Make Easter Brunch special with Smoked Salmon Eggs Benedict! Top a puff pastry with smoked salmon, a poached egg, and homemade hollandaise sauce.
Smoked Salmon Eggs Benedict
Equipment
- Double boiler
- Whisk
Ingredients
- 1 sheet of frozen puff pastry thawed
- 8 oz smoked salmon
- 4 eggs poached
- Hollandaise Sauce
Hollandaise Sauce
- 6 egg yolks beaten
- 2 Tbs fresh lemon juice
- ¼ tsp salt
- 1 cup melted butter not margarine
Instructions
- Cut the sheet of puff pastry into four equal squares. Bake according to package directions.
- Once the puff pastry squares are baked, place one square on each person’s plate. Place one or two slices of smoked salmon on each square of puff pastry. Then top the salmon with a poached egg.
- Liberally top each square with hollandaise sauce and garnish with a little dill.
Hollandaise Sauce
- Melt the butter in a double boiler with the water hot and just under a simmer.
- In a small bowl using a whisk, mix the egg yolks, lemon juice, and salt together. Very slowly while whisking continuously, stream the egg yolk mixture into the melted butter.
- Once the egg yolk mixture is thoroughly mixed in, continue whisking over the heat until the sauce thickens to the point it coats a spoon. Serve over Eggs Benedict.
My kids laugh at me. Every time we go out to breakfast, I order the same thing. Eggs Benedict. If it’s on the menu, I’m having it. Then I’m in a food coma for a few hours afterward no matter how much coffee I drink. It’s worth it.
Eggs Benedict is my favorite breakfast dish. Smooth and tangy hollandaise sauce is the best part. It pairs so wonderfully with the poached egg and salty ham. The Machine Shed restaurant in Clive, Iowa serves Eggs Benedict on a homemade sourdough English muffin. Oh my!!
Then one day I’m visiting other blogs through the Thursday Favorite Things link party. Kit at The Kittchen has an amazing recipe for Puff Pastry Breakfast Tarts. O0000…I love puff pastry. I like to use it on top of Chicken Pot Pie. Her dish looks amazing! It’s a puff pastry topped with pesto, prosciutto, asparagus, manchego cheese, and an egg. I comment that smoked salmon would be wonderful to use as well. Kit agrees!
Kit’s Puff Pastry Breakfast Tarts inspired my Smoked Salmon Eggs Benedict. I shared my creation with her and am thrilled to say she loves it! What a compliment from a veteran food blogger! Thank you, Kit!
You guys, there’s nothing like homemade hollandaise sauce. It isn’t difficult at all to make. It’s so rich and tangy! My hollandaise sauce is very yellow because I have my own laying hens. The yolks in their eggs are a beautiful, deep yellow.
