Smoked Salmon Benedict Recipe
Smoked salmon, fresh dill, capers, arugula, poached eggs, and hollandaise on a toasted English muffin.
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation of Hollandaise Sauce
- 1
Melt Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and set aside.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
- 3
- 4
Season
Remove from heat and season with salt and cayenne pepper to taste. Keep warm.
Poaching Eggs
- 5
- 6
Poach Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, cooking for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
Assembly
- 7
Toast English Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Layer Ingredients
On each toasted muffin half, layer a handful of arugula, a slice of smoked salmon, and a few capers.
- 9
Add Poached Eggs
Top each muffin with a poached egg, followed by a drizzle of the prepared hollandaise sauce.
- 10
Garnish
Sprinkle fresh dill on top for garnish and serve immediately.
