The Saturday morning special. Waking up, exercising, and enjoying a family brunch makes for a hugely satisfying weekend. And there’s no better Saturday morning treat than the brunch classic Eggs Benedict. Taking the time to create this twist on the standard Eggs Benedict recipe is well worth the investment. Your family and friends will love it—Salmon, Arugula, and Shiso Green Eggs Benedict is a proven winner!
-8 English Muffins
-6 ounces of smoked salmon
-Finely chopped Arugula
-Shiso Green leaves
- Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
- Lightly toast the English muffins. Then place them on the baking sheet.
- Poach the eggs. The easiest way to poach eggs is to fill a small pot or shallow pan with about 4 inches of water. Heat over medium heat until simmering. Crack an egg into the water, and poach for about 3 minutes or until the egg whites are set. Using a slotted spoon, remove the eggs from the water and drain on a paper towel lined plate.
- Place a Shiso leaf on each muffin, then a tablespoon of smoked salmon. Complete by topping with a poached egg, hollandaise sauce, and sliced arugula.
- 2 sticks unsalted butter
- 3 egg yolks
- Cayenne pepper
- Juice of one lemon
- Melt the butter over low heat and set aside to cool.
- Put the egg yolks into a metal bowl and whisk until fully beaten. Place the bowl so it fits over a small pot filled with about 1-2 inches of water.
- Turn the burner to medium, and whisk until the water is slightly simmering and the eggs are lightened in color and doubled in volume.
- Lower the heat. Then, while still whisking the yolks, add a few drops of the melted butter.
- Once incorporated, continue adding the butter in a very slow stream while constantly whisking.
- Whisk vigorously until smooth. Add a dash of salt and the cayenne pepper. Whisk in 2 teaspoons of lemon juice. Remove from the heat and pour over your eggs.