Pacific North West Eggs Benedict

PNW Eggs Benedict

I love making eggs Benedict for a crowd, and it is delicious to use ingredients from our local area!  That is why I call these eggs  – Pacific North West Eggs Benedict.  I use local, cold smoked salmon from Quadra Island – (SeaChange seafoods).

Making hollandaise sauce the traditional way, can be time consuming, so I make a really quick version using my immersion blender.   I’ve provided the how to  for you, so you can make it perfect every time.

Ingredients

• 60 grams or 2 ounces of cold smoked salmon
• 2 cups spinach
• 1 red onion chopped
• 1 tablespoon olive oil
• 1 avocado,
• sliced
• 4 slices of crunchy whole grain bread
• 4 poached eggs
• 2 tablespoon of vinegar
• Chives for garnish
• 1 cup hollandaise sauce
• ½ cup shredded gruyere cheese (instead of hollandaise sauce)

Eggs Benedict Instructions

1. Prepare the hollandaise sauce (see recipe below)
2. Coat a large sauté pan lightly with olive oil and bring to a medium heat. Add the onions and sauté for 2 minutes add spinach and sauté until it is just wilted, then set aside.
3. Poach eggs – Fill a large pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.   Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs and place on clean cloth or paper towel
4. Toast bread.

Assemble

1. Start with toast, then layer on the sautéed spinach, then a layer of avocado, finish with a layer of smoked salmon, then top with a poached egg.
2. Spoon over hollandaise sauce, garnish with chopped chives.
3. Note:  Another delicious option is to omit the hollandaise sauce and top with grated cheese.

 

Hollandaise Sauce

Ingredients
Serves: 4 

• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 2 tablespoon lemon juice
• Dash of cayenne pepper
• 125g butter (1 stick)

Directions

1. Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil, set aside in a glass measuring cup for easy pouring.
   
2. Combine the egg yolks, Dijon mustard, and lemon juice in the immersion blender cup.
3. Slowly drizzle melted butter from the glass measuring cup into the cup with the immersion blender

Serve immediately!

 

 

Eggs Benedict topped with Guyere Cheese!