Eggs Benjamin
Sunday Morning Appetizing Spread (New York)
When the booming brunch culture of 1930s New York collided with Kosher dietary laws, some unnamed genius at a deli counter swapped the forbidden ham for cold-smoked salmon and the lifeless English muffin for a slab of leftover challah. The result is Eggs Benjamin—the undisputed king of the appetizing spread. This isn't just breakfast; it's a profound cultural adaptation. We are ditching the punishing double-boiler for a foolproof blender hollandaise, leaving you with a silky, lemon-spiked emulsion that cascades over runny yolks and buttery, toasted bread. Simple, bulletproof, and exactly how it tastes in a crowded Manhattan diner.
Before you start
Crack the eggs into individual ramekins.
Doing this before you start cooking makes tipping them into the simmering water much easier and prevents broken yolks.
Ingredients
- challah bread2 thick slice
- unsalted butter1 tbsp
- cold-smoked salmon4 oz
- eggs2 large
- white vinegar1 tbsp
- fresh dill or chives1 tbsp
- egg yolks2 large
- lemon juice1 tbsp
- Dijon mustard1/2 tsp
- unsalted butter1/2 cup
- kosher salt and cayenne pepper1 pinch
- whipped cream cheese2 tbsp
Method
- 01
Blend the hollandaise base.
Toss the egg yolks, lemon juice, Dijon mustard, salt, and cayenne into a blender and pulse for a few seconds to combine.
- 02
Stream in the bubbling hot butter.
With the blender running on medium, slowly pour in the hot, melted butter in a steady thread. The heat cooks the yolks slightly, instantly forming a luxurious, warm emulsion. Leave it in the blender to keep warm.
- 03
Pan-toast the challah.
Melt a tablespoon of butter in a large skillet over medium heat. Toast the thick challah slices until deeply golden brown and crisp on both sides, about 2 minutes per side. Move them to your serving plates.
- 04
Poach the eggs in a gentle vortex.
Bring a saucepan of water with the vinegar to a gentle simmer. Stir the water to create a gentle whirlpool, then carefully tip each cracked egg into the center. Poach for exactly 3 to 4 minutes so the whites set but the yolks remain runny. Remove with a slotted spoon and dab dry on a paper towel.
- 05
Assemble the masterpiece.
Layer ribbons of cold-smoked salmon generously over the toasted challah. Top with the poached eggs, then spoon the warm hollandaise over the top so it cascades down the sides. Garnish with chopped dill or chives and serve immediately.
Notes
Never cook the salmon.
The residual heat from the toasted bread, poached egg, and warm hollandaise is exactly enough to bring the smoked salmon to the perfect eating temperature without destroying its delicate, buttery texture.
Deploy a strategic schmear.
If you crave the tangy bite of a classic bagel shop, spread a very thin layer of whipped cream cheese on the warm challah right before adding the salmon.
Swap challah for latkes.
If you happen to have leftover potato pancakes in the fridge, crisp them up in a skillet and use them as your base for an incredible savory crunch.