Make fluffy, luxuriously soft scrambled eggs spiced with Dijon mustard and cayenne pepper by following this guided recipe from Multo® by CookingPal®. Laced with smoked salmon, this dish makes a fancy brunch entreé or nice meal to impress guests. You can make the sauce, cook the scrambled eggs, and steam the English muffins all in one bowl thanks to the multi-functionality of Multo!
How to make smoked salmon scrambled eggs benedict with Multo™ by CookingPal®?
1. Make Hollandaise sauce.
Add sauce ingredients to the bowl and simmer into a thick Hollandaise sauce. With the convenient design of Multo™, you can easily pour the butter through the lid during the cooking process.
2. Cook the poached eggs.
Crack eggs into the bowl, place the simmering basket and add the eggs, cook until light and fluffy. Thanks to the heating elements located at the bottom of the bowl, Multo™ by CookingPal® can boil the contents easily.
3. Build the English muffin and enjoy!
Layer scrambled eggs onto the English muffin halves and top with Hollandaise sauce and enjoy your benedict!
Cooking tips and tricks
When adding butter, make sure to do so slowly. Adding it too fast could result in a thicker Hollandaise sauce, whereas a slow pour into the mixture will ensure a proper and complete mixing of ingredients.
If reheating Hollandaise sauce, do so over low heat and whisk in a splash of water to thin it out to pouring consistency.
What are the variations of smoked Salmon egg royal?
For a spicier flavor, sprinkle paprika on top of the finished product. It will give a sweet spiciness to the dish.
Garnish your eggs benedict with fresh chives, chopped parsley, or dill. Each herb has a distinct flavor but pairs nicely with the smoked salmon eggs, so choose your garnish based on personal preference.
Required accessories
Butterfly Whisk Simmering Basket
The final verdict on the smoked Salmon egg royal - how does it taste?
A breakfast or brunch recipe perfect for a special occasion, this smoked salmon egg royal looks and tastes delightful. It’s:
Spiced
Buttery
Smokey
Loose
& Delicate!
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A luxurious breakfast of soft poached eggs layered with delicate smoked salmon draped in velvety hollandaise sauce.
Ingredients
5.5 OZ / 150 G unsalted butter
3 EA egg yolks
0.5 EA lemon (juice)
1 TSP Dijon mustard
3 TSP salt
0.25 TSP cayenne pepper
4 EA English muffins
4 OZ / 120 G smoked Salmon
4 EA eggs
70.5 OZ / 2L hot water
3 TBSP white vinegar
Directions
Add butter to mixing bowl and melt butter for 3 minutes / 212°F|100°C / speed 1. Transfer butter to a separate bowl and set aside.
Insert the butterfly whisk. Add egg yolks, lemon juice, Dijon mustard, 1/2 teaspoon salt and cayenne pepper to mixing bowl. Mix for 30 seconds / 195°F|90°C / speed 3.
Remove the measuring cup and mix for 1 minute / 195°F|90°C / speed 3. While cooking add the reserved melted butter in a thin stream.
Transfer to a bowl and keep warm.
Clean the mixing bowl.
Add the hot water, salt and vinegar to the mixing bowl. Preheat the water using the steaming mode for 1 second.
With the simmering basket in place carefully crack in the 4 eggs and cook for 5 minutes / 195°F|90°C / speed 3.
TIP: Cooking time may vary, depending on the size of the egg.
Spin the basket a couple of times to release the eggs whilst still in the water. Carefully remove the eggs with a slotted spoon.
Toast the English muffins and place two halves on each plate. Top each muffin half with smoked salmon, an egg and hollandaise sauce.
