Smoked Salmon Benedict Recipe
Make Smoked Salmon Benedict Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brunch
Method
Brunch
- 1
Prepare the Muffins
Split the English muffins in half and lightly toast them until golden brown.
- 2
Prepare the Cream Cheese Spread
In a small bowl, mix the cream cheese, capers, fresh dill, lemon juice, salt, and black pepper until well combined. Set aside.
- 3
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 4
Assemble the Benedict
Spread the cream cheese mixture on the toasted English muffin halves. Top each half with a slice of smoked salmon and a poached egg. Season with additional salt and pepper if desired.
- 5
Serve
Serve immediately while hot, garnished with extra fresh dill if desired.