Restaurants›Betty's›Smoked Salmon Benedict Recipe

Smoked Salmon Benedict Recipe

Inspired by Betty's
Time30m
Serves2

Two poached eggs, smoked salmon, asparagus, hollandaise sauce on a toasted English muffin

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Ingredients

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Main Ingredients

Method

Instructions

1

Prepare the Asparagus

Trim the asparagus and blanch it in boiling water for about 2-3 minutes until tender. Drain and set aside.

2

Make the Hollandaise Sauce

In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt until thickened. Gradually whisk in melted butter until smooth. Season with salt and black pepper to taste.

3

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into small bowls, then gently slide each one into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on a paper towel.

4

Toast the English Muffins

While the eggs are poaching, split the English muffins and toast them until golden brown.

5

Assemble the Dish

On each toasted English muffin half, layer some smoked salmon, followed by the blanched asparagus. Top each with a poached egg and drizzle with hollandaise sauce. Season with additional black pepper if desired.