Geoffrey dresses up eggs Benedict with smoked salmon, caviar and an orange hollandaise sauce that will blow your mind! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶http://foodtv.com/3pcLwN2Subscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Smoked Salmon Eggs Benedict with Caviar and Sauce MaltaiseRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: IntermediateTotal: 1 hr 10 min (not including pickling time)Active: 45 minYield: 4 servingsIngredientsJuice and zest of 1 orange (about 1/4 cup juice)5 black peppercorns 2 tablespoons plus 1 teaspoon white wine vinegar4 large egg yolks plus 4 large whole eggs, cracked into a bowl Kosher salt and freshly ground black pepper 1 1/2 cups clarified butter 4 English muffins, split and toasted 2 avocados, sliced 8 slices smoked salmon (about 1 ounce each) Pickled Red Onions, recipe follows1/2 cup fresh dill, picked 2 ounces American sturgeon caviar Pickled Red Onions:2 cups white wine vinegar1/2 cup sugar 1 tablespoon kosher salt 1 tablespoon pickling spice 1 red onion, sliced 1/4-inch thick DirectionsFor the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.Pickled Red Onions:Yield: 1/2 cupCombine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GeoffreyZakarian #TheKitchen #EggsBenedict #FoodNetwork Geoffrey Zakarian's Smoked Salmon Eggs Benedict | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=JTH3on87XQE&feature=youtu.be
