Salmon Benny Recipe
english muffin, smoked salmon, olive tapenade, hollandaise
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk the egg yolks, lemon juice, and Dijon mustard. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and black pepper to taste.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Salmon Benny
Spread a tablespoon of olive tapenade on each toasted English muffin half. Layer with smoked salmon and then top each with a poached egg. Drizzle with hollandaise sauce before serving.
