Smoked Salmon BenedictIf you prefer, the eggs can be fried instead of poached. Do-ahead steps make this dish very manageable — even for six. The sauce can be prepared the day before.
  • 3 tablespoons minced shallots
  • 2 teaspoons dry mustard
  • 1 1/2 cups dry white wine
  • 3/4 cup whipping cream
  • 3 tablespoons white wine vinegar
  • 12 large eggs
  • 6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
  • 8 ounces thinly sliced smoked salmon (not lox)
  • 3 large egg yolks
  • 3 tablespoons chopped fresh dill
  • Fresh dill sprigs (optional)
servings:6
  1. Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  2. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  3. Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.
Poach

Smoked Salmon Benedict

If you prefer, the eggs can be fried instead of poached. Do-ahead steps make this dish very manageable — even for six. The sauce can be prepared the day before.
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Ingredients

  • 3 tablespoons minced shallots
  • 2 teaspoons dry mustard
  • 1 1/2 cups dry white wine
  • 3/4 cup whipping cream
  • 3 tablespoons white wine vinegar
  • 12 large eggs
  • 6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
  • 8 ounces thinly sliced smoked salmon (not lox)
  • 3 large egg yolks
  • 3 tablespoons chopped fresh dill
  • Fresh dill sprigs (optional)

Directions

  1. 1Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  2. 2Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  3. 3Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.

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