Eggs Benedict with Smoked Salmon with homemade rolls – Pareve version

👨‍🍳 Method

For the homemade rolls ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 12 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
5. 5
   Place the balls on parchment paper on a baking sheet, with space between each ball.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
6. 6
   Cover and Let rise another 30 minutes, until the rolls have risen.

   Plastic wraporKitchen towel
7. 7
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Bake 15–20 minutes, until the rolls are golden.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Hollandaise

1. 9
   Melt the canola oil and keep it warm.

   StoveorMicrowave
2. 10
   Heat water in a pot and set a heatproof bowl over it so the water doesn't touch it.

   StovePotBowl
3. 11
   In the bowl, whisk the yolks with the lemon juice over low heat 3–4 minutes, until thick.

   Whisk

   💡The water bath gives gentle heat: over direct heat the yolks set into scrambled eggs. If the sauce starts to curdle, take it off the heat and add a tablespoon of cold water.
4. 12
   Add the melted canola oil one tablespoon at a time, waiting for each to be absorbed before adding the next, while whisking constantly, until a smooth, thick sauce.

   Whisk

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5. 13
   Add the paprika.
6. 14
   Season with salt and black pepper and serve immediately.

For the Boiled Egg

1. 15
   Bring a deep pot with water, 7–8 cm deep, to a gentle simmer and add the vinegar.

   StovePot
2. 16
   Crack each egg into a small cup, stir the water in a circle and slide in one egg.

   💡The vinegar sets the white quickly, and the whirlpool wraps it around the yolk: the egg stays round instead of spreading through the water.
3. 17
   Cook 3–4 minutes, until the white is set and the egg is springy to the touch, and lift out with a slotted spoon.

   StoveSlotted spoon

To assemble

1. 18
   Toast the bread and put it on plates.

   Pop-up toaster
2. 19
   Lay the salmon slices on the bread.
3. 20
   Top with a poached egg, spoon over the hollandaise and serve immediately.

   💡Make the hollandaise first and keep it over a warm water bath: the eggs are ready in three minutes, and everything has to reach the plate together.