Eggs Benedict Salmon
Upgrade your morning routine with Eggs Benedict Salmon a perfect blend of rich, velvety hollandaise, silky smoked salmon, and perfectly poached eggs atop a toasted English muffin. A delicious and elegant brunch recipe!
Equipment
- Saucepan
- Slotted spoon
- Whisk
- Toaster
Ingredients
Eggs Benedict Salmon
- 2 English muffins Split and toasted
- 4 eggs Fresh for best poaching results
- 4 slices smoked salmon Or seared salmon as an alternative
- 1 tsp white vinegar For poaching the eggs
Hollandaise Sauce
- 3 egg yolks
- 1/2 cup unsalted butter Melted and clarified
- 1 tbsp lemon juice Freshly squeezed
- salt To taste
- cayenne pepper A pinch, for seasoning
Instructions
- Toast the English muffins until golden brown and set aside.
- Fill a saucepan with 3 inches of water and bring to a simmer. Add a teaspoon of vinegar.
- Crack each egg into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes until whites are set and yolks remain runny.
- Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
- For the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl over simmering water until thickened.
- Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and cayenne pepper.
- To assemble, place a slice of smoked salmon on each toasted muffin half, followed by a poached egg.
- Drizzle with hollandaise sauce and serve immediately.
Notes
For extra flavor, try adding fresh dill or lemon zest to the hollandaise sauce. If you prefer, swap smoked salmon for pan-seared salmon for a warm, crispy alternative.