With Mother’s Day brunch in mind, Beth Draiscoll offers a Zia Diner staple, their Smoked Salmon Eggs Benedict. “We smoke whole sides of salmon here at the Zia,” she says, “but I think good commercial lox is also just fine.” Beth notes that at the Zia, “We use the iconic blender Hollandaise first made famous by Julia Child. It holds fairly well and doesn’t ‘break’ as some recipes tend to do.”
To prepare the hollandaise sauce:
3 egg yolks
2 Tablespoon lemon juice
1/4 teaspoon salt
Pinch of cayenne
Pinch of black pepper
1/4 pound butter (1 stick), melted and warm
Whisk the egg yolks, lemon juice, salt, cayenne and black pepper in blender. With blender running, slowly drizzle in melted butter and mix until sauce comes together and thickens.
To put it all together:
8 English muffins
8 eggs (two per serving)
1 ounce Nova lox
Sprig of dill or Italian parsley
Poach eggs and rest on paper towels while toasting English muffins. Place Nova lox on each toasted muffin, top with a poached egg and pour some Hollandaise over each. Garnish with a sprig of dill or chopped Italian parsley and serve immediately.
Recipe by Beth Draiscoll of the Zia Diner; recipe appears in May 2014 Local Flavor