Geoffrey Zakarian’s Smoked Salmon Eggs Benedict | The Kitchen | Food Network

Geoffrey Zakarian's Smoked Salmon Eggs Benedict | The Kitchen | Food Network

Geoffrey dresses up eggs Benedict with smoked salmon, caviar and an orange hollandaise sauce that will blow your mind!
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Smoked Salmon Eggs Benedict with Caviar and Sauce Maltaise
Level: Intermediate
Total: 1 hr 10 min (not including pickling time)
Active: 45 min
Yield: 4 servings


Juice and zest of 1 orange (about 1/4 cup juice)
5 black peppercorns
2 tablespoons plus 1 teaspoon white wine vinegar
4 large egg yolks plus 4 large whole eggs, cracked into a bowl
Kosher salt and freshly ground black pepper
1 1/2 cups clarified butter
4 English muffins, split and toasted
2 avocados, sliced
8 slices smoked salmon (about 1 ounce each)
Pickled Red Onions, recipe follows
1/2 cup fresh dill, picked
2 ounces American sturgeon caviar

Pickled Red Onions:
2 cups white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 tablespoon pickling spice
1 red onion, sliced 1/4-inch thick


For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.

In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.

Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.


Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.

Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.


Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.

Pickled Red Onions:
Yield: 1/2 cup
Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

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Geoffrey Zakarian’s Smoked Salmon Eggs Benedict | The Kitchen | Food Network

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