Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at splendidtable.com. Note: I have made this using parsley for the sorrel and it was lovely.
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Units: US | Metric
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped (about 3 tablespoons)
- 8 ounces sorrel, stems removed, leaves coarsely chopped (or parsley)
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- fresh ground pepper
- 1 tablespoon white wine vinegar
- 8 whole crumpets or 4 English muffins, split
- 8 large eggs or 8 large extra-large eggs
- 8 slices cold- smoked salmon or 8 slices nova lox, about 4 x 2 inches, at room temperature
- 1Sauce: Melt the butter in a medium (10-inch) skillet over medium heat.
- 2Add the shallot and cook until it is softened but not browned, less than 1 minute.
- 3Add half the sorrel, stir until it is wilted, then add the rest of the sorrel and continue to cook until it is melted into a purée, 2 to 3 minutes.
- 4Stir in the cream and salt.
- 5Taste and season generously with pepper, and additional salt if needed.
- 6Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.
- 7Toast the crumpets or muffins and keep them warm in a very low oven.
- 8Crack 1 egg into a saucer and gently slide it into the simmering water. Repeat with the remaining eggs. Adjust the heat so that the water stays just below a simmer. You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top. Cook until the whites are firm but the yolks are still soft, about 4 minutes. (The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day. When ready to serve, reheat in a pan of simmering water for 1 minute.).
- 9Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates.
- 10Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture. Place an egg on each crumpet or muffin.
- 11Arrange a slice of smoked salmon on each egg.
- 12Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces.
- 13Sprinkle with chives and serve right away.
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Nutritional Facts for Smoked Salmon Benedict
Serving Size: 1 (125 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 251.9
- Calories from Fat 190
- Total Fat 21.2 g
- Saturated Fat 10.1 g
- Cholesterol 458.6 mg
- Sodium 292.2 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.0 g
- Sugars 0.7 g
- Protein 13.0 g
The following items or measurements are not included:
white wine vinegar