Smoked Salmon Benedict
- 3 tablespoons minced shallots
- 2 teaspoons dry mustard
- 1 1/2 cups dry white wine
- 3/4 cup whipping cream
- 3 tablespoons 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 tablespoons 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.)
- Place 2 toast triangles on each of 6 plates.
- Top with salmon.
- 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 160F, about 4 minutes.
- Remove from heat.
- Add chopped dill and whisk 1 minute.
- 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.
shallots, mustard, white wine, whipping cream, white wine vinegar, eggs, egg bread, salmon, egg yolks, dill, dill
Taken from www.epicurious.com/recipes/food/views/smoked-salmon-benedict-107917 (may not work)