Name: Smoked Salmon Eggs Benedict Caper Hollandaise
Ingredients: 6 oz. Sauteed Spinach; 6 Slices Smoked Salmon (Thinly sliced); 2 Slices Beefsteak Tomatoes; 2 Poached Eggs (use Lemon Juice, or Vinegar in Simmering water to keep eggs together); 4 oz. Hollandaise Sauce (see below); 2 Tbsp. Capers (drained); Salt & Pepper to taste; Optional – Chopped Parsley (and Scallions to garnish); 3 Egg Yolks; 1 Tbsp. Lemon Juice; ½ tsp. Dijon; 1 dash Hot sauce (Tabasco); ½ cup Butter; Salt & White Pepper; 1 dash Worcestershire Sauce

Experience a gourmet twist on your holiday morning routine with Executive Chef Chris Varner’s festive recipe for Smoked Salmon Eggs Benedict topped with Caper Hollandaise. Enjoy layers of flavor as rich hollandaise infused with briny capers perfectly complements the smokey salmon and poached eggs. Impress your guests or simply treat yourself to a luxurious start to your holiday mornings with this recipe.

Smoked Salmon Eggs Benedict Caper Hollandaise

Start Your Holiday Mornings Right with Executive Chef Chris Varner's Smoked Salmon Eggs Benedict Caper Hollandaise

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Course Breakfast

Cuisine American

Equipment

1 Large pot

Ingredients

6 oz. Sauteed Spinach
6 Slices Smoked Salmon Thinly sliced
2 Slices Beefsteak Tomatoes
2 Poached Eggs use Lemon Juice, or Vinegar in Simmering water to keep eggs together
4 oz. Hollandaise Sauce see below
2 Tbsp. Capers drained
Salt & Pepper to taste
Optional – Chopped Parsley and Scallions to garnish

Hollandaise Sauce

3 Egg Yolks
1 Tbsp. Lemon Juice
½ tsp. Dijon
1 dash Hot sauce Tabasco
½ cup Butter
Salt & White Pepper
1 dash Worcestershire Sauce

Instructions

Gather all ingredients. Make Hollandaise sauce and keep in a warm place (See instructions below).
Slice Tomatoes, season with salt and pepper, and sear quickly in a hot pan for 5 seconds on each side. Lay the seared tomatoes on a plate, then top with sauteed spinach. Arrange a few slices of Smoked Salmon on top of the Spinach.

Poach Eggs

Bring a pot of water to a gentle boil, then salt the water and a little Lemon Juice or Vinegar to keep the eggs together. Meanwhile, crack an egg (or 2, or 3!) into a small cup.
With a spoon, begin stirring the boiling water in a large, circular motion.
When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
Cook for about 2 1/2 to 3 minutes.
Using a slotted spoon, remove the egg (or eggs) to a plate.
Take the eggs out of the water with a slotted spoon to drain and lay carefully on top of the Smoked Salmon. Spoon sauce on top. Garnish with Capers, Salt & Pepper, and chopped Parsley, and Scallions. Serve Immediately.

Hollandaise Sauce

Combine Egg Yolks, lemon Juice, Dijon, Hot sauce, Worcestershire Sauce in a bowl and mix well.
Then place Egg Yolk mixture in a blender.
Melt the butter over medium heat, do not let boil. Once butter is melted slowly drizzle the hot butter in the blender with the Egg Yolk mixture on medium speed.
Once sauce emulsifies, and thickens, season with Salt, and White Pepper. Keep in a warm place.