Restaurant-Style Smoked Salmon Eggs Benedict
Toasted Brioche
Elevate your brunch with this luxurious Eggs Benedict featuring silky smoked salmon, buttery brioche, and a perfectly emulsified Hollandaise sauce.
While the traditional Eggs Benedict uses Canadian bacon, this smoked salmon variant—often called Eggs Royale—offers a sophisticated seafood twist. This version utilizes a precise vinegar reduction and clarified butter to ensure a Hollandaise with professional depth and a velvety texture.
Ingredients
- 200 g smoked salmon
- 4 large eggs (for poaching)
- 2 large egg yolks (for sauce base)
- 250 g unsalted butter
- 2 medium shallots
- 50 ml white wine
- 30 ml white vinegar
- 1 tsp black peppercorns
- 2 bay leaves
- 4 thick slices brioche bread
- 100 g pea shoots
- 1 tbsp lemon juice
- optional Tabasco sauce
- to taste salt
- to taste chopped chives
Instructions
- 1Slice the smoked salmon
Using a sharp knife, carefully slice the smoked salmon into even, slightly thick layers. High-quality salmon and clean cuts ensure a luxurious texture and beautiful presentation for your finished dish.
Tip: Chilling the salmon in the refrigerator for 20 minutes before slicing makes it firmer and much easier to cut into perfect layers. - 2Slow-cook the eggs
Set your sous-vide or low-temperature cooker to a precise setting and gently lower the whole raw eggs into the water bath. Allow them to cook for one hour to achieve a perfectly uniform, creamy texture that is characteristic of restaurant-quality Benedict.
Tip: Use a slotted spoon to lower the eggs gently to avoid cracking the shells against the bottom of the container. - 3Clarify the butter
Melt the butter in a small saucepan over low heat. Once fully melted, use a spoon to carefully skim off the white milk solids that rise to the top. This leaves you with pure, golden clarified butter which is essential for a stable and smooth Hollandaise sauce.
Tip: Do not let the butter brown and keep the heat low to preserve the clean milky flavor of the clarified fat - 4Prepare the aromatics
Peel the shallots and slice them into very thin rings. These will be simmered to create an acidic reduction, which provides the necessary punch and depth of flavor to balance the richness of the butter and egg yolks.
Tip: Slicing the shallots as thinly as possible increases the surface area, allowing them to release their flavor more quickly into the reduction liquid. - 5Simmer the sauce reduction
Combine white wine, white vinegar, and the sliced shallots in a pot and bring to a boil. Add black peppercorns and bay leaves, then lower the heat. Simmer steadily until the liquid reduces to about 20ml, concentrating the acidity and spices.
Tip: The reduction is the flavor backbone of the Hollandaise; ensure it reduces enough to concentrate the flavors without burning off all the liquid. - 6Whisk the egg yolks
Place the egg yolks and the strained reduction into a large metal bowl set over a pot of simmering water. Whisk constantly and vigorously until the mixture thickens and turns a pale, creamy yellow. This creates the base emulsion for your sauce.
Tip: Make sure the bottom of the bowl does not touch the boiling water, as the direct heat will scramble the eggs rather than thickening them into a sauce. - 7Emulsify the sauce
Gradually drizzle the warm clarified butter into the thickened yolk mixture in a slow and steady stream. Whisk the emulsion vigorously and continuously until a smooth and velvety sauce forms. Adjust the thickness as needed for a perfect glossy finish.
Tip: If the sauce becomes too thick or starts to separate then add a few drops of warm water and whisk vigorously to stabilize the emulsion - 8Toast the brioche base
Heat a stainless steel pan over medium heat with a small amount of butter. Place the round brioche slices into the pan and press down gently to ensure even contact. Toast the bread until the surface is beautifully charred and golden brown, providing a sturdy and flavorful base for the dish.
Tip: Brioche has a high butter and sugar content, so watch it closely as it can go from golden to burnt very quickly. - 9Sauté the pea shoots
Add a knob of butter to a small pot and allow it to melt over medium heat. Toss in the fresh pea shoots and stir them briefly until they are just wilted and coated in butter. These greens add a light, nutritious element that balances the richness of the salmon and sauce.
Tip: Sauté the shoots for only 30-60 seconds; you want them to be tender but still retain their vibrant green color. - 10Set the slow-cooked eggs
After the eggs have finished their hour in the slow cooker, cool them in cold water and carefully crack them into a small bowl. Gently lower the eggs into a pot of simmering water for about one minute. This brief poaching step helps set the outer whites into a full, rounded shape.
Tip: The water should be at a bare simmer, not a rolling boil, to prevent the delicate slow-cooked yolks from breaking. - 11Assemble and sauce the dish
Place the toasted brioche on a plate and layer it with the sautéed pea shoots and a generous slice of smoked salmon. Carefully place the set egg on top to avoid breaking the yolk. Finally, use a large spoon to drape the warm Hollandaise sauce over the egg, allowing it to flow down the sides. Cutting into it reveals a perfect runny yolk, a truly satisfying result.
Tip: Garnish with a sprinkle of chopped chives immediately after saucing for a pop of color and a fresh onion note.
