Smoked Salmon Benedict Recipe

Time30m

Serves2

smoked salmon - poached eggs - english muffin - hollandaise sauce*

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Ingredients

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1
Melt the Butter
In a saucepan over low heat, melt the butter until completely liquid. Remove from heat and let it cool slightly.
2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
3
Combine Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy.
4
Season
Add a pinch of cayenne pepper to the hollandaise sauce and mix well. Keep the sauce warm.

5
Prepare Poaching Water
In a large saucepan, fill it with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
6
Poach the Eggs
Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
7
Remove Eggs
Use a slotted spoon to carefully remove the poached eggs from the water and place them on a paper towel to drain.

8
Toast English Muffins
Slice the English muffins in half and toast them until golden brown.
9
Layer Ingredients
On each toasted muffin half, place a generous slice of smoked salmon. Top with a poached egg.
10
Add Hollandaise Sauce
Drizzle the prepared hollandaise sauce over the poached eggs and serve immediately.