# 214 Hats Off to Hollandaise

Smoked Salmon Eggs Benedict

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.
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

1. Whisk together 2 eggs, parsley, thyme, salt and pepper with a fork until well combined.
2. Cut four slices from the center of the tomatos, each approximately 1/3-inch thick. Coat them on both sides in egg mixture.
3. 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.
4. 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.
5. When eggs are finished, remove from water very gently with a slotted spoon and set aside on a plate.
6. 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.

download | print this page

Copyright © 2009 Hubert Keller. All rights reserved.