Being from the East Coast, I enjoy a good bagel with lox, capers, tomatoes and onions. I also love homemade eggs benedict with farm fresh eggs, salmon and fresh greens with a homemade lemony-dill hollandaise sauce. I decided to put together two of my favorite things and make this eggs benedict on a croissant instead, topped with quick pickled red onions, capers, fresh greens. Easter and Mothers Day is around the corner and I thought that this would make a perfect Easter or Mother’s Day Brunch with family and friends for you to try out.
For me, the key to any delicious eggs benedict is to use quality English muffins, but in this instance I decided to use mini croissants for a flaky, fluffy and airy version with a buttery light flavor that holds up on its own. Once you coat these in all of these insanely tasty ingredients, you basically end up with an eggs benedict so good it is the equivalent of food magic.
Let’s start with the Hollandaise sauce, which can be made in advance and reheated when ready to serve, which helps with prepping if you are serving a larger crowd.
SMOKED SALMON BENEDICT ON CROISSANT with DILL-PAPRIKA-LEMON HOLLANDAISE SAUCE
- 4 tbsp unsalted butter melted
- 4 egg yolks
- 1 tbsp lemon juice more for a stronger lemon flavor
- 2 tbsp water room temp
- 2 tsp dill finely chopped
- ¼ tsp smoked paprika
- ¼ tsp kosher salt more to taste if needed
Quick Pickled Red Onions
- ½ small red onion thinly sliced
- ¼ cup rice vinegar
- 1 cup warm water
- 4 eggs room temp
- 1 tsp white vinegar
- 4 croissants English muffins or bagel, cut in half and toasted
- 8 smoked salmon 2 per person
- 1 tbsp capers drained
- 1 tbsp dill chopped, for garnish
Quick Pickled Red Onions
- Add thinly sliced onions to a colander, with your hands under warm water, scrunch the onions and rinse them. Add to a small bowl with the rice vinegar, warm water, and salt. Let them sit while you make the rest of the meal. Drain when ready to add to the benedict.
- Melt the butter in the microwave or saucepan. Remove to a bowl.
- In a nonstick saucepan, add the yolks, lemon juice, and water. Whisk quickly and continually over low heat until it’s frothy and doubled in size. Watch your heat, better to be on the lower side. While continuing to whisk, slowly add the melted butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tbsp of water or add a bit of lemon to give it more lemony flavor.
- Once the sauce is done, add the chopped dill, salt to taste, and paprika. Set aside.
- Bring a small pot of water to a slow boil with the vinegar.
- Crack open an egg into a small fine-mesh strainer. This will help to remove axcess whites. Then, carefully add to a small cup or bowl. Create a swirling effect in the pot with a wooden spoon. Carefully drop the egg into the slow boiling water. Cook for 3.5-4 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Repeat with the remaining eggs.
- Cut and toast the croissants, English muffins, or bagel in a toaster oven or toaster to the desired color. Set aside until ready to assemble.
- Place the toasted croissant on a plate or board, spread a little bit of sauce, capers, pickled onions, smoked salmon, poached egg, a little more sauce. Top with fresh dill. Enjoy.
Enjoy and Bon Appetité!
Leave a Reply