Sometimes, a picture really does say it all. This photo of scrumptious Smoked Salmon Eggs Benedict from Katherine Martinelli‘s cookbook “Puff Pastry at Brunch: 10 sweet and savory recipes” certainly needs no description.
It’s on our menu for Sunday. And with the recipe below it can be on yours too. Or, buy Katherine’s book and use it for this weekend…mother’s Day next month…father’s day in June…tonight for dinner…next week for lunch….really anytime you want something delicious to eat!
Smoked Salmon Eggs Benedict
Yield: 4 servings
1 cup (2 sticks) unsalted butter
3 egg yolks
Juice of 1 lemon
14 ounces frozen puff pastry, defrosted
6 ounces smoked salmon
Finely chopped parsley or chives
Melt the butter over very low heat in a small saucepan (or in the microwave in a small glass bowl). Skim the fat off the surface and set aside to cool slightly.
Put the 3 egg yolks in a heat-proof metal bowl and whisk until fully beaten. Place the bowl so it fits over a small pot filled with about 1-inch of water. Turn the burner to medium-low and whisk until the water is lightly simmering and the eggs are lightened in color, doubled in volume and thick (do not allow the water to boil, and be careful not to scramble the yolks).
Lower the heat. While still whisking the yolks, add a few drops of the melted butter. Once fully incorporated, continue adding the butter in a very, very slow stream while constantly whisking.
If you notice that the sauce begins to look grainy and slightly curdled, that is an indication that it is about to break. Immediately stop what you are doing and add a splash of cool water. Whisk vigorously until completely smooth. Resume adding butter.
Once the butter is fully incorporated, add a dash of salt and cayenne and whisk in 2 teaspoons of lemon juice. Taste and add more salt, cayenne, and/or lemon juice (up to 8 teaspoons) as desired.
Remove from the heat and set aside while preparing the eggs. Whisk occasionally to prevent a skin from forming. Use within 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Unroll the puff pastry (it should be about1/4-inch thick). Using a cookie cutter or large glass, cut out 8 (4-inch) circles. If you don’t have room for all 8 circles at once, roll up the extra puff pastry scraps in a ball and roll out to 1/4-inch thick and cut out the remaining circles. Transfer the pastry circles to the prepared baking sheet.
Put in the oven and bake for 10 to 15 minutes, until puffed up and golden brown. Remove from the oven and set aside.
Meanwhile, poach the eggs. Fill a small pot or shallow pan with 3 inches or so of water. Heat over medium heat until just simmering (not boiling). From just above the surface, crack an egg into the water (you can cook multiple at a time depending on the size of your pot or pan).
Poach for about 2 minutes, or until the eggs are set. Using a slotted spoon, remove the eggs from the water and drain on a paper towel-lined plate. Repeat with the remaining eggs.
Put two puff pastry disks on each of four plates. Top with smoked salmon, then one poached egg per disk. Drizzle hollandaise sauce over and garnish with chopped parsley or chives. Serve immediately.
What to drink: Bubbly! And since it’s spring a rose will be just right. Consider one from Schramsberg Vineyards, Roederer Estate or Domaine Chandon.