- 4 English Muffins
- 1 POBB Wild Salmon Fillet, Smoked
- Fresh Spinach
- Eggs for poaching (the fresher, the better)
- 1-2 teaspoons of white or rice vinegar
- Hollandaise Sauce (ingredients below)
- Fresh Chives, chopped
- 1/2 cup Butter (melted)
- 3 egg yolks (room temperature)
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
- 1/8 tsp paprika
- hot water for adjusting consistency
I have some friends and family members who don’t eat pork, but that does not mean that Eggs Benedict are off the table. It just means that the meat that goes under the egg needs to be something else. Swapping out the bacon for some freshly smoked Wild Salmon makes this version of Eggs Benedict a little healthier.
The great thing about this dish is that it is hearty enough that it is appropriate for any meal of the day. The creaminess of the eggs and the sauce, pair well with the smokey flakes of wild salmon, and the spinach is a great way to sneak some greens in, while the english muffin provides a vehicle to deliver all of the layers of flavor in one bite.
We’ve have made this recipe accessible because I have simplified the two most intimidating parts so they are not overly complicated. The sauce comes together in a cinch as long as you have a blender and that recipe is below. The smoked salmon does not have to be cold smoked - I am not talking about lox here. You just want the smokey flavor that a good ole smoker provides. I don’t have a smoker, but a friend of mine does. Chances are that if you don’t have one, you might have a friend who does too. I enticed my friend to smoke a fillet for me in exchange for some that would end up on a plate for him too. He brined it and then glazed it with honey and smoked it with apple wood. The rest was up to me, and I have it documented below so that you too can give it a try.
First, smoke the salmon. This can be done a day in advance.
Heat a pot of water for poaching the eggs — it should be barely simmering (not a full boil). Add the vinegar to the water.
Pop the toast in the toaster before adding the eggs to the water for poaching.
Crack the egg into a small bowl before adding it to the water and gently slide the egg into the simmering water and boil it for four minutes (any longer and the yolk might not run—and that would be a shame).
Meanwhile, remove the stems from enough spinach to make a nice little bed on the english muffins when the toaster pops. Add a generous layer of smoked salmon on top of the spinach and make the hollandaise sauce (instructions below) while the eggs finish cooking.
Drain the poached eggs well on a clean paper towel and place one on top of each pile of salmon on the english muffins. Top it with a spoonful of Hollandaise Sauce and a pinch of chopped chives.
Easy Blender Hollandaise Sauce Instructions
Melt butter and set aside.
Separate eggs, setting the yolks aside for this dish and saving the whites for another use.
Warm blender with hot water and empty it (my blender is metal so I just run super hot water over the outside).
Place egg yolks, lemon juice, salt, and paprika into a blender and process covered on high for about 20 seconds.
Turn the blender down to low, and slowly drizzle the melted butter into the yolk mixture through the hole in the blender lid. It will begin to thicken almost immediately, but continue to process until all of the butter is incorporated.
Adjust for salt and lemon. Add a little hot water as needed to adjust thickness and consistency. Serve immediately.
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
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