Smoked Salmon Eggs Benedict

The team at Skipper Otto loves making salmon salad sandwiches with our canned smoked salmon, and now our friend and chef Steve W has come up with another creative way to add it to brunch!

Starting with a traditional eggs Benedict style recipe, he has swapped out the bun for a grilled portobello mushroom, and instead of lox or ham, substituted with our delicious canned smoked salmon. And the hollandaise sauce couldn’t be easier and is made in the blender!

We think this would be the perfect brunch recipe for any special person in your life to wake up to!

Note: Steve loves to BBQ all year round, so you can grill the mushrooms in a very hot cast iron grill skillet on the stovetop if you prefer. Steve also suggests making the hollandaise sauce first, as well as grilling the mushrooms and cook the eggs last.

Ingredients

Eggs Benny:

• 1 can Skipper Otto Smoked Salmon eg: pink or sockeye
• 2 eggs
• 2 large portobello mushrooms, stump and gills removed
• 1/2 cup arugula
• 1 Tbsp oil or vegetable spray for mushrooms

Hollandaise Sauce:

• 1/2 cup butter
• 2 eggs, yolks only
• 1 Tbsp fresh lemon juice
• Pinch of salt, pepper, sugar, tabasco sauce and dry mustard
• Garnish – caviar or micro greens – optional

Directions

1. Preheat BBQ grill, or grill pan on stove to medium high heat.
2. Fill a medium saucepan with 2 or 3 inches of water and bring to a very gentle simmer. This is for the eggs.
3. Brush or spray both sides of the mushrooms and then grill the mushrooms for 3 or 4 minutes per side until they have softened and are warmed through.
4. Add all of the sauce ingredients to a blender, except for the butter.
5. In a small saucepan, melt the butter over medium high heat until boiling, being careful not to brown it.
6. With the blender running, slowly pour the melted butter into the blender until you have a nice thick sauce. Cover and keep warm
7. Crack the 2 eggs and put each egg into its own small dish. This will make it easier to pour into the water.
8. With a wooden spoon or similar, make a whirlpool in the simmering water then drop the eggs in to the center of the whirlpool, one at a time, and set your timer for 3 ½ minutes. This will cook the eggs to soft. If you prefer a firmer yolk cook them a little longer.

Plating:

While the eggs are cooking build your eggs Benedict by placing the mushroom, grill side up, then add the arugula and then the smoked salmon. Add the egg once it’s finished cooking and then ladle the sauce over everything. Garnish with whatever you have on hand (within photo: caviar and micro greens) or nothing at all. Enjoy!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram