Recipe courtesy of Southmoreland on the Plaza

Eggs Benedict Grill

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

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

  1. 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.
  2. Preheat an outdoor grill to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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.
  2. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.