Is there any meal of the day that is better than brunch? Nope, not likely. It’s the best of both worlds, really. Sweet pancake-y breakfasts and savoury crepes ….
Oh and the only thing I actually ever order when I go out for brunch: eggs benedict.
When I say it is the only thing I ever order what I mean is that I never ever ever order anything other than eggs benedict for brunch. Sound boring? Nope, it’s just the best brunch food ever invented.
There’s a restaurant close to my place (45 seconds away. Walking. I’ve timed it.) that has two of the best eggs benedicts in the Vancouver. This is one of them and it is so good it is hard to stop eating.
The cream cheese is the secret ingredient here. It is the perfectly creamy balance to the rich smoked salmon, the crunchy red onions, the salty capers and buttery Hollandaise sauce.
With Mother’s Day coming up this Sunday, I thought it would be the perfect time to share this recipe for you. How awesome of a daughter or son will you look like when you serve your mom this for brunch. And the best part? It will look like you’ve slaved away in the kitchen all morning, but it is really fairly easy.
Here’s a little trick for getting your poached eggs to look a little prettier: use a 3″ cookie cutter or a large mason jar ring and put it in the pan of water. Bring the water to a boil and then crack the egg into the ring.
If you make these Smoked Salmon Eggs Benedict make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 4 eggs
- 2 English muffins
- 4 tablespoons cream cheese
- 8 slices of cold smoked salmon (lox)
- 2 thin slices of red onion, cut in half
- 2 teaspoons capers
- Hollandaise sauce (recipe follows)
- Begin by preparing the Hollandaise sauce. (recipe follows)
- Break English muffins in half and lightly toast them. Place them on the plate you will serve the eggs benedict on.
- Spread 1 tablespoon of cream cheese over each English muffin half. Top each with 2 slices of smoked salmon and some red onion slices.
- Fill a wide, shallow pot with water and bring to a boil. Poach eggs for 4-6 minutes, depending how well done you like your eggs.
- Using a slotted spoon, remove eggs 1 at a time and place on top of the English muffins and salmon.
- Drizzle Hollandaise sauce over the eggs and top with ½ teaspoon of capers per English muffin half.
Make the Hollandaise sauce first, set up the English muffins, cream cheese, salmon and onions on each plate. Then top each with a poached egg, Hollandaise sauce and a few capers and you'll be ready to serve brunch in no time.
- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons cold butter, cut into cubes
- 1 teaspoon fresh lemon juice
- Salt to taste
- Turn a small element on to medium-high.
- Whisk egg yolks and water together in a small sauce pan.
- Hold the sauce pan 4-5 inches off the hot element and whisk constantly until it begins to thicken, about 1 minutes. Add a few cubes of butter at a time and continue to whisk (holding the pan off the element!) until the sauce is thickened, about 3-4 minutes. If you want an extra thick sauce you can add a little bit more butter.
- Whisk in the lemon juice and salt to taste.
This sauce can easily be doubled or tripled. 1 egg yolk + 1 tablespoon of water + 1 tablespoon of butter = a generous portion for 1 person. The lemon juice works great with the smoked damon eggs benedict but can be left out for other recipes.