Oooohhh… I love eggs benedict.
The runny yolk and the creamy lemony hollandaise…
This version is loaded with omega-3’s and gluten-free!
Plus there’s a foolproof recipe for perfect hollandaise that you can make in a blender.
I went a little Southwestern with the flavors.
The jalapeño is optional, but it really isn’t that spicy since I didn’t use the seeds and I cooked it. Chiles are spicier when they are raw.
Chop up the peppers and onions pretty finely and add them to a pan to sauté until they have softened. Then set them aside to cool.
For additional flavor, I used the following ingredient-ses. Remember when Teresa from Real Housewives of New Jersey said ingredient-ses?
Here’s a video of the moment in all it’s glory (and also the way she pronounces “cumin”; cringe).
Skip to the 1:00 mark for a quick giggle.
Back to my ingredient-ses:
You also need some grated cheese, I used pecorino. As well as some chopped herbs, I used cilantro. And a lime too.
Ok, so to make the salmon cake mixture, crack an egg into a bowl:
Whisk the egg and add all the ingredient-ses above, as well as the salmon, mayo and the peppers and onions you sautéed.
Whisk everything until it’s combined, then add as much cornmeal as you need until the mixture holds its shape when formed into a ball.
Chill the mixture for an hour.
Once chilled, form into patties, coat with cornmeal and sauté.
Once the salmon cakes are cooked through, set them aside.
Now, let’s make the hollandaise.
Start by separating an egg, you just need the yolk. To the yolk, add a teaspoon of lemon juice.
Chop up a teaspoon of capers and add them to the yolk as well.
Add a pinch of cayenne too, if you like.
Now toss everything into a blender and get it running. While it’s running, stream in half a stick of melted butter until the hollandaise is emulsified.
Set the hollandaise aside, we’re almost done!
All we need to do is poach the egg, it’s really not that hard.
Just create a whirlpool in a pot of simmering water, drop in an egg that you cracked into a small bowl and let the water do the work. (You can also add a few drops of vinegar, it helps the egg whites coagulate.)
The egg is done once the whites are cooked.
And now, for the moment you’ve all been waiting for…
Pop. The. Yolk.
After taking the last picture, I ate the whole thing standing up on the patio.
Make this the next time you want to impress someone.