Today I’m making Smoked Salmon Eggs Benedict, technically known as Eggs Atlantic.
Weather-wise, it’s a warm-ish spring morning so I opened some windows as soon as I woke up and threw some discofunk on my record player since I basically live in the 1970s. There’s nothing quite better than sipping my morning coffee while listening to music, cooking and enjoying the sun shine through my windows. I needed this – life has been too stressful lately with the Coronavirus rampant.
This breakfast or brunch dish would be perfect for the upcoming Easter weekend – even if your celebrations are virtual with family. Treat yourself! Life has been hard for all of us.
I picked up some paper-thin sliced smoked salmon from my local fish shop yesterday. Remember to shop local, it’s never been as important as it is now. The quality of the smoked salmon doesn’t even compare to the packaged stuff. It’s a bit more expensive, but worth the splurge if you’re able. The beautifully light-colored pink salmon topped with the pastel yellow Hollandaise sauce embodies a Spring feast.
It’s also my family’s go-to dish on Easter morning so I wanted to share the recipe with you while I long to share the holiday with them.
Eggs Benedict vs Eggs Atlantic
Eggs Benedict is classically made with Canadian bacon and by substituting the bacon with Smoked Salmon the dish’s name techincally changes to Eggs Atlantic. You’d think the specificity of a recipe name isn’t important, but damn, I got shredded on Reddit when I posted a picture of my “Smoked Salmon Eggs Benedict” by about 300 people. Yikes!
Regardless of that technicality, there are a variety of toppings you can swap out for the bacon and have it still be incredibly delicious. It’s also a really easy dish to tailor to the likes and dislikes of a crowd. It’s also so easily scalable. Always consider 2 eggs and a whole English muffin per person. But simply due to the colors and season, today we’re replacing the Canadian bacon with smoked salmon.
No version of Eggs Benedict is complete without Hollandaise Sauce. I typically make Tyler Florence’s classic version consisting of tons of butter. But since it’s springtime and none of us are looking to add calories where we don’t need to, I’ve adapted a few versions of a yogurt-based sauce to create my own lighter Hollandaise that doesn’t sacrifice flavor.
Cooking Tips
For poaching eggs, I use this pan, which makes preparation much easier, quicker and keeps the portions consistent. When using the pan, it’s SUPER important to butter or spray the mini egg poaching holders. I use butter or the Coconut Oil Spray from Trader Joe’s.
The recipe directions below use the poaching pan. If you don’t have this pan, or prefer the traditional egg poaching method, here’s a video that teaches how poach the perfect egg for Eggs Benedict.
This play on classic Eggs Benedict swaps Canadian bacon for fresh smoked salmon transforming it to my favorite Eggs Atlantic. Top with a spinkle of capers and crumbled feta if desired. Serve with hasbrowns and dressed mixed greens.Eggs Benedict with Smoked Salmon
Ingredients
Instructions
yolks, or to desired consistency. (If poaching in batches for a larger
crowd, eggs can be microwaved before being plated.)Notes
Eggs Benedict Variations
There’s endless versions of Eggs Benedict, and all of them are worth it! Experiment by adding or swapping some of your favorite toppings to see what you like best. A good rule of thumb is to start with a carb base, top it with a tasty protein and/or vegetable, add a poached egg and top with Hollandaise. Some variations I suggest trying include:
- English Muffin – Crab Cake – Poached Eggs – Hollandaise (Inspired by from Katy’s Place, one my favorite breakfasts spots in Carmel, CA)
- Potato Pancakes – Caramelized Onions – Poached Eggs – Hollandaise (Inspired by from one my favorite German restaurants in NYC)
- English Muffin – Warm Spinach mixed with Feta Cheese – Poached Eggs – Hollandaise (Inspired by from my favorite NYC diner)
Hungry for more? Check out more recipes.