Smoked Salmon Eggs Benedict with Blender Hollandaise

Ingredients

Blender Hollandaise

2

Naturegg Omega 3 eggs

2 tbsp / 30 ml

fresh lemon juice (approx.)

1 cup / 250 ml

unsalted butter, cubed

1/4 tsp / 1 ml

each sea salt and ground black pepper (or to taste)

Eggs Benedict

1 tbsp / 15 ml

white vinegar

2 tsp / 10 ml

sea salt

6

fridge-cold Naturegg Omega 3 Eggs

6

thick slices baguette, lightly toasted

1 cup / 250 ml

baby spinach leaves

6 oz / 180 g

sliced smoked salmon

Directions

1. Blender Hollandaise: Separate eggs, reserving whites for another purpose and placing yolks in a blender along with lemon juice. Meanwhile, melt butter in a small saucepan set over medium-low heat.

2. With blender on medium speed, blend egg yolks and lemon juice; carefully and slowly pour in melted butter in a thin, steady stream leaving milky solids in bottom of saucepan, blending until a thick sauce forms. Season with salt and pepper and a little extra lemon juice, if needed, to taste. Makes about 3/4 cup (175 ml).

3. Eggs Benedict: Fill a large, deep skillet with 1-inch (2.5 cm) water and bring to a simmer; add vinegar and salt. Working carefully and quickly, crack each egg into a ramekin and slide into simmering water. Cover pan; remove from heat and let stand for 5 minutes for soft yolks (or longer for firmer yolks).

4. Meanwhile, layer baguette slices with spinach and smoked salmon. Use a slotted spoon to transfer poached eggs to a paper towel-lined plate to blot dry and then carefully arrange on toasts. Spoon hollandaise sauce over top and serve immediately.

Tips

1. To make hollandaise ahead; transfer to a glass, heat-proof bowl and refrigerate for up to 2 days. Set bowl over a pot with 1-inch 2.5 cm) of barely simmering water to gently reheat. If it splits, whisk in boiling water, 1 tsp (5 mL) at a time, until emulsified.

2. To make poached eggs ahead; transfer poached eggs to an ice water bath to stop the cooking process. Refrigerate for up to 8 hours. Reheat poached eggs in warm water just before serving.

3. Leftover hollandaise can be served over grilled fish, steak, chicken and vegetables such as asparagus or green beans.

4. For a traditional Eggs Benedict, layer poached eggs over toasted English muffins topped with Canadian bacon, cooked peameal or ham.