Smoked Salmon Benedict
Serves 6 (2 eggs each), OR 6 judges and 6 curious friends
3 tb minced shallots
2 tsp dry mustard
1 1/2 cups dry white wine
3/4 cup whipping cream
--
3 tb white wine vinegar
12 large eggs
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6 3/4 inch thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
8 ounces thinly sliced smoked salmon
3 large egg yolks
3 tb chopped fresh dill
Fresh dill sprigs (optional)
Combine shallots & mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt & pepper. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium low. Working with 6 whole eggs at a time, crack eggs open & add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. Place 2 toast triangles on each of 6 plates. Top with smoked salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant read thermometer inserted into sauce register 160 F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs if desired.
Originally from an article by Lane Crowther, April 2003 Bon Appettit
Serves 6 (2 eggs each), OR 6 judges and 6 curious friends
3 tb minced shallots
2 tsp dry mustard
1 1/2 cups dry white wine
3/4 cup whipping cream
--
3 tb white wine vinegar
12 large eggs
--
6 3/4 inch thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
8 ounces thinly sliced smoked salmon
3 large egg yolks
3 tb chopped fresh dill
Fresh dill sprigs (optional)
Combine shallots & mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt & pepper. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium low. Working with 6 whole eggs at a time, crack eggs open & add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. Place 2 toast triangles on each of 6 plates. Top with smoked salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant read thermometer inserted into sauce register 160 F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs if desired.
Originally from an article by Lane Crowther, April 2003 Bon Appettit