Instructions

Step 1: Heat a large saucepan of water on the stove until just shy of a simmer.

Step 2: Prepare the hollandaise by melting the ghee in a heatproof bowl over a double boiler or in the microwave until warm to the touch.

Step 3: In a blender, combine the 2 large eggs, 1 tablespoon lemon juice, pink Himalayan sea salt, and ground turmeric. Purée until smooth.

Step 4: With the blender running on medium and the cap off, slowly drizzle in the warm ghee starting with a few drops, then steadily add the rest until the sauce is thick and creamy. Adjust seasoning with salt or lemon juice as needed. Set aside.

Step 5: Poach the 4 eggs in the gently simmering water using your preferred method. Once cooked, transfer them to a plate lined with a clean towel.

Step 6: Toast or reheat the English muffins.

Step 7: In a mixing bowl, toss the arugula with 2 tablespoons lemon juice, olive oil, salt, and black pepper.

Step 8: Assemble the benedict by layering arugula, sliced avocado, and smoked salmon on the toasted muffins. Top with poached eggs and drizzle generously with the turmeric-ghee hollandaise. Season with additional salt and pepper if desired, then serve immediately.

Tips & Variations

Use fresh, high-quality smoked salmon for the best flavor.

For a dairy-free option, make sure the ghee is clarified to remove milk solids.

Swap arugula for baby spinach or kale if preferred.

If the hollandaise thickens or skins form, pulse it a few times in the blender before serving to restore the texture.

Storage

Store leftover hollandaise in an airtight container in the refrigerator for up to 2 days. Gently rewarm over a double boiler or in short bursts in the microwave, stirring frequently to prevent separation. Poached eggs and assembled benedicts are best enjoyed fresh, but components like leftover smoked salmon and dressed arugula can be stored separately for up to 2 days refrigerated.

FAQs

Can I make the hollandaise ahead of time?

Yes, you can prepare the hollandaise up to a day in advance. Keep it refrigerated and rewarm gently before serving. Stir or blend briefly to bring back the smooth texture.

What if I don’t have a blender for the hollandaise?

While a blender makes the process easier, you can whisk the ingredients vigorously by hand over a double boiler to create a similar emulsified sauce. It requires more attention but works well.