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Jamaica Inn's Smoked Salmon Eggs Benedict Recipe June 28, 2016

Originally from Essential Detail

Jamaica Inn asked Executive Sous Chef Derrick to give a recipe from one of the most popular and delicious breakfasts, Smoked Salmon Eggs Benedict!

Many guests love this dish at Jamaica Inn as it is a twist on the classic Eggs Benedict with the addition of the smoked salmon, but the Hollandaise sauce is served on the side, so you control how much sauce if any you want to add – this is a brilliant way to serve up this lovely and classic breakfast dish! Chef also highlighted that the brioche is home-made each day at the hotel.

Recipe for A Classic Smoked Salmon Eggs Benedict (serves one)

Two Poached Eggs

Slices of Smoked Salmon (you can also use Smoked Marlin!)

Home-Made Jamaica Inn Brioche (you can use a Classic English Muffin for same effect)

Hollandaise Sauce or A Subtle Herb Sour Cream Sauce (which is what Chef uses for this dish.)

– To Poach an egg perfectly, bring a large pot of water to the point that the water is simmering, not boiling.

– Add 1/4 cup of White Vinegar

– Crack each egg gently into the water, or one egg at a time, for three minutes – then transfer to a dish with a paper towel until ready to assemble.

– Chef also served this dish with a wonderful herb sour cream sauce – simply made. Use fresh chopped herbs that you have on hand and sauté in pan for a few minutes with olive oil. Add slowly a half a cup of heavy cream to the herb mixture as well as salt and pepper. Cook on low heat until the mixture reduces, this is enough for one serving.

Assemble starting with two pieces of Brioche or toasted English Muffins – smoked salmon – poached eggs and sauce drizzled over or on side, can also add a few capers, chopped chives or onions! Enjoy!

If you would like to hear more about this beautiful hotel or to book a holiday, please contact us on 020 7751 0660. 

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