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Khale and I are passionate about breakfast foods. French toast, eggs, bacon, sausage, biscuits, bagels, pancakes, coffee - it's all up at the top of our favorite foods.
Recently when we were visiting my family in Tennessee, my Dad and I were chatting over coffee one morning about various breakfast foods and I may have whined about how there's some breakfast foods, like eggs benedict, that I can't enjoy because we don't eat pork. So he shared with me the way he makes it for breakfast dates with my mom on their back deck overlooking the Cumberland river.
First you need to make hollandaise sauce: melt a few tablespoons of butter in a double boiler. Add in black pepper, a pinch of salt and lemon juice.
If you don't have a double boiler, you can do what I do and set a bowl over a saucepan that has about an inch of water gently simmering at the bottom. Just be sure that your bowl is heat-friendly (glass or metal) and that the bottom of it isn't touching the water.
As soon as the butter has completely melted, whisk in egg yolks. And for goodness sake, whatever you do, don't look away from the bowl or stop whisking. Just don't. If the eggs are allowed to get too hot, you'll end up with scrambled eggs. Keep whisking until the mixture has thickened. Remove from heat, add in a few pinches of fresh dill and pour the hollandaise sauce into a small bowl or pitcher.
Now you need to cook up two eggs per person, sunny-side up. If you've never made them this way before, all you need to do is melt a tablespoon of butter in a skillet over medium heat. Add the eggs in, one at a time. Then place a lid on top of the eggs to trap the heat inside and gently cook the yolks. Keep an eye on it though because the eggs are best when the yolks are still a bit runny. As soon as the yolks start to look slightly opaque, they're done and you should remove the eggs from the heat.
All that's left is to assemble! Place a layer of smoked salmon on top of toasted english muffins (I used whole wheat ones).
Add your eggs and hollandaise sauce then dig in!
These salmon eggs benedict are one of the best breakfast meals I've ever eaten. I love the way the fresh dill and lemon in the hollandaise sauce keep it tasting light and fresh. And the smoky flavors of the salmon create such a fun twist on the classic eggs benedict.
Smoked Salmon Eggs Benedict
5 tbsp. butter
4 large egg yolks
1 tbsp. lemon juice
1/4 tsp. chopped fresh dill
salt and pepper
1 tbsp. butter
4 english muffins, toasted
4 oz smoked salmon
In a double boiler, with the water gently simmering, melt butter. Add lemon juice, salt and pepper. As soon as the butter has melted, quickly whisk in the egg yolks and lemon juice. Once the sauce has thickened, remove from heat, stir in dill and pour into a small bowl or pitcher.
Toast english muffins. Meanwhile, in a large nonstick skillet melt 1 tbsp. butter over medium heat. Crack the eggs in, one at a time. Place a lid over the eggs and allow them to cook until the yolks begin to turn slightly opaque. Remove from heat.
Layer smoked salmon on top of the english muffins. Add a sunny-side-up egg on top of each and spoon the creamy hollandaise sauce over everything. Serve immediately and enjoy!