Eggs Benedict with Thin Sliced Ora King Salmon Belly Recipe - A Luxurious Brunch
Combining elegance, richness, and a burst of flavors, the Eggs Benedict with thin sliced Ora King Salmon Belly recipe is a luxurious twist on the classic brunch dish. Picture this: perfectly poached eggs with velvety yolks, nestled atop delicate slices of buttery Ora King salmon belly, all drizzled with a luscious hollandaise sauce. It's a symphony of textures and tastes that will elevate your brunch to new heights. Whether you're looking to impress guests or simply treat yourself, this recipe is the answer.
4 fresh eggs
4 slices of Ora King salmon belly
2 English muffins, split and toasted
2 tablespoons of white vinegar
For the hollandaise sauce:
3 egg yolks
1 tablespoon of lemon juice
1/2 cup of unsalted butter, melted
Salt and pepper to taste
Fill a large saucepan with water and bring it to a gentle simmer.
Add the white vinegar to the simmering water. The vinegar helps the eggs hold their shape during poaching.
In a separate bowl, whisk together the egg yolks and lemon juice for the hollandaise sauce.
Place the bowl over a saucepan of gently simmering water, creating a double boiler. Make sure the bottom of the bowl does not touch the water.
Slowly drizzle in the melted butter while continuously whisking the egg yolk mixture. Continue whisking until the sauce thickens and emulsifies.
Season the hollandaise sauce with salt and pepper to taste. Set it aside and keep it warm.
Crack one egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water using a spoon.
Slowly slide the egg into the center of the whirlpool. The swirling motion helps the egg white wrap around the yolk.
Repeat the process for the remaining eggs.
Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still soft and runny.
Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain any excess water.
Take the toasted English muffin halves and place a slice of Ora King salmon belly on each.
Gently place a poached egg on top of the salmon slice on each English muffin half.
Generously spoon the hollandaise sauce over the poached eggs.
Garnish with freshly chopped chives or dill, if desired.
1. Can I use regular salmon instead of Ora King salmon belly?
While the recipe will still be delicious with regular salmon, the rich and buttery flavor of Ora King salmon belly adds a luxurious touch to the dish. However, consider using Ora King salmon for the best flavor experience.
2. Can I make the hollandaise sauce in advance?
Hollandaise sauce is best served immediately after preparation. However, you can keep it warm in a double boiler or thermos for a short period of time. Avoid reheating the sauce as it can cause it to separate.
Indulge in the exquisite flavors and textures of the Eggs Benedict with thin sliced Ora King Salmon Belly recipe. This luxurious brunch delight combines the delicate richness of perfectly poached eggs, the buttery tenderness of Ora King salmon belly, and the velvety smoothness of hollandaise sauce. With its elegant presentation and unforgettable taste, this dish is sure to impress your guests or make your solo brunch moments feel truly special.
At Riviera Seafood Club, we draw inspiration from culinary masters like Nobu Matsuhisa to create unique and unforgettable dishes that celebrate the finest seafood. This Bluefin Tuna Sashimi Salad recipe pays homage to Nobu's renowned sashimi salad, infusing it with our own creative flair and the freshest ingredients available.
Growing up in Southern California as part of a family of fishmongers, the fusion of my Japanese heritage and my mother's Spanish roots created a rich tapestry of flavors in our household. While seafood was our specialty, Japanese wagyu held a special place in our hearts. Known for its marbling and unparalleled tenderness, Japanese Wagyu is a prized Japanese delicacy. The pairing of Japanese wagyu with ramen brought it to a whole new level.