Smoked Salmon Eggs Benedict Recipe
Indulge in our Smoked Salmon Eggs Benedict, a delightful twist on the classic brunch favorite. Poached eggs sit atop perfectly toasted English muffins, layered with velvety smoked salmon and drizzled with a rich, tangy hollandaise sauce. Each bite offers a harmonious blend of flavors and textures, complemented by a sprinkle of fresh dill. Elevate your brunch experience with this luxurious dish that promises to satisfy your cravings.
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Ingredients
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Eggs Benedict Components
Method
Preparation Steps
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until smooth. Remove from heat and set aside.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.