Petrossian Smoked Salmon Eggs Benedict

For an indulgent breakfast on a special morning, try this luscious recipe from Petrossian.

PETROSSIAN SMOKED SALMON EGGS BENEDICT

Hollandaise Sauce:

2 tbsp white-wine vinegar

3 tbsp cold water

1/4 tsp salt

White pepper to taste

3 large egg yolks

2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened

2 tbsp fresh lemon juice

3/4 tsp cayenne

 

Poached Eggs:

12 large eggs

3 tbsp white-wine vinegar

6  3/4-inch-thick slices of our pain de mie, lightly toasted, each slice cut in half on diagonal

8.8 ounces of Petrossian Classic smoked salmon sliced into strips

 

Garnish:

50 g of Classic Transmontanus Caviar

Fresh chives sprigs (optional)

 

INSTRUCTIONS

Sauce:

1. Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.

2. Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.

3. Remove from heat and whisk in lemon juice, cayenne, and salt to taste. Can be made one day ahead if kept covered in refrigerator—make sure it is not in a metal bowl.

Cooks’ note: The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

Eggs:

1. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)

2. Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer.

3. Warm the sauce in a double boiler if needed.

4. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds.

Presentation:

1. Using slotted spoon, transfer 1 poached egg to each toast triangle.

2. Spoon sauce over eggs.

3. Top with a generous dollop of caviar

4. Garnish with chives, if desired.