Eggs Benedict with Gravlax and Creamy Hollandaise
- 1 tablespoon distilled white vinegar
- 1 1/4 teaspoons kosher salt, divided
- 12 extra-large eggs
- 12 1/4-inch-thick slices beefsteak tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
- 6 English muffins, split and toasted
- 12 ounces thinly sliced smoked salmon
- Creamy Hollandaise Sauce (page 295), warm
- Fresh dill sprigs or basil sprigs, for garnish
Fill a large baking dish with cold water. Pour enough water into a large deep skillet to reach a depth of 2 inches. Add the vinegar and 3/4 teaspoon of salt to the water in the skillet and bring to a simmer. Reduce the heat to medium-low so that the water just barely simmers. Crack 1 egg into a small bowl or cup and then gently slide the egg into the simmering water. Repeat with 5 more eggs, spacing them apart in the simmering water. Cook until the whites are set but the yolks are still creamy, about 3 minutes. Using a slotted spoon, remove the poached eggs from the simmering water and carefully place them in the baking dish of cold water. Repeat to cook the remaining 6 eggs.
Do-Ahead Tip: The poached eggs can be refrigerated for up to 1 day. Keep them submerged in cold water in the baking dish. Cover with plastic wrap and store.
Position the rack 3 to 4 inches from the broiler heat source then preheat the broiler. Gently toss the tomatoes slices, olive oil, remaining 1/2 teaspoon of salt, and black pepper in a medium bowl to coat the tomatoes well. Place the tomato slices in a single layer on a rimmed baking sheet. Broil until the tomatoes soften slightly, about 2 minutes. Sprinkle the basil over the tomatoes.
Meanwhile, rewarm the eggs by placing them in the same skillet of simmering water just until hot, about 30 seconds. Using a slotted spoon, gently remove the eggs from the simmering water and set them on a paper towel to absorb the excess water.
Top each toasted English muffin with 1 ounce of smoked salmon, then top each with a tomato slice. Top with the poached eggs, and spoon the warm hollandaise sauce over the eggs. Garnish with fresh dill sprigs or basil sprigs and serve immediately.
Zov’s Kitchen Note: Instead of Gravlax try it with Canadian bacon or regular bacon or spinach.