Smoked Salmon Eggs Benedict Strata

One of my favourite dishes is Eggs Benedict.  It is not terribly difficult to make for a few people but this weekend I am having a 3 friends over for brunch and I think my husband and kids might expect to eat also. Not sure about how to orchestrate serving Eggs Benny for 7, so I thought I would give a recipe idea I saw Emily Richards from Canadian Living Cooks a try.

Basically Emily turned traditional Eggs Benedict into a strata which makes preparing 8 portions at once do-able. A strata is more or less a savoury bread pudding.  Strata is a great brunch dish because it is made ahead of time by layering ingredients in a casserole dish, and then pouring an egg mixture over top which absorbs into the bread as it sits.  The Strata is chilled overnight and then brought up to room temperature before baking.  You can make this recipe the night before and pop it in the oven before your guests arrive.

I've amped up Emily's recipe by swapping out the ham for smoked salmon, and the Swiss cheese for a lovely fig goat cheese.  I am also serving the strata with a Caper Hollandaise.

The Hollandaise recipe is a quick, lower-fat version than the Julia Child one I have made previously, and does not require you to stand over a stove for minutes on end whisking.  It also incorporates one of my other favourite things in life - capers.

Smoked Salmon Eggs Benedict Strata

8-10 English muffins

10 eggs

16 slices smoked salmon, half for inside muffin and half for rosettes to garnish
1 log goat cheese cut into 8-10 coins
1/4 cup thinly sliced red onion
2 tablespoons fresh dill, chopped
2 cups 1% or 2% milk
1 teaspoon Dijon mustard

1/4 tsp salt

1/4 tsp pepper

The night before:

Preheat oven to 400 degrees.  Split English muffins and toast lightly for approximately 5 minutes.  Allow to cool.

Spray the inside of a 13- x 9-inch glass baking dish well with cooking spray.  Place single layer of English muffin bottoms in pan.  You can fill in with half muffins if you like. Lay one slice of smoked salmon on base, then goat cheese coin, dill and red onions.  Place muffin lid on top and press down firmly.

In mixing bowl, separate 3 of the eggs, reserving 3 yolks for the hollandaise.  Whisk together egg whites, remaining eggs, milk, mustard, salt and pepper.  Pour liquid evenly over entire English muffin base.  PCover and refrigerate for minimum 2 hours to allow the liquid to absorb.  You can make this dish ahead to this point and keep for up to 12 hours.  If you can, flip the muffins half way through the fridge time.

When ready to cook….

Preheat oven to 375 degrees.   Bake in oven until puffed, golden and set enough that strata doesn't jiggle in centre when gently shaken, about 1 hour.  Allow to cool for 5 minutes before cutting.

While the Strata is cooking, make smoked salmon rosettes with remaining smoked salmon.  Cut the remaining salmon slices in half length-wise (about 3’ long x 1”deep) and form a rose by rolling each slice and pinching one of the ends.  Turn the tops of the smoked salmon back and out slightly to give the look of a flower.

To serve, plate each English muffin in the centre of a plate, top with Caper Hollandaise, 2 rosettes and and a further sprinkle of dill.

Here's Emily's original recipe for anyone interested:

Eggs Benedict Strata

Thanks for the lovely company and delightful conversation ladies!  And happy birthday and congratulations Brenda on the articling position!!!  Can't wait to have you downtown again.