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Smoked salmon Benedict Recipe

American · Main course · 35 min total

A luxurious twist on the classic Eggs Benedict, featuring silky smoked salmon, perfectly poached eggs, and creamy hollandaise sauce on toasted English muffins.

Ingredients

• 2 English muffins, split and toasted
• 4 slices smoked salmon (about 4 oz total)
• 4 large eggs
• 1 tablespoon white vinegar
• Fresh dill or chives for garnish (optional)
• For the hollandaise:
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions

1. Prepare hollandaise: In a small bowl, whisk egg yolks and lemon juice until thick and pale. Place bowl over a pot of simmering water (double boiler), whisk constantly, and slowly drizzle in melted butter until sauce thickens. Remove from heat, season with salt and cayenne. Keep warm.
2. Poach eggs: Bring a large saucepan of water to a gentle simmer. Add white vinegar. Crack each egg into a small cup, then gently slide into water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with slotted spoon and drain on paper towel.
3. Assemble: Place toasted English muffin halves on plates. Top each with a slice of smoked salmon, then a poached egg. Spoon hollandaise over eggs. Garnish with dill or chives if desired. Serve immediately.

Tips

• For foolproof hollandaise, use a blender: blend yolks and lemon juice, then slowly add hot melted butter.
• Eggs can be poached ahead and kept in ice water; reheat in warm water before serving.
• Substitute smoked trout or gravlax for the salmon if preferred.

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