Recipe courtesy of Southmoreland on the Plaza
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Eggs Benedict Grill
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds salmon fillet
  • 1 cup melted butter
  • 1 lemon, zested
  • 4 tablespoons plus 1 teaspoon lemon juice
  • Kosher salt and freshly ground black pepper
  • 8 ounces cream cheese, softened
  • 3 tablespoons chopped fresh tarragon leaves
  • 6 eggs
  • 2 tablespoons heavy cream
  • 3 dashes hot pepper sauce (recommended: Tabasco)
  • 3 bagels, sliced
  • Hollandaise sauce, recipe follows
  • 2 tablespoons chopped fresh chives, for garnish
  • 2 tablespoons chopped fresh Italian parsley leaves, for garnish
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon golden sherry
  • Pinch cayenne pepper
  • 1/2 cup melted butter

Directions

Place the salmon in a large baking dish. Combine butter, 4 tablespoons lemon juice, and lemon zest and pour the mixture over the salmon. Season with salt and pepper and marinate for 1 to 2 hours.

Preheat an outdoor grill to medium-high heat.

Meanwhile, mix the cream cheese, tarragon, and 1 teaspoon lemon juice together and set aside. In another bowl, blend together eggs, heavy cream, hot pepper sauce, and salt and pepper, to taste, and set aside.

Preheat a nonstick skillet for the eggs by placing the pan on the grill. At the same time, place the salmon on the grill and cook until desired doneness, about 5 minutes per side.

Pour egg mixture into the pan and cook the eggs by continually moving cooked portions toward the center of the pan allowing the uncooked portion to flow to the sides, flipping when close to set.

Place bagels on the grill cut side down and toast. Remove and spread a portion of the cream cheese mixture on the toasted side of each bagel. Place the bagels on serving plates. Top with cooked egg, salmon, and hollandaise sauce. Garnish with chopped chives and parsley.

Hollandaise Sauce:

Place the egg yolks in a saucepan. Hold the pan over a stove flame approximately 3 to 4 inches above the burner and whisk until slightly thickened and bright yellow, about 2 to 3 minutes.

Pour the thickened yolk into a blender and add lemon juice, sherry, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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