TRIPLE S EGGS BENIDICT. TRIPLE S EGGS BENIDICT This dish is one of my favorite breakfast treats to make for my family. It is a rich, flavorful dish that will stick with you all day. This deliciously easy chicken, can be grilled, baked, or cooked on the griddle. Paired with some sticky rice and shredded cabbage and you have a great family meal. Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce.
Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world!
Bring to a boil; reduce heat and simmer gently.
Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
You can have TRIPLE S EGGS BENIDICT using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of TRIPLE S EGGS BENIDICT
- You need 6 of flakey buttermilk biscuits (store bought or see my recipe) cooked.
- Prepare 6 of large eggs.
- Prepare 5 oz of smoked salmon.
- Prepare 1 1/2 cup of unsalted butter.
- You need 2 Tbsp of cold water.
- You need 1 Tsp of Sea salt.
- It's 1 Tbsp of chopped chives.
With a slotted spoon, lift each egg out of the water. Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for. Eggs Benedict is likely one of those things you'll frequently order at a diner but it seems too intimidating to make at home so you have yet to attempt it.
TRIPLE S EGGS BENIDICT instructions
- Cut the butter into small 1/4 inch pieces, put on a plate and set aside at room temperature..
- Fill half a large sauce pan with water and set to boil. Ensure your pan is large enough that you can place a bowl into it to, and the water will not get into the bowl..
- In the bowl, add 4 egg yolks, cold water, and salt. Place the bowl into the boiling water and whisk vigorously..
- Once the eggs begin to thicken remove the bowl from the heat and start to whisk in the butter in small amounts. You must remember to keep continually whisking the sauce while you are adding the butter, very important. You should end up with a creamy pale yellow sauce. You can cut the richness of the sauce by substituting 1 tsp of water with 1 tsp of lemon juice..
- Poach the remaining eggs..
- Arrange the biscuits on the place, place the smoked salmon on top of the biscuits, place the poached eggs on top of the salmon, spoon the sauce over top of the poached eggs and garnish with the chives. Serve warm and enjoy!.
- Notes: Do not leave your Hollandaise sauce off of the heat too long as it will thicken and affect the flavor. If the sauce begins to thicken in the process add a few drops of water and apply light heat until it reaches the consistently you desire..
Maybe a bit time consuming with several steps, but once you get the hang of it and can multi-task a bit you'll want to make them time and time again! Split the muffins, toast them and warm some plates. There are conflicting accounts as to the origin of eggs Benedict. Sure this looks and sounds very fancy, but if you just top your classic eggs benedict with a dollop of salmon roe from the market, you can make a very stylish eggs. If it's not quite done, slide it back in for another minute or so.