Smoked Salmon Benedict
- Shallot-Thyme Hollandaise
- 1 tablespoon white vinegar
- 8 large eggs
- 1 tablespoon minced shallots
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1 (6-ounce) package baby spinach leaves, cleaned and dried
- 1 teaspoon fresh lemon juice
- 4 large slices hearty bread or English muffins, toasted
- 4 ounces cold- or hot-smoked salmon
- Prepare Shallot-Thyme Hollandaise, set aside, and keep warm.
- Bring about 3 inches of water to a simmer in a wide pan with 1 tablespoon white vinegar. Crack eggs into small dishes. Slide each egg into the simmering water. Cook until the whites are set and the yolks are cooked to desired degree of doneness. Remove eggs with a slotted spoon, and transfer to a plate; cover and keep warm.
- Sauté shallots in olive oil over medium-high heat 1 minute. Stir in lemon rind, salt, and white pepper. Add spinach, and sauté 1 minute, just until wilted. Stir in lemon juice.
- Place toasted bread on serving plates, and top with spinach mixture and salmon. Place eggs over salmon, and drizzle with hollandaise.
- The case for wine: Aside from his duties as CEO and president of Carnival Cruise Lines, Bob Dickinson pursues his passion for wine. Evidence? His wine cellar contains more than 22,000 bottles, making it one of the country's largest private collections. As founder of the Presidential Wine Club, Bob insists that good wine be fun and accessible. Bob's recommendation: Dry Spanish Cava (sparkling wine).
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