One of the things many of us are especially fond of at Tilray is a relaxing Sunday. After a hectic work week, it’s always a simple pleasure to wake up without an alarm clock and spend the morning preparing and enjoying the best meal there is: brunch. Today’s recipe is a West Coast twist on an old favourite, Eggs Benedict. Here on Vancouver Island, salmon is abundant, so we eat it any time we can. In our take on this classic recipe, it replaces the usual bacon or ham with heart-healthy fats and a rich, smoky flavour.

This recipe also includes two methods that take a lot of the work our of preparing two items that often vex home cooks, Hollandaise sauce and poached eggs. We invite you to give this a try, and as always, let us know what you think. And to those of you who celebrate it, Happy Easter!

Smoked Salmon Eggs Benedict

Ingredients
  • 4 English muffins, sliced and toasted
  • 1 tbsp. chopped chives
  • 250 grams of smoked salmon, thinly sliced
For the poached eggs
Poached eggs often strike fear into the hearts of home cooks. This procedure makes them a breeze. We skip the usual vinegar or salt in the water, as we get better results without them.
  • 8 fresh eggs
  • 4 ramekins
  • Large Dutch oven
  • Water
  1. Place the ramekins in the bottom of a Dutch oven. Fill with enough water to cover the tops of the ramekins by about 2 to 3 cm.
  2. Place the pot on the stove and bring to a simmer over high heat. Reduce the heat to low.
  3. Crack an egg into a small bowl. Gently tip the egg from bowl into one of the ramekins. Repeat for the remaining ramekins.
  4. After three to four minutes, remove the eggs in the order they were added to the water using a slotted spoon. Place in a deep bowl of lukewarm water.
  5. Repeat the process for the remaining 4 eggs.
For the Hollandaise sauce
Most Hollandaise sauce recipes require a great deal of time and work. This recipe uses a hand blender, making this quick and easy.
  • 200 g cannabutter (Learn how to make your own cannabis butter here.)*
  • 3 egg yolks
  • 2 tbsp. cold water
  • 2 tsp. lemon juice
  • Salt and pepper
  1. In a small saucepan, melt the butter over high heat, stirring constantly to make sure it does not burn. Remove from heat.
  2. Combine the egg yolks, water, lemon juice and a pinch of salt in a container just wide enough to fit the end of a hand blender.
  3. Place the hand blender into the bottom of the container and begin blending. With the blender running, pour in the butter in a steady stream. The heat from the melted butter will cook the egg yolks and produce a creamy sauce.
  4. Once pureed, taste the sauce and season with salt and pepper to taste.
Assembly
  1. Distribute the toasted English muffin halves on 4 plates. Top with smoked salmon.
  2. Put one poached egg on each muffin half. Top with the Hollandaise sauce.
  3. Sprinkle the chives over the stacks.
  4. Enjoy!
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.

Do you have a favourite recipe that you’d like to share with the Tilray community? Email us at recipes@tilray.ca and your recipe could be featured on our blog!