Smoked Salmon Eggs Benedict and Homemade Hollandaise Sauce

Mmm, Smoked Salmon Eggs Benedict. Perfect Balance of Sweet Hollendaise sauce, eggs and salty smoked salmon.

Hollandaise Ingredients

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt

Mix the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

1 package of Nova Smoked Salmon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay pieces of salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings


Hot Toddies

Toddies are my favorite during winter and a miracle when you are sick or need to warm up. The bigger the better!

  • 1 1/2 shot of Bourbon, Whiskey or Brandy
  • Hot Tea, your preference. My faves are regular, lemon, orange or strawberry. 
  • Lemon Wedge Squeezed 1-2 pieces
  • Honey, I’m using Orange Blossom right now.

Add booze then honey, mix then add tea and top with lemon. Stir.

Veggie Brown Rice Enchiladas

I actually made this on the fly and was delicious and vegetarian. Another Beks invention based on what we had on hand. I used leftover brown rice made the night before. You usually use enchilada sauce, but this was made on the fly with a can of Mexican style tomato sauce. The flavor was there!

This recipe has a couple steps, so I’ll break it down for you.

The Rice
1/4 cup Onion
3 tsp garlic
2 tsp oil
1/2 cup chopped tomatoes
2 jalapenos or bell peppers or both, de-seeded and diced
1 small can of tomato sauce, Mexican style (like El Pato).
3 cups of cooked brown rice
1/2 cup of cheese (I used cotija, but you can use anything) & more cheese for the top

Fry onion and garlic in a large pan, cook up a couple minutes and add tomatoes, jalapeno and bell pepper. Let cook up a bit and add in 1/2 of tomato sauce (save the rest for the top), once those are good, add in the brown rice and mix thoroughly. Cook for about 15 minutes, until it’s a little crispy and a little moist (not soupy). Add in cheese and allow to melt through. Remove rice from pan.

In the same pan, with the same stuff still on it. I cook the tortillas (while it is still greased). I cook about 8-10 depending on the amount of rice I have and the container size. Use a non-stick pan or glass pyrex.


Grease your pyrex container. Take the tortilla and fill with rice. Roll and place enchiladas flap side down, so they don’t unroll. As they are placed in, you can coat the outside in a little of the leftover sauce. Finally after they are all placed in, pout the remaining sauce on top. Top with grated cheese and bake in the oven at 350 degrees for 20 minutes or until melted and cooked.

A finished pan of enchiladas will be solid and look like a saucy cheesy mess, but it’s so damn good no one will care.