There’s breakfast and then there’s breakfast. Either you totally understand what I’m saying and are nodding along or you haven’t got a clue what I’m on about and you’re assuming that first sentence is a typo. If you don’t quite get what I’m saying, let me explain…
There’s breakfast as in a grab-and-go pre-packaged granola bar, soggy piece of margarine-spread toast or a bowl of flavourless cereal. And then there’s breakfast – a chocolate peanut butter granola parfait, baked egg boats or salmon eggs benedict. You know, real breakfast. Real sit down with friends or family in the morning, chat about whatever whilst sipping coffee and enjoying good home-cooked food. That’s breakfast. And that’s probably also why breakfast is my favourite meal of the day.
At breakfast, you’ve still got the whole day ahead of you. A whole day to fill with plans and memories. But I’m getting a bit soppy now – maybe it’s something to do with the fact that we’re more than halfway through August and I feel like summer’s coming to an end. Of course, summer has to end, but I’m just not ready for it yet. My tan isn’t dark enough, my hair isn’t sun bleached enough and I haven’t had enough s’mores yet!
This salmon eggs benedict is a lighter take on the classic – instead of Canadian bacon (At least that’s what I think people normally use in regular eggs benedict – I haven’t actually ever had it out before. Except at a budget breakfast buffet in Orlando but I don’t think that really counts. If you had been there, you would agree….) this recipe uses salmon which takes the breakfast dish to an entirely new luxury weekend meal level.
I’m proud to say that I made every part of this meal from scratch. Even the English muffins! If you’d like to have a go at making your own English muffins, you can find a recipe for regular English muffins here and a recipe for whole wheat English muffins here. I used the regular ones, if you’re interested, but either will work fine. And don’t be put off if you’ve never made hollandaise sauce before – the recipe below includes a tip on what to do if the sauce separates to help fix it.
I know I said this salmon eggs benedict is a breakfast recipe – well, more like brunch really because no one in their right mind is capable of whipping something like this up at 7am, right? – but it works equally well for lunch or even dinner. And if you do have it for dinner, it is quite a light and small meal, which means you’re entitled to follow it up with dessert.
We regularly have “breakfast for dinner” nights in the Pink Recipe Box household. At least once each week I have poached eggs on toast or chocolate oatmeal for dinner. Do you do breakfast for dinner at your house?
Salmon Eggs Benedict
for the hollandaise sauce
- 1/4 cup butter
- 1 egg yolk
- 1/4 teaspoon white wine vinegar
- pinch salt
- 1 tablespoon cold water
- 1 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper
for the salmon eggs benedict
- 2 English muffins
- 4 eggs
- 4 slices smoked salmon
- 4 tablespoons cream cheese
- fresh chives
for the hollandaise sauce
Melt the butter in a microwave-safe bowl.
Place the egg yolk, vinegar, salt and water into a metal bowl and whisk for a couple of minutes until it turns frothy.
Place a small saucepan of water over a medium-low heat until simmering. Place the bowl with the whisked egg yolk over the saucepan and whisk constantly for around 5 minutes until pale and thick.
Remove the bowl from the saucepan. Gently and slowly pour the melted butter into the bowl, whisking all the time, until the mixture resembles a thick sauce. If the mixture separates, add in 1 tablespoon of cold water and continue whisking thoroughly until it comes back together.
Add the lemon juice and cayenne pepper to the hollandaise sauce. Taste and add more if needed.
Keep the sauce warm by turning the heat off the stove and placing the bowl over the saucepan of warm (but no longer simmering) water.
Use a fork to break each of the English muffins in half and toast them in the toaster or in a dry frying pan.
Bring a large saucepan of water to a boil over a medium-high heat and drop each of the eggs in. Leave the eggs in the simmering/boiling water for 2-3 minutes until poached to your liking.
Spread 1 tablespoon of cream cheese on top of each toasted muffin half and top with a slice of smoked salmon.
Place 1 poached egg on top of each slice of salmon and spoon over some hollandaise sauce.
Sprinkle on top some fresh chives and serve immediately whilst hot.
Recipe NotesHollandaise sauce adapted from BBC Good Food.
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