Lox Eggs Benedict Recipe

split and toast

Split the English muffins in half and lightly toast until golden. Spread 1/2 tablespoon butter on each toasted half while hot.

Squeeze 1/4 tsp lemon juice over the buttered muffin halves to add brightness. Keep toasted muffins warm on a baking sheet in a 200°F (95°C) oven if needed.

prepare a double boiler

Bring a small saucepan of water to a gentle simmer (not boiling). Use a heatproof bowl that can rest on top of the saucepan without touching the water.

whisk yolks

In the heatproof bowl, whisk together the 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until slightly thickened and paler, about 30 seconds.

cook gently

Place the bowl over the simmering water and whisk continuously. Slowly drizzle in the hot melted butter (6 tbs) in a thin stream, whisking vigorously until sauce emulsifies and thickens to a pourable consistency, about 3–5 minutes. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to adjust.

season

Remove from heat. Stir in 1 teaspoon salt and a dash of white pepper or cayenne. Taste and add up to 1/2 teaspoon lemon juice if a brighter flavor is needed. Keep warm (cover lightly) until ready to assemble; do not overheat or it will break.

prep poaching liquid

In a wide shallow saucepan, bring about 2 cups of water to a gentle simmer. Add 1 teaspoon white vinegar and 1 teaspoon salt; reduce heat so the surface shows only small bubbles.

poach eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time (or place gently without whirlpool for neater whites). Poach eggs for 3–4 minutes for soft runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg and blot briefly on paper towel to remove excess water.

Arrange smoked salmon (lox) slices over each buttered English muffin half—use about 1.5 oz per muffin half (6 oz total). Tuck thinly sliced red onion and a few capers atop the salmon.

Place a poached egg gently on top of each layered muffin/salmon. Spoon warm hollandaise over each egg (about 2–3 tbs per serving). Sprinkle with chopped fresh dill and an additional few capers if desired.

Serve immediately while hot. Each serving is two English muffin halves topped with smoked salmon, a poached egg, hollandaise, and garnishes.