Benny's Eggs
Submitted by jovailjean
Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis is eggs Benedict with a luxurious upgrade.
Toasted brioche gets spread with soft cream cheese, layered with silky smoked salmon, and topped with poached eggs.
But the real showpiece is the sauce: a citrus-bright hollandaise made with lemon juice, orange zest, and melted butter whisked together over simmering water.
It’s lighter and more aromatic than a traditional hollandaise, with a sunny citrus note that plays beautifully against the smoky, salty salmon.
Garnished with orange slices and fresh mint, this is the kind of brunch plate that makes people put their phones down and pay attention.
Pro Tips
- Keep the water at a gentle simmer, not a rolling boil, when making the hollandaise. Too much heat scrambles the egg and breaks the sauce.
- Whisk the butter in slowly. A thin, steady stream while whisking constantly is what creates that smooth, velvety emulsion.
- Poach your eggs in barely simmering water. A gentle swirl before dropping the egg in helps the white wrap around the yolk for a neater shape.
- The sauce thickens as it cools. Make it just before serving and keep it warm in the bowl over the hot water if you need a few extra minutes.
Ingredients
Directions
SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan of boiling water for 1 minute.
Gradually whisk in butter until sauce is smooth and well blended.
It will be rather thin while warm, but will thicken as it cools slightly.
EGGS-Crack eggs into shallow pan of boiling water.
Poach until done to your liking.
Meanwhile, toast the bread.
Spread with cream cheese.
Top with the salmon. Place on plate.
Top with 2 eggs per serving.
Spoon sauce over.
Serve with oranges and mint or parsley.
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