||Eggs Benedict With Smoked Salmon
from The Regent Hotel, Berlin
- 3 tbsp minced shallots
- 2 tsp dry mustard
- 1 1/2 cups dry white wine
- 3/4 cup whipping cream
- 3 tbsp white wine vinegar
- 12 large eggs
- 6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
- 8 ounces thinly sliced smoked salmon (not lox)
- 3 large egg yolks
- 3 tbsp chopped fresh dill
- Fresh dill sprigs (optional)
- Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture
is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper.
(Can be made 1 day ahead. Cover; chill.)
- Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low.
Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes.
Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water.
(Can be prepared 1 hour ahead. Let stand at room temperature.)
- Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water.
Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted
into sauce registers 160� deg F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute.
- Place 2 toast triangles on each of 6 plates. Top with salmon. Using slotted spoon, gently transfer
poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm,
about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle.
Spoon sauce over. Garnish with dill sprigs, if desired.
- YIELD: Serves 6
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Last updated: October 12, 2010