Eggs Benedict, Salmon and Grapefruit Hollandaise

July 15th, 2021

Want to impress your friends and family at your next Sunday brunch? St-Estèphe has brilliantly met a challenge from the FMG team by concocting the perfect recipe to spice up your classic Eggs Benedict!

Hollandaise Sauce

Here’s a recipe for an Eggs Benedict with Salmon from the Chelsea Buccaneer and a Grapefruit Hollandaise sauce flambéed with Artist in Residence Pink Grapefruit Gin.

  • 4 egg yolks
  • 30 mL (2 tbsp.) grapefruit juice
  • 30 mL (2 tbsp.) water
  • 250 mL (1 cup) melted and tempered butter
  • Salt and pepper to taste
  • A few grapefruit peels
  • For decoration, a few grapefruit segments

In the upper part of a double boiler, off the heat, whisk together the grapefruit juice, water and egg yolks. Place over simmering water and whisk continuously until thick and frothy.

Remove the bowl from the water bath. Remove from heat and whisk in butter in a thin stream, beating constantly with a whisk. Season with salt and pepper. Set aside at room temperature and return to the water bath for a few seconds, whisking just to warm up before serving.

Eggs Benedict

  • Eggs
  • Bread of your choice (English muffin, sliced loaf, brioche bread, scone…)
  • 1 capful of white vinegar
  • Smoked salmon from the Chelsea Smokehouse
  • 1 oz of pink grapefruit gin from Artist in Residence

In a pot of simmering water, add 1 capful of white vinegar.

Poach the eggs for about 4 to 6 minutes.

Toast the bread and place two large slices of smoked salmon on top.

Add a poached egg.

Top with pink grapefruit hollandaise sauce.

To spice things up, heat 1 ounce of pink grapefruit gin in a ladle. Flambé and pour over the egg Benedictine.

Grapefruit gin

To enjoy the Grapefruit Gin as it should be, the experts at the SAQ suggest that you accompany your dish with a glass of Gin with a little grapefruit juice. Celebrate with this cocktail the product of the Artist in Residence distillery, proudly made in Quebec.

  • 30 ml (1 oz) dry gin
  • 150 mL (5 oz) grapefruit juice
  • Ice cubes
  • 1 grapefruit wedge

In a highball glass containing a few ice cubes, pour the dry gin and grapefruit juice.

Stir with a mixing spoon.

Garnish with a grapefruit wedge.

With this fiery duo, you’ll be the king or queen of the stove! Get all the local ingredients you need easily at IGA Extra Famille Charles. Don’t forget to tag us on social media to share your culinary creation!

Enjoy your breakfast!

For more culinary ideas, check out the 3 other flambé recipes offered by St-Estèphe:

You will also discover 3 other cocktails designed by SAQ experts!