Eggs Benedict with Smoked Salmon -- Another Reason to Get Up a Bit Early on Sundays

The first time I tried an eggs Benedict was at this very cute breakfast/lunch place named The Pantry. They were only open till 2p.m. everyday, and I remember thinking: how could a place remain open with such short business hours? Then I saw the line, ordered the food, bit into the Blackstone Benedict I ordered, and my question just evaporated into thin air. Of course they could stay open! With all the deliciousness, why weren't they opening a 2nd or a 3rd little pantry?!

So the Pantry has become my golden standard for a good breakfast, so far I've only found one other place (in New Orleans) that comes close. On the other hand, I have been practicing on making some decent and a bit luxurious breakfast on weekends, including the most recent eggs Benedict with smoked salmon.

Eggs Benedict with Smoked Salmon

serves 1

• 2 pieces English muffin
• 2-4 oz smoked salmon
• 1 whole egg
• 1 egg yolk
• 1/4 Tbsp lemon juice
• 2 Tbsp melted butter
• salt & cayenne pepper to taste

1. Whisk together the egg yolk and the lemon juice until thickened
2. Put the egg yolk mixture on top of a pot of barely simmering water and keep whisking
3. Slowly add in the melted butter, keep whisking rapidly, until the volume doubled
4. Take it off the simmering water and season with salt & cayenne -- now you've just made some Hollandaise sauce
5. Poach the egg
6. Lightly toast the English muffin (I used my homemade bread)
7. Place the smoked salmon on top of your muffin
8. Place the poached egg on top
9. Top with the delicious Hollandaise sauce you just made. Enjoy!

Cost:

The smoked salmon becomes the determinate factor again. 3oz serving size puts the total cost of this breakfast to about $5 per serving -- not cheap but still only half of what you will need to pay eating out. And it is fun to make your own sauce once in a while, right?