Monday, June 20, 2011

Does this Hollandaise-less Smoked Salmon Eggs Benedict Make Me a Traitor?

I'm probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know I've done a few, but generally I believe one should make something in its full fat glory, or not at all. I hate to break it to you, but shredded, steamed chicken with fat-free yogurt on quinoa chips isn’t really "nachos."

This hollandaise-less smoked salmon eggs Benedict, however, has me on the other side of that argument. As promised, here is a video recipe for the plate you saw in the How to Poach Eggs demo. You'll have to take my word for it when I say that despite the absence of the traditional hollandaise sauce, it was really, really good.

As I explain in the clip, the dill butter spread, and the yolks from the poached eggs combine to form a fine substitute for the world's highest calorie sauce. I think this idea can be adapted to feature any number of compound butters and meat combinations, and I'd love to hear about any such breakfast experiments. I hope you give this a try soon. Enjoy!


Ingredients for the Dill Butter:
1/2 stick butter
2 tablespoons dill
1 teaspoon lemon zest
salt, fresh ground black pepper, and cayenne to taste

View the complete recipe

28 comments:

Fanatic Foodie said...

TOO exciting no combo beats food & adventure – sounds like you’d like our new show EXTREME CHEF on the Food Network, check it out!!! http://www.foodnetwork.com/extreme-chef/index.html

Anonymous said...

White bread. Bah. Don't be afraid of whole wheat Chef John.

Anonymous said...

To anonymous: I doubt that Chef John is afraid of whole wheat. This recipe is for white bread and it's his recipe so chill out. Use whole wheat if it floats your boat.

jackie

Anonymous said...

Could we call this Smoked Salmon Eggs Chef John? Then no one can think your a traitor. :-)
Looks absolutely fantastic!

Jackie (again)

Lizen said...

Can I use dried dill? Or fresh basil? Can't wait to try this.

Chef John said...

I'm not a big dry dill fan, but any herb you like could work in this

Livia said...

Oh, I'm sooo hungry now. Smoked salmon is my favorite.

Tarnation said...

I'm thinking there is enough fat here to keep you legit. :)

Anonymous said...

This is a great recipe that stands on its own; it is totally different from Eggs Benedict!

I saw a similar recipe a few weeks ago on another blog that used gravlax with a garnish of parsley. I asked if they had ever considered dill as the garnish, so I'm asking you if you ever considered gravlax for this recipe? It would tie in well as another variation.

I would not be afraid to top this with Hollandaise, either. Hollandaise is a health food.

Jim

dcivera said...

No you're not a traitor, you are an adventurer. I agree, those are still eggs Benedict, but a new version of it. It's nice to have the classics, but once in a while, let's reinvent the wheel! Why? Because life would be boring if we didn't!

So thank you Chef for making our taste buds excited! And remember, just like a Hollandaise, trolls can sense fear!

Razors Edge said...

cayenne is evil.

philogaia said...

Oh dear. Looks like Food Network has decided to infiltrate perfectly decent blog comments with their advertising. :P

Jim: I love your idea of gravlax. Chef John has done a recipe for gravlax that I've done a couple of times and found wonderful. Bet it would work here. http://foodwishes.blogspot.com/2007/03/smoked-salmon-gravlox-part-1-from.html.

Anonymous said...

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Rita said...

oh, man! if that is not one good looking salmon benedict, i don't know what! thank goodness there are tons of salmon here in germany. i'll be sure to stop by the fish market tomorrow.

Anonymous said...

Did you get a new kitchen?

Pam said...

Delicious-looking! And I appreciate your clever title.

Anonymous said...

Chef John.....How about a nice thin slice of smoked Canadian bacon instead of the smoked salmon?

Chef John said...

Nope, working in LA.

Chef John said...

Are you joking? That's how it's traditionally done! :-)

Asian Malaysian said...

Shouldnt there be some lemon juice in there somewhere for the acidity?

Chef John said...

I didn't, used the zest, but you certainly could!

Kfinnn said...

Eggs Benedict, Hollandaise included, is probably my all time favorite breakfast. I have to admit that for a moment there you had me worried and I was ready to string you up by the thumbs, as my father used to say. But you made a great case that all the flavors are still there. So I'll give this a try. Looks delicious!

Casino said...

This is a nice simple but delightful dish...

Kelli said...

I just made this and will be making it again.

I had never made poached eggs but I used a technique that I saw on a cooking show. After adding a little vinegar to the water i make a little vortex in the center by stirring it and gently dropping the egg into the center. Keeps the egg together. Used an ice bath and reheated once I had cooked them all.

We used some wild sockeye lox that they had at the farmers market today. Very flavorful. I thought that the lack of sauce really let the other ingredients shine through. I didn't miss the hollandaise one bit.

Thank you chef John! You're my culinary hero.

Anonymous said...

thank you for sharing! I love your blog :)

Anonymous said...

I just made this and I did a -terrible- job of it and it -still- tasted fantastic. <3

Rob Pitingolo said...

I've made this about half a dozen times now and have it nearly perfected. This is really an excellent recipe. BUT I will say that I find the America's Test Kitchen method of poaching eggs far superior (sorry, John). Everything about this recipe is extremely easy, but if you mess up the eggs you mess up the whole dish.

Jessie said...

This recipe won 5 stars from my 5 year old. I gave him just 1 egg and he had seconds. Very delicious!