Fiery Nordic Sunrise Benedict
A luxurious twist on the classic, featuring thick-cut, cold-smoked Atlantic salmon and charred, buttery avocado slices nestled atop a toasted artisanal sourdough muffin. The poached organic eggs are finished with a double-pour of our signature chipotle-infused hollandaise sauce, providing a silky, velvety heat that melts into the yolk. Garnished with quick-pickled red shallots and delicate micro-cilantro for a bright, acidic counterpoint.
Recipe
Cook Time: 45 minutes
Servings: 2 servings
Ingredients
- •2 large artisanal sourdough English muffins, split
- •8 oz thick-cut cold-smoked Atlantic salmon
- •2 ripe Haas avocados, sliced into wedges
- •4 large organic pasture-raised eggs
- •1 tbsp distilled white vinegar
- •3 large organic egg yolks
- •1 cup unsalted butter, clarified and kept warm
- •2 tsp chipotle peppers in adobo sauce, finely minced
- •1 tbsp fresh lemon juice
- •2 red shallots, thinly sliced into rings
- •1/4 cup apple cider vinegar
- •1 tsp granulated sugar
- •1/2 cup fresh micro-cilantro
- •Kosher salt and white pepper to taste
Instructions
- 1Prepare the pickled shallots by whisking apple cider vinegar, sugar, and a pinch of salt in a small bowl. Add the shallot rings and let them macerate for 15-20 minutes until vibrant pink.
- 2For the chipotle hollandaise, create a bain-marie by placing a heatproof bowl over a pot of simmering water. Whisk the 3 egg yolks and lemon juice until the mixture thickens and doubles in volume.
- 3Slowly emulsify the warm clarified butter into the egg yolks by drizzling it in a thin, steady stream while whisking constantly. Once thick and velvety, fold in the minced chipotle peppers. Season with salt and white pepper, then keep warm.
- 4Heat a cast-iron skillet over medium-high heat. Lightly coat with butter and sear the avocado slices for about 1 minute per side until charred edges appear. Remove and set aside.
- 5Toast the sourdough muffin halves in the same skillet until the crumb is golden-brown and the edges are crisp.
- 6Bring a shallow pot of water to a bare simmer and add the distilled white vinegar. Use a spoon to create a gentle whirlpool and crack the organic eggs into the center one at a time. Poach for exactly 3 minutes, then transfer to paper towels to drain.
- 7To assemble, place two toasted sourdough halves on each plate. Layer generously with thick-cut cold-smoked salmon followed by the charred avocado wedges.
- 8Place a poached egg atop each avocado stack. Execute a double-pour of the chipotle hollandaise, ensuring a heavy, luxurious coating that cascades down the sides.
- 9Garnish the dish with a cluster of drained pickled shallots and a scattering of micro-cilantro for a bright, acidic finish.
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