Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood           Smoked Salmon Eggs Benedict
Back to Recipes Listing           Episode: 214           Episode Name: Hats Off to Hollandaise           Download Recipe Card

Ingredients:

(Yields: serves 4)

•   6 eggs
•   3 teaspoons fresh parsley, chopped
•   3 teaspoons fresh thyme, chopped
•   ½ teaspoon salt
•   ¼ teaspoon pepper
•   2 large round tomatos
•   2 tablespoons olive oil
•   3 tablespoons white wine vinegar
•   4 slices focaccia bread
•   24 cooked asparagus tips, very thin
•   1 cup hollandaise sauce (see Recipe in show #214)
•   16 small slices smoked salmon
•   2 tablespoons chives, chopped

Directions:

While this recipe takes eggs benedict to a whole new level by replacing bacon with salmon and muffins with foccacia, they're still smothered with the same velvety, luxurious hollandaise sauce that turns any brunch into a fine dining experience.1. Whisk together 2 eggs, parsley, thyme, salt and pepper with a fork until well combined.

Cut four slices from the center of the tomatos, each approximately 1/3-inch thick. Coat them on both sides in egg mixture.

Heat olive oil over medium heat in a skillet and place tomato slices into hot oil. Pan fry about 30 seconds to 1 minute on each side, or until batter cooks to a very light brown color. Set tomatoes aside.

Bring a medium saucepan of water to low simmer and add vinegar. Crack 4 large eggs into small ramekins or containers and lower the cracked eggs gently into the simmering water. Cook eggs 3 ½ to 4 minutes, rotating very gently with a spoon so that the whites coat the eggs.

When eggs are finished, remove from water very gently with a slotted spoon and set aside on a plate.

To assemble, lay a piece of focaccia on your serving plate. Place 6 asparagus tips on half the focaccia with the tips pointing outward in a half circle. Place a tomato slice on top of the asparagus, then a poached egg. Pour about ¼ cup of hollandaise sauce over the egg and focaccia. Place 4 slices of smoked salmon on the other side of the bread and sprinkle chives over the entire dish.