I tried this delicious recipe from April 2003 Bon Appettit recently. I am interested in developing new non traditional ways to serve smoked salmon, because it is one of my favorite ways of eating fish.

Smpoked Salmon Benedict
Serves 6
From an Article by Lane Crowther, cookbook author.

3 tb minced shallots
2 tsp dry mustard
1 1/2 cups dry white wine
3/4 cup whipping cream

3 tb white wine vinegar
12 large eggs

6 3/4 inch thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
8 ounces thinly sliced smoked salmon
3 large egg yolks
3 tb chopped fresh dill
Fresh dill sprigs (optional)

Combine shallots & mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt & pepper. Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. reduce heat to medium low. Working with 6 whole eggs at a time, crack eggs open & add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. Place 2 toast triangles on each of 6 plates. Top with smoked salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant read thermometer inserted into sauce register 160 F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs if desired.

The truth is that this dish was delicious! (ask my neighbors) and you can use it in a brunch for a festive Sunday, Christmas or for the Easter Brunch.