Eggs Benedict is the quintessential brunch food. They're great to order on a Sunday monring in the Dining Room of the Ritz Carlton, but they can be a pain in the you-know-where to do a for a large party at home because off the poached eggs. However, poached eggs have an undeserved reputation for being difficult. In fact, for a group, poached eggs are perfect.
To make Smoke Salmon Benedicts, lay out toasted English muffins, top with a few slices of smoked salmon. Just before serving, you will place a poached egg on top, then drizzle (or drown, as preferred) with Hollandaise sauce. Instructions for poached eggs after the jump.
Perfectly Poached Eggs
Note: A large pot with low sides makes it easier to take the poached eggs out, and I think you can do as many as will fit into the pot at one time. And who cares about a slotted spoon?! Just use whatever you have to fish those slippery little suckers out of the water.
1. Bring a pot of water with about 3 inches of water to a simmer
2. Add 3 tbsp white vinegar - this apparently helps the eggs to “set”
3. Crack an egg into a little bowl, cup or a large ladle, then slip the egg into the simmering water.
4. You can herd the little egg white flyaways back together, but it’s not really going to do anything
5. After about 3 minutes, remove the egg and place on a plate to keep warm. For the rest, lather, rinse, repeat.