Make it. Eat it. Love it.
Eggs Benedict has been an American breakfast favorite since the late 1800’s when it was first introduced. Typically this dish is served as a toasted english muffin topped with Canadian bacon or ham, a poached egg and smothered in hollandaise sauce.
Today Eggs Benedict are turning modern and straying from the typical. You can find it served on anything from toast to hash browns, topped with crispy bacon or smoked salmon. Sometimes the eggs are fried instead of poached and still always smothered in that sinfully delicious hollandaise sauce.
Eggs Benedict was a favorite of my fathers and my brother also seemed to take a liking to the famed breakfast but growing up I hated runny eggs. I had to have them as cooked as cooked could be. As I got older my aversion to runny eggs dissipated and I regularly started ordering 2 eggs over easy with a toasted bagel whenever I went to the diner for breakfast.
If you can believe it, still to this day I have never ordered Eggs Benedict in a restaurant. The first time I ate it was when I made this recipe and I strayed wildly from the original opting for sweet potato pancakes instead of an english muffin and poached salmon in place of Canadian bacon or ham. I poached 3 eggs before I got one to actually cook perfectly. Poaching eggs is a lot more difficult then I expected!
For Sweet Potato Pancakes (adapted from Katherine Martinelli)
2 Sweet Potatoes, peeled and cut into large cubes
1 Cup flour
1 Tablespoon Soy Sauce
1 Teaspoon Salt
1 Teaspoon Sugar
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Olive Oil
Salt and Pepper To Taste
2 (4-6 ounce) Skinless, Boneless Salmon Fillets
For Hollandaise Sauce
3 Egg Yolks
1 Tablespoon Cream
1 Cup Melted Butter, Cooled To Room Temperature
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
Dash of Cayenne Pepper
For Poached Eggs
2 Large Eggs
2 Teaspoons White Vinegar
For Potato Pancakes
Cook the potatoes in a large pot of boiling water until soft.
Drain and let cool.
Transfer potatoes to a large bowl and add the soy sauce; mix gently with your hands (the mixture will be sticky).
Add salt, sugar and flour and mix again, until thoroughly combined.
Set aside for half an hour at room temperature.
Heat oil in a skillet over medium-high heat until hot.
With wet hands form large balls of the batter and drop into the skillet; flatten with the back of a spatula (to prevent from sticking you can spray the spatula with PAM).
Fry the pancakes gently for 5-7 minutes, flipping them once. They will be nicely browned and firm enough to be removed with a spatula.
Transfer to a paper towel-lined plate.
Fry in batches until all the batter is used. Add more oil if necessary and make sure the oil is hot before adding another batch of pancakes.
Tent plate with tin foil to keep warm as you continue the remaining steps.
For Hollandaise Sauce
Put the egg yolks and cream in the a small thick heat proof bowl or in a heavyweight double boiler or upper section of the double boiler and stir with a whisk until well-blended (the mixture should never be beaten but stirred, evenly and continually)
Place the container over hot water, stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil.
Stir to incorporate the entire mixture so there is no film at the bottom.
When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other (Pour very slowly so that each addition is blended into the egg mixture before more is added).
When all the butter has been added, add the lemon juice a little at a time and immediately remove from heat.
Add salt and a dash of cayenne.
For Poached Salmon
Pour lemon juice and olive oil into a high sided pan that can accommodate both pieces of salmon side by side, along with enough water to bring the water level up to 3/4-inch.
Season the water with salt and pepper
Add the salmon and pour in enough water to just cover the salmon.
Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering
reduce heat if needed.
Poach until the salmon turns opaque, and is firm to the touch
For Poached Eggs
Set a medium sized pot filled about 2/3 full of water over heat and boil.
Add white vinegar.
Crack each egg into a separate small bowl.
Stir the boiling water to bring down the heat.
Slowly lower one egg at a time into the center of the pot.
With a spoon gently nudge egg whites closer to the yolk.
Let cook for 3 minutes.
Remove with a slotted spoon.
Place 2 sweet potato pancakes next to each other on a plate. Top with poached salmon and poached egg. Drizzle (or smother in my case) with hollandaise sauce and serve.