Eggs Benedict with Smoked Salmon and Dill Hollandaise - Woolverton Inn - Stockton, New Jersey Bed and Breakfast Inn

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USA : New Jersey : Stockton : Woolverton Inn


Eggs Benedict with Smoked Salmon and Dill Hollandaise [rate this recipe]
Ingredients: Dill Hollandaise Sauce 2 sticks unsalted butter, melted 1 bunch fresh dill, chopped (reserve 6 sprigs) 3 large egg yolks 2 Tbs. water 1 tsp. Tabasco sauce fresh lemon juice ¼ cup white vinegar 12 large eggs 6 English Muffins, cut in half, toasted ½ pound smoked salmon 2 ounces capers (optional)
Directions: To make dill hollandaise: Use a pan half filled with water and a large heatproof bowl to create a double boiler. Place egg yolks and 2 Tbs. water in bowl; make sure water in pan does not touch bottom of bowl. Bring water to a gentle simmer over medium-low heat. Season eggs with salt and pepper; whisk constantly until mixture starts to thicken, about 5 minutes. (Be careful not to scramble the eggs!) Remove bowl from pan, resting it on a wet towel formed into a ring to secure it into place. Whisk warm, melted butter into the eggs a little at a time, making sure each addition is completely incorporated before adding more. Finally, add Tabasco, a few drops of lemon juice and the chopped dill. Adjust seasoning with salt and pepper and keep warm on or near the stove while poaching the eggs. To poach the eggs: Fill a large, shallow pan with water to the depth of two inches. Bring to a simmer and add vinegar. Working with 6 eggs, crack the eggs one at a time and gently slide them into the water. Do not allow the water to boil. Once the whites have set and the yokes are glazed but still soft, about 4 minutes, use a slotted spoon to remove each egg to a large plate. Repeat with remaining 6 eggs. To plate: Blot eggs with paper towel to remove excess water. Place 2 English Muffin halves, cut side up, on each plate. Cover generously with smoked salmon. Place a warm poached egg on each croissant half and nap with the dill hollandaise sauce to cover. Garnish each egg with capers, if using, and a spring of dill. This recipe was adapted from Smoked Salmon by Max Hansen.

Accommodations

Rate: $130-$425

Cottages: 5

Rooms: 6

Suites: 2

Handicap Accessible (limited)

Children Not Appropriate

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