Yuzu and Miso Smoked Salmon Benedict with Black Garlic Hollandaise
A sophisticated breakfast fusion that elevates the classic Eggs Benedict with Japanese-inspired citrus and umami notes. Flaky smoked salmon is perched atop toasted brioche, all bathed in a rich, complex black garlic hollandaise with a bright yuzu finish.
Prep Time
75 min
Difficulty
Hard
Servings
2
Calories
750 kcal
Instructions
- 1
Prepare the Black Garlic Hollandaise: In a food processor, combine the black garlic cloves, egg yolks, Dijon mustard, miso paste, a pinch of salt, and a pinch of black pepper. Process until smooth. Slowly drizzle in the melted butter while the processor is running, until the sauce emulsifies and thickens. Stir in the yuzu juice. Set aside and keep warm.
~15 min - 2
Toast the Brioche: Lightly toast the brioche slices until golden brown. You can do this in a toaster or under a broiler.
~5 min - 3
Poach the Eggs: Fill a large saucepan with about 3 inches of water. Add the white wine vinegar and bring to a gentle simmer (not a rolling boil). Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Cook for 3-4 minutes, or until the egg whites are set and the yolks are still runny.
~10 min - 4
Warm the Smoked Salmon: Lightly warm the smoked salmon slices. You can do this by placing them on a baking sheet lined with parchment paper in a low oven (around 150°F / 65°C) for about 5 minutes, or by gently warming them in a dry non-stick pan over low heat for a minute.
~5 min - 5
Assemble the Benedict: Place a slice of toasted brioche on each serving plate. Top with a portion of the warmed smoked salmon. Carefully place two poached eggs on top of the salmon. Generously spoon the black garlic hollandaise over the poached eggs. Garnish with freshly chopped chives.
~5 min - 6
Serve immediately.
Tips
- For perfectly poached eggs, ensure your water is simmering gently, not boiling vigorously. A teaspoon of vinegar helps the egg whites coagulate.
- If the hollandaise sauce breaks (separates), you can often fix it by whisking in a tablespoon of hot water or by starting with a fresh egg yolk in a clean bowl and slowly whisking the broken sauce into it.
Featured Collections
Popular Recipes
HalalYuzu-Glazed Salmon Bites with Crispy Shallots
These exquisite appetizer bites feature flaky salmon coated in a vibrant, tangy yuzu glaze, offering a delightful salty-sour-umami profile. They are perfectly complemented by the delicate crunch of fried shallots, creating a harmonious blend of textures and flavors.
HalalLychee & Ginger Glazed Sweet Potato Skewers
These vibrant skewers offer a delightful sweet and sour punch, perfect for a light appetizer. Sweet potatoes are roasted until tender and then tossed in a tangy lychee-ginger glaze, creating a unique flavor profile.
HalalSpicy Lychee & Duck Fat Empanadas with Savory Crumble
These empanadas offer a surprising twist with a sweet and spicy lychee and duck fat filling, encased in a crisp, savory pastry. A delicate sprinkle of toasted umami crumble adds a delightful textural contrast and depth of flavor.
HalalLychee & Duck Confit Spring Rolls with Hoisin Drizzle
Crispy spring rolls encase tender duck confit and sweet lychees, offering a delightful salty-sweet-umami flavor profile. A hint of fresh ginger and red onion adds aromatic depth, making these a perfect breakfast or appetizer.