Eggs Royale aka: Salmon Eggs Benedict
I’m obsessed with an eggs Benedict, or maybe I’m just obsessed with the concept since I’m not really a fan of Canadian bacon. I’ll eat an eggs Benedict with any carb- latkes, biscuits, English muffins, croissants, butter-fried toast… I love them all equally. For the protein, I like prosciutto, bacon, smoked salmon, avocado and tomato…. basically anything BUT Canadian bacon.
This recipe also features an egg poaching technique that I ran into by Adrienne Cheatham. I’ve been using this technique since I watched the video and my poached eggs are PERFECT now.
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The BEST Egg Poaching Technique!
Ingredients
2-3 eggs
1 cup vinegar
1 cup water
Instructions
In a medium to large bowl, add vinegar and water and stir to combine. Gently crack eggs into bowl, I crack the egg and then lower the shell into the water slowly releasing the egg. Do this with the rest of your eggs- ideally 2-3 eggs at a time so that there is a little room between the eggs. Now let them rest for about 10 minutes. There will be a white film that starts to form around the egg.
While the eggs are waiting, fill a medium saucepan with 3-4 inches of water and bring to a simmer.
When the eggs are done and the water is simmering, use a ladle to gently scoop up one egg at a time and then transfer it (along with water from the pot) into the simmering water gently. Do this with the rest of the eggs and cook until preferred done-ness.
Hollandaise Recipe
Ingredients
Makes 4 servings
3 egg yolks
1 tablespoon lemon juice , or more as desired for flavor
1 teaspoon Dijon mustard
1/2 cup butter*, melted and hot
*I used salted butter, and then omitted adding salt. If you want more control, then use unsalted butter and add 1/4 teaspoon salt or more to taste
Instructions
Place yolks, lemon juice & dijon mustard in the bottom of a glass container wide enough to fit the head of an immersion blender- I use a glass pyrex 2 cup measuring cup. Place immersion blender at the bottom of the container and turn on and slowly pour the hot butter in a steady stream. Hollandaise should be thick & creamy! Use immediately.
