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
- Whisk together the egg yolk and the lemon juice until thickened
- Put the egg yolk mixture on top of a pot of barely simmering water and keep whisking
- Slowly add in the melted butter, keep whisking rapidly, until the volume doubled
- Take it off the simmering water and season with salt & cayenne -- now you've just made some Hollandaise sauce
- Poach the egg
- Lightly toast the English muffin (I used my homemade bread)
- Place the smoked salmon on top of your muffin
- Place the poached egg on top
- 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?
How do you cook the egg?
ReplyDeletePoached, and the yolk should be runny:P
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