Smoked Salmon Eggs Benedict with Maple Mustard Hollandaise


Smoked Salmon Eggs Benedict with Maple Mustard Hollandaise

Serves 2 (2 eggs per person)

4 egg yolks

1 tbsp freshly squeezed lemon juice

½ cup unsalted clarified butter, melted, warm 

2 tbsp SMAK DAB Canadian Maple Mustard (you could use any mustard here!)

Pinch of kosher salt

8-10 slices of smoked salmon 

2-4 English muffins or slices of sourdough bread, toasted

4 large eggs

Whisk the yolks and lemon juice in a stainless-steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepot with gently simmering water. (Make sure the water doesn’t touch the bottom of the bowl). Continue to whisk rapidly, taking care to not let the eggs get too hot or scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and silky smooth. Remove from heat and whisk in mustard and salt. Cover and place in a warm spot until ready to plate.   

Fill a small pot with water. Bring the pot to a rolling boil over high heat. Turn the heat down to medium high and gently add the eggs. Cook the eggs for 4 minutes then remove and place in ice cold water. Allow to sit in the water until the eggs are no longer warm, around 45 seconds- 1 minute. Gently peel. 

To plate, arrange the smoked salmon onto the bread and top with a poached egg. Finished with a drizzle of hollandaise and cracker black pepper, if desired.