mason jar. Shake vigorously. Um, that’s it. You can see how everything emulsifies beautifully when you shake it like this. And it is so freaking quick and easy to make you will want to start using this technique for all of your vinaigrettes! Keep refrigerated until ready to use. This makes just enough for today’s recipe but if you want to make a larger portion, feel free. It will stay fresh for about 5 days. Also, you can adjust the ingredients to taste. I like it a little more acidic and peppery but you can put more or less of things as you like. Just be sure to taste as you go.
Now we move on to the hollandaise. This version uses an immersion blender which can whip up this gorgeous golden sauce in about a minute. You need a blending cup that is barely wider than the blending stick.
First, melt a whole stick of butter in a pan over medium low heat. You want the butter to melt and get just bubbly but do not allow it to brown or you will have to start over. Once it is almost melted, turn the burner off and let it melt the rest of the way off heat. Pour the bubbly butter into a glass measuring cup.
Put the egg yolk in the blending cup and add water, lemon juice and pinch of salt.
Then, insert the blender all the way down to the bottom of the cup. Start blending and without moving the blender yet, pour the butter into the cup VERY SLOWLY. Once you see the ingredients begin to emulsify, you can move the blender up and down a little to keep incorporating the butter. Take your time here, do not rush it. Within a minute or so, you should end up with a perfect sauce.
You might have to try a spoonful of this just to be sure it is awesome. These are the kinds of sacrifices we make as the cook. I know, it’s tough. After getting back off the floor from your swooning, set the sauce aside.
Fill a medium sized pot with water and 1 tbsp of apple cider vinegar and let it come to a simmer. It does not need to boil, we just need it simmering.
While that is happening, begin to layer your benedict:
On the bottom goes the mixed greens. Then drizzle the vinaigrette over the greens and add a pinch of salt and freshly ground pepper.
Then layer the smoked salmon, followed by the avocado.
The water should be simmering by now so it is time to poach the eggs. Don’t get scared. You can do this.
Place a small mesh sieve over a small bowl and crack the egg directly into it. Let the extra egg whites fall away then carefully slide the egg into a small bowl without breaking the yolk.
Using a large spoon, stir the water in the pot, creating a vortex. While it is swirling, slide the egg into the middle of the vortex and leave it alone for 3 full minutes. Set a timer. Three minutes will give you firm whites with a runny yolk which is my favorite style of poached egg. But if you like your yolks less runny, give it an extra minute. The vortex will wrap the whites around the yolk, creating that lovely poached egg look. And I have to apologize, I was sure I took a picture of this but I did not. Seriously sorry about that!
Once the three minutes are up, use a slotted spoon to carefully remove the egg and place on a towel briefly to soak up any water. Put the egg on top of the benedict. Repeat for all eggs.
Finally, spoon the hollandaise over the benedict. Throw a pinch of salt and pepper over the top and you are done!
Eat this immediately. When you cut into that three minute poached egg, the yolk will pour out and when you stick it in your mouth, you may have hold tight to your chair to keep yourself from swooning again.
Smoked Salmon Benedict
Ingredients
- 6 ounces smoked salmon thinly sliced
- 4 whole eggs
- 2 cups mixed greens
- 1 avocado sliced
- 1 tbsp apple cidar vinegar for poaching water
Dijon Vinairgrette
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 clove garlic pressed
- 1/4 shallot finely minced
- 1 splash lemon juice
- pinch salt and pepper to taste
Hollandaise
- 1 yolk egg
- 1 stick butter melted until bubbly
- 1 tsp lemon juice
- 1 tsp water cold
- pinch salt
Instructions
- Place all vinaigrette ingredients in a small mason jar. Shake vigorously. Keep refrigerated until ready to use. Make the hollandaise. This version uses an immersion blender. You also need a blending cup that is barely wider than the blending stick. Melt a whole stick of butter in a pan over medium low heat. You want the butter to melt and get just bubbly but do not allow it to brown or you will have to start over. Once it is almost melted, turn the burner off and let it melt the rest of the way off heat. Pour the butter into a glass measuring cup. Put the egg yolk in the blending cup and add water, lemon juice and pinch of salt. Insert the blender all the way down to the bottom of the cup. Start blending and without moving the blender yet, pour the butter into the cup VERY SLOWLY. Once you see the ingredients begin to emulsify, you can move the blender up and down a little to keep incorporating the butter. Take your time here, do not rush it. Within a minute or so, you should end up with a perfect sauce. Poach the eggs: Fill a medium sized pot with water and 1 tbsp of apple cider vinegar and let it come to a simmer. Place a small mesh sieve over a small bowl and crack the egg directly into it. Let the extra egg whites fall away then carefully slide the egg into a small bowl without breaking the yolk. Using a large spoon, stir the water in the pot, creating a vortex. While it is swirling, slide the egg into the middle of the vortex and leave it alone for 3 full minutes. Set a timer. Three minutes will give you firm whites with a runny yolk. For more well done yolks, allow to cook for 1 more minute. The vortex will wrap the whites around the yolk, creating that lovely poached egg look. Use a slotted spoon to carefully remove the egg and place on a towel briefly to soak up any water. Layer the benedict with the mixed greens (drizzle vinaigrette over the greens), smoked salmon, avocado and poached eggs. Top with hollandaise and salt and freshly ground pepper.
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