Eggs Benedict is a fancy American breakfast dish that will make your breakfast elegant.This dish is very impressive and delicious;mainly consisting of toasted egg muffins,canadian bacon,poached egg and topped with creamy hollandaise sauce.I gave a little twist by using sautéed fingerling potatoes and smoked salmon.Results are amazing! The sauce is very easy to make and comes out perfect every time.
Makes 4 Egg Benedict
2 cups sliced fingerling potatoes or
2 English muffins sliced in half and toasted
1/4 red onion or green onion thinly diced
Thin slices of smoked salmon,canadian bacon or ham
1 tablespoon white vinegar
oil for sautéing potatoes
Hollandaise sauce(adapted from Simply Recipes):
- 1 stick (1/2 cup)unsalted butter
- 3 egg yolks
- 1 Tbsp lemon juice ( I used 3,depends how lemony you want it to be)
- 1/2 teaspoon salt
- Dash of cayenne
- hot boiling water if needed
In a small saucepan melt the butter on low heat.(don’t let it boil)
Using a blender mix egg yolks,lemon juice,salt and cayenne.
Blend for about 20-30 seconds.
With blender still working, gradually and slowly add butter.
Blend until all butter is well combined.
The sauce supposed to be lemony, buttery and lightly salted. I added about 1/4 cup of hot water to make it a little thinner.
Bring a water to a boil in a medium saucepan or pot.Add vinegar. Turn the heat down to low and add the eggs one at a time.Cook for about 3-4 minutes.
Heat oil in a skillet on med-high heat.Season potatoes with salt and add potatoes to the skillet.Sauté until nicely browned.
Arrange sliced smoked salmon,canadian bacon or ham and sautéed potatoes on a serving plate.Sprinkle green onions,place egg on top and pour hollandaise sauce over the egg.Sprinkle with cayenne pepper or paprika.
Place toasted English muffin on a plate. Sprinkle with onions, and add a slice of smoked salmon. Top it with egg and pour hollandaise sauce over the egg. Sprinkle with cayenne pepper or paprika.