Smoked Salmon Eggs Benedict
Silky poached eggs and cold-smoked salmon on toasted English muffins with foolproof hollandaise.
BrunchClassic
25
Minutes
480
Calories
Advanced
Difficulty
4
Serves
🐡
Ingredients
- 4 eggs
- 4 oz smoked salmon
- 2 English muffins
- 3 egg yolks
- ½ cup melted butter
- 1 lemon
- 1 tbsp white vinegar
- Fresh dill & capers
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Blend egg yolks, lemon juice, and a pinch of salt. Stream in hot melted butter slowly to emulsify hollandaise.
- Bring a pot of water to barely simmering. Add vinegar. Swirl and poach eggs 3 minutes each.
- Toast English muffin halves until golden.
- Layer each muffin half with smoked salmon and a poached egg.
- Spoon hollandaise over top, garnish with dill and capers.
Timing
Allow roughly 6 minutes of preparation and 19 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.