Smoked Salmon Benedict Recipe
Poached eggs, hollandaise & smoked salmon on an English muffin
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Liquid
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl, then carefully slide each egg into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs and drain them on paper towels.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it is completely melted. Remove from heat and set aside.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and becomes pale in color.
- 5
Combine Butter and Yolks
Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously until the sauce is smooth and creamy. Season with a pinch of cayenne pepper to taste.
For Assembly
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Assemble the Benedict
Place a slice of smoked salmon on each toasted English muffin half. Top each with a poached egg and generously spoon hollandaise sauce over the top.
- 8
Garnish and Serve
Garnish with fresh dill and serve immediately while hot.