This full-on brunch is loaded with delicious features and goes amazingly with a side of roasted potatoes.
Directions for: Eggs Benny with Smoked Salmon, Brown Butter Hollandaise and Tomatillo Salsa Verde
Ingredients
Tomatillo Salsa Verde1 Tbsp (15 mL) vegetable oil
4 tomatillos, husk removed and cut in half
1 small onion, sliced
1 jalapeno, split and seeds removed
2 cloves garlic, crushed
2 tsp (10 mL) salt
1 lime, juice only
4 stems cilantro
Brown Butter1 lb(s) (254 g) unsalted butter, cubed
Hollandaise2 egg yolks
1 lemon, juice only
1 pinch cayenne pepper
cup (160 mL) Brown Butter
1 Tbsp (15 mL) warm water
Salt and black pepper, to taste
Poached Eggs4 cups (1 L) water
2 Tbsp (30 mL) white vinegar
2 Tbsp (30 mL) salt
4 fresh eggs, cracked into small, individual containers
To Plate2 English muffins, cut in half, toasted and buttered
4 pieces smoked salmon
2 Tbsp (30 mL) chives, finely chopped
Directions
Tomatillo Salsa Verde1. Preheat oven to 400F (204C).
2. In a small pan over medium high heat add vegetable oil, add the tomatillos, onion and jalapeo.
3. Cook for several minutes until everything is nicely browned, add the garlic, salt, lime juice. Cover with a lid and place in the hot oven for 15 minutes. At this point, everything should be quite soft and a fair amount of liquid in the bottom of the pan from the tomatillos.
4. Transfer the mixture to a blender and pulse with the cilantro stems until slightly pureed but still a little chunky, set aside for plating.
Brown Butter1. Slowly warm cubed butter in a small saucepan.
2. Wait for the butter to separate and allow the milk solids to get nicely toasted and brown. Stir the bottom of the pan and lift and brown bits off, stirring every minute until the butter is full of toasty brown bits, nutty and fragrant.
Hollandaise1. Whisk the eggs yolks in a medium sized bowl until light and fluffy. Place the bowl over a pot of gently simmering water.
2. Quickly add the lemon juice, salt, pinch of cayenne and continue whisking while streaming in the hot brown butter. Stream the butter in very slowly while continuously whisking so it doesn't split. Once all the butter is incorporated, whisk in the water.
3. Season with salt and pepper.
4. Transfer to a small serving vessel and keep covered in a warm place.
Poached Eggs1. Bring the water, vinegar and salt to boil in a small pot. The water should be at least 5 inches (13cm) deep.
2. Using a slotted spoon, swirl the boing water around to form a little whirlpool (this will help the whites form around the yolk). Gently lower two eggs, one at a time into the pot and turn the heat down to medium high. The water should still be gently bubbling around the eggs. Let the eggs poach for 2 minutes, using the slotted spoon to shape the white around the yolk if necessary.
3. Lift the eggs carefully and place onto paper towel.
4. Repeat with the other two eggs.
5. *Cook a couple extra eggs if this is your first time, as you'll likely need a couple practice rounds.
To Plate1. Spoon and spread 2 Tbsp (30 mL) of Salsa Verde onto each English muffin half.
2. Lay one slice of smoked salmon over the Salsa Verde.
3. Place one poached egg over each half, and top with a generous amount of Hollandaise.
4. Garnish with chopped chives.
See more: Bake, Breakfast, Brunch, Eggs/Dairy, Fish, Tomatoes