Salmon Benedict Recipe
Make Salmon Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Salmon Benedict
For the Hollandaise Sauce
Method
Preparing the Salmon Benedict
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Prepare the Eggs
In a saucepan, bring water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 3
Prepare the Toppings
In a small bowl, mix together the butter, dill, capers, lemon juice, salt, and black pepper to make a spread for the muffins.
- 4
Assemble the Dish
Spread the dill mixture on each half of the toasted muffins. Top each muffin half with smoked salmon and a poached egg.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and begins to bubble. Remove from heat and let cool slightly.
- 6
- 7
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Add a pinch of cayenne pepper for flavor.
- 8
Serve
Drizzle the hollandaise sauce over the assembled Salmon Benedict and serve immediately.