Latin Style Eggs Benedict with Salmon Rose!
Posted on July 2, 2012
- 1/2 Cup White-wine vinegar
- 4 Eggs
- 4 slices smoked salmon
- 4 English muffins
- 1 bunch cilantro
- 1 avocado
- Meyer lemon grilled asparagus
- 3 Large egg yolks
- 1/2 Cup (1 stick) unsalted butter, cut into small pieces
- ¼ Cup freshly squeezed lime juice
- Dash cayenne pepper
- Coarse salt
- Warm water, if needed
Cook asparagus with this recipe.
And set aside inside an oven to keep warm.
Meanwhile, in a microwave, melt the butter until liquid, but not too hot. Then, simmer water in a saucepan with the vinegar. Place the bowl over a saucepan containing water simmering water . Place the 3 egg yolks in the bowl and start vigorously whisking for about 30 seconds or until the yolks have turned a pastel yellow color.
Then, whisk in the melted butter in slow drizzles and wait until the butter is totally incorporated before adding more.
Repeat process until all the butter is used.
Getting a perfect poached egg can be very tricky! But I have a couple of tricks up my sleeve to make them to perfection. Fist add vinegar to the simmering water. Adding vinegar to poaching water makes the whites firm even faster and prevent them from breaking apart. Also, don’t add salt because it would do the opposite, it loosens the whites. To get the perfect shape you don’t need to use complicated techniques, like the mason jar, tuna cans, or plastic wrap method. All you need it’s a spoon! Let me show you how…
First crack an egg in a bowl and grab a spoon on the other hand.
Gently lower the spoon in the water and leave the egg in it. After a couple of seconds remove the spoon.
Leave eggs cooking for 1-2 minutes total until white is fully cooked ,but the yolk is still runny. Using the spoon will ensure that all your eggs have a nice rounded shape!
Toast English muffins…
Cut the avocado in long stripes and remove the pulp with a spoon. For plating, place the avocado slices so they look like a fan. Arrange the salmon slices to make a rose starting from the center “petals” and finishing up forming the exterior ones. Place the eggs atop of the toasted muffins and drizzle with the hollandaise sauce. I added a Chimichurri sauce because I had some left over, but there is no need to use it. Sprinkle chopped cilantro and serve with asparagus. Enjoy with friends and a mimosa!