Comments on: Smoked Salmon Eggs Benedict

By: Danielle @Wholefully

Danielle @Wholefully — Mon, 15 Nov 2021 16:39:58 +0000

In reply to EmsK. Goodness, you're absolutely right, Emma! Thanks for pointing out that mistake! I've corrected it so there shouldn't be any more confusion.

By: EmsK

EmsK — Sat, 13 Nov 2021 15:29:15 +0000

Ugh. Salmon is not vegetarian. *Sigh*.

By: Tom O'Connor

Tom O'Connor — Fri, 07 Dec 2018 00:16:46 +0000

In reply to Cassie. I had an Uncle from West Virginia that had his morning breakfast of going to the henhouse, grabbing 3 fresh eggs, cracking them into a glass and downing them...every day.

By: Tom O'Connor

Tom O'Connor — Thu, 06 Dec 2018 23:44:32 +0000

Just to add to above comment. 2 of the ingredients recommended that I do not care for at all are the Hollandaise and dill. Also, the Lobster Bisque, along with the Lox, makes for an all seafood Eggs Benedict. I highly recommend for someone who loves your recipe to deviate just once. That’s all it will take and you’ll never use Hollandaise again. 🙂

By: Tom O'Connor

Tom O'Connor — Thu, 06 Dec 2018 23:34:31 +0000

Hello,
I’ve been making Smoked Salmon Eggs Benedict for years, and actually thought that I had invented it about 25-30 years ago. The one thing that I do different is instead of the Hollandaise sauce, I use a lobster bisque sauce. IMHO, much more tasty.

By: Sally Brewer

Sally Brewer — Thu, 29 Mar 2018 15:23:35 +0000

This looks amazing!! It’s on my must try list!

By: Cassie

Cassie — Sun, 18 Dec 2011 23:23:12 +0000

In reply to Kathy L.. I normally just "roll" it off the paper towel and onto the muffin. :) Good luck!

By: Kathy L.

Kathy L. — Sat, 17 Dec 2011 18:37:23 +0000

Just came across your recipe while looking for a smoked salmon benedict recipe to make on Christmas Day while my in-laws are here. This is definitely the one I will use. The Hollandaise sauce scared me, but you made it very easy to understand! I have a question though … how to you manage to get the poached eggs off the paper towels and onto the salmon without breaking the yolks? That part scares me a little bit …
Thanks for the great recipe!

By: Cassie

Cassie — Tue, 08 Feb 2011 11:50:44 +0000

In reply to lagne. Oooooooh! That sounds fabulous! Must try.

By: lagne

lagne — Tue, 08 Feb 2011 03:47:35 +0000

Beautiful post! I ran across your blog via Tastespotting and just had to comment. I’m actually in my very first semester of culinary school, and hollandaise is one of the first sauces we learned to make. It scared the crap outta me, too, because I had the same ideas about its difficulty that you did. 🙂 Your uses sound delicious. We’ve been playing around with it in class, and just wanted to pass on my favorite addition: Combine 1 tsp. minced shallot, 3 tbsp. each white wine vinegar and water, and 2 tbsp. white wine in a small pot or skillet, and reduce down to 1 tbsp. Strain this reduction into your yolks before whisking. The flavor is DIVINE. 🙂 Cheers!