Smoked Salmon Eggs Benedict
Make Easter Brunch special with Smoked Salmon Eggs Benedict! Top a puff pastry with smoked salmon, a poached egg, and homemade hollandaise sauce.
- 1 sheet of frozen puff pastry thawed
- 8 oz smoked salmon
- 4 eggs poached
- Hollandaise Sauce
- 6 egg yolks beaten
- 2 Tbs fresh lemon juice
- ¼ tsp salt
- 1 cup melted butter not margarine
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.
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.