Eggs Benedict is my hubs all-time favorite breakfast. As soon as he sees this dish on a breakfast menu, his eyes light up and he sets down the menu. It doesn't matter if we're at a classy resort, corner diner or dive bar - the man is devoted his benedict. So when he specifically requested I make this for breakfast rather than going out, I was flattered and surprised. Apparently mine "is rockin'." Yessss! Proud moment for me in the kitchen.
Ahhhh....the beauty that is a poached egg. Just try and tell me that doesn't make you hungry. Add a side of extra crispy paprika hash browns and voila, an amazing, show-stopper breakfast that is way easier than it tastes.
*Update 6/23/13 - I just made this for breakfast with arugula instead of spinach, and wow! The peppery greens were absolutely perfect with the lemony hollandaise and salty salmon. I will absolutely make this with arugula going forward, so give that a try if you find it.
Smoked Salmon Eggs Benedict with Tomato & Healthy Hollandaise (2 servings)
- 4 oz smoked salmon
- 4 eggs
- 4 thick slices tomato
- 1/4 c arugula or spinach
- 2 whole wheat English muffins
- 1/4 c white vinegar
- Eating Well Hollandaise Sauce (make this while your water is boiling)
- 2 tbs green onions, sliced
Preheat your broiler to high. Open your English muffins and place them face-up on a baking sheet. Set aside.
Fill a large, shallow pot or deep frying pan in about 2 inches of water and add the white vinegar. Bring the water to a boil, then reduce heat to medium-high. Individually crack each egg into a small, shallow bowl or ramekin. Holding the edge of the ramekin, slowly submerge the dish into the boiling water and gently tip the egg into the hot water. You should see the edges start to turn white right away. If your pan is big enough, you can do all 4 at once. Let the eggs cook for about 2 minutes, then gently flip underwater with a slotted cooking spoon. Cook for 1-2 more minutes, until the white is set but the yolk is still soft when poked with a spoon. Remove and place on a paper towel to absorb extra liquid.
While your eggs are poaching, place your English muffins under the broiler, toasting to desired crispiness. (We tend to do 2 minutes per side plus an additional 30 seconds on the side that's facing up). Divide toasted muffins between two plates. Top each half with a slice of tomato and 1 ounce of smoked salmon.
This is my favorite part! Pick up your eggs by sliding one hand under the paper towel and placing your other hand to the side of your egg. Then gently tip the egg into your hand and place on top of the smoked salmon. (Sure, you could use your spoon if you're not a hands-on type.) Top with hollandaise and green onions, and don't forget to bring a knife! Smoked salmon...eggs....hollandaise.....yum.