Smoked Salmon Benedict Recipe
Smoked Sockeye, Poached Egg, Hollandaise Sauce topped with Capers.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly until the mixture thickens. Slowly add melted butter while continuing to whisk until smooth. Season with salt and white pepper to taste. Set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Benedict
On each toasted English muffin half, layer smoked salmon, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with capers. Serve immediately.
