4 teaspoons lemon juice
4 teaspoons white wine vinegar
6 egg yolks
18 tablespoons unsalted butter, diced
4 tablespoons white wine vinegar
4 English muffins
16 slices wild Alaskan smoked salmon
Chopped chives or cayenne pepper
Place lemon juice, vinegar, and egg yolks in a small bowl and whisk until light and frothy.
Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter,
whisking constantly until thick—if the sauce looks as if it might be separating, remove from heat and whisk
for a few minutes. Season with salt and pepper and keep warm.
To poach the eggs, bring a large, low pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 minutes, then
remove with a slotted spoon.
To assemble the eggs Benedict, lightly toast and butter the muffins, then put a couple of slices of salmon on each half.
each with an egg, spoon over some Hollandaise and garnish with chopped chives or a light sprinkle of cayenne pepper.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.