Junior League Eggs Benedict With Spinach And Smoke Salmon Recipes

SMOKED SALMON EGGS BENEDICT

Steps:

• Begin by preparing the Hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high, whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.
• Place a medium-sized pot of water on the stove on high heat.
• Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on the plates you will use to serve them then spread the cream cheese on top. Divide the smoked salmon between them.
• When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.
• Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.
• If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.

JUNIOR LEAGUE - EGGS BENEDICT WITH SPINACH AND SMOKE SALMON

Steps:

• For the muffins, arrange the muffins cut side up on a baking sheet. Spread the cut sides with butter. Broil until light brown.
• For the spinach, sauté the spinach in the butter in a skillet until spinach is wilted.
• For the eggs, add just enough water to a saucepan to measure 2 inches. Bring to a simmer. Stir in the vinegar. Break the eggs 1 at a time gently into the water mixture; break the eggs as near the water as possible. Simmer for 3 minutes for a soft yolk or for up to 5 minutes for a firm yolk.
• For the sauce, whisk the egg yolks and lemon juice in a double boiler until blended. Cook over hot water until slightly thickened, whisking constantly. Remove from heat. Add the melted butter to the egg yolk mixture gradually, whisking constantly until blended. Stir in the salt and cayenne pepper.
• To assemble, place 1 muffin half toasted side up on each 8 serving plates. Layer each muffin half with 1 tablespoon of the spinach, 1 poached egg, 1 ounce of the smoked salmon and 2 tablespoons of the hollandaise sauce. Serve immediately.

SMOKED SALMON DILL EGGS BENEDICT

Steps:

• Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

EGGS BENEDICT WITH SALMON

Steps:

• To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
• In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
• To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

EGGS BENEDICT WITH SMOKED SALMON & CHIVES

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.