Eggs Benedict with Creamy Leeks and Smoked Salmon
ID: 547fafcb...
A beautiful and delicious twist on the classic Eggs Benedict, featuring rich and velvety hollandaise sauce made with a shallot-wine reduction, savory creamy leeks, and delicate smoked salmon. This recipe provides foolproof strategies for poaching a crowd-sized batch of eggs and scaling the sauce perfectly.
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🍳 Cooking Flow
Cook the leeks with olive oil, white wine, and salt, then thicken with heavy cream. → Prepare the hollandaise sauce base by making a shallot-wine reduction, emulsifying it with butter, tempering the egg yolks, and thickening over low heat. → Poach the eggs in salted simmering water using a colander to strain excess runny whites. → Toast the bread in butter and warm up all prepared components. → Assemble by layering bread, creamy leeks, smoked salmon, poached egg, and hollandaise sauce, then garnish with herbs.
Cooking Steps
Brief Cooking Order
Cook the leeks with olive oil, white wine, and salt, then thicken with heavy cream. → Prepare the hollandaise sauce base by making a shallot-wine reduction, emulsifying it with butter, tempering the egg yolks, and thickening over low heat. → Poach the eggs in salted simmering water using a colander to strain excess runny whites. → Toast the bread in butter and warm up all prepared components. → Assemble by layering bread, creamy leeks, smoked salmon, poached egg, and hollandaise sauce, then garnish with herbs.
Introduction
A beautiful and delicious twist on the classic Eggs Benedict, featuring rich and velvety hollandaise sauce made with a shallot-wine reduction, savory creamy leeks, and delicate smoked salmon. This recipe provides foolproof strategies for poaching a crowd-sized batch of eggs and scaling the sauce perfectly.
Step 1
Prepare poached eggs by cracking them into a colander to drain off the runny whites, which prevents messy wisps in the cooking water.
Step 2
Bring about 1.3 inches (3.5 cm) of salted water to a gentle simmer in a 12-inch skillet.
Step 3
Carefully lower the colander with the eggs directly into the simmering water, set a timer for 3 minutes, and regulate the heat to maintain a bare simmer.
Step 4
Lift the colander to check for doneness; the yolks should feel completely liquid but the whites should be set. Transfer the eggs to a paper-towel-lined baking sheet.
Step 5
Alternatively, if using a regular colander, gently tip the drained eggs into the simmering water, let them set for 2 minutes, then separate them with a spatula.
Ingredients List
Important Notes
Straining the runny egg whites beforehand is crucial for clean, round poached eggs without unsightly white wisps.
Never use old eggs for poaching; eggs stored in the fridge for more than a couple of weeks will have very runny whites and won't hold their shape.
A preheated thermos is the absolute best tool for keeping hollandaise sauce warm without breaking it before serving.
Do not boil the water for poaching; a bare simmer where the water barely quivers is key to preventing the eggs from breaking apart.
The creamy leeks can be made a day in advance and reheated, which saves precious time on the day of your brunch.
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