Every now and then you have some friends over pour up a few drinks, turn on some music, catch on with what’s new in each others lives and it’s all normally done over food. Well the next time you and your friends decide together for brunch make sure this recipe is on your menu.
Lox Benedicts
Lox Benedict- Sometimes I actually have time in my schedule to attend a Sunday brunch in New Orleans and I’m always conscience of watching my calories because I’m definitely going to drink some. Attached is my version of salmon benedict.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- Biscuits:
- 2 ¼ cup flour plus ½ cup-1 cup for rolling
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 stick unsalted butter cold
- 1 cup buttermilk
- Chef’s Hollandaise:
- 3 egg yolks
- 3 tablespoons warm water
- ¼ teaspoon cayenne
- 1 teaspoon worcestershire
- 2 teaspoon lemon juice
- 1 tablespoon caper juice
- pinch salt
- 2 sticks unsalted butter clarified or melted
- 2 tablespoons capers
- Lox:
- 8 eggs
- ¼ cup white vinegar
- 4 oz. smoked salmon
- 2 tablespoons chives
Instructions
-
In a large bowl add flour, baking powder, baking soda, salt and sugar stir together with hand. Slice butter into flour and with hands blend until coarse. Make a hole in middle then add buttermilk. Mix until a ball of dough is formed, pour on floured work surface and knead 5 times and roll out to 1/4 inch. Cut with floured biscuit cutter. Add to baking sheet and pop in oven for 15 minutes or until golden brown.
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To make hollandaise, place all ingredients in blender except butter and capers. Cover and blitz on high for 5 seconds. Melt butter, cut blender on low and add butter in a slow steady stream. Strain if lumpy, transfer to a metal bowl, stir in capers and keep warm over a pot of warm water. Sauce should be thick not runny.
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To poach eggs, fill a 5 qt. pot 2/3 of the way with water, add vinegar and bring to a simmer (small bubbles on bottom of pot). Crack 2 eggs into individual containers, stir water and pour 1 egg in at a time. Cook for about 2-3 minutes, remove with a slotted spoon and dry on a piece of paper towel. Repeat until all eggs are poached. I would recommend doing only 3 eggs at a time.
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To assemble, cut biscuits in half and place 2 slices of lox, 1 egg, 2 tablespoons of hollandaise and a garnish of chives on each biscuit half.
Recipe Notes
Preheat oven to 425 F Notes: Feel free to add any protein, vegetable or even use a different base like an English muffin, waffle or toast and have fun making your own version of a benedict.
