Eggs Benedict with Salmon Gravlax and Soubise Sauce

Dress onions to the nines in this brunch classic that's brought up a few notches. Here, pickled red onion "petals" are delicately arranged on the plate to showcase these eggs Benedict with salmon gravlax. Replace the traditional hollandaise sauce with soubise sauce, an onion-based béchamel that cooks gently, without browning, so that its sweetness shines through. To complete the polished look, add a few sprigs of fresh dill on top.