Salmon Benedict Recipe

Directions

1. 1

   Prepare the Salmon

   Season the salmon filets with salt, black pepper, and cayenne pepper. In a skillet over medium heat, add the butter and sear the salmon filets for about 4-5 minutes on each side, or until cooked through. Remove from heat and keep warm.

2. 2

   Poach the Eggs

   In a medium saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water and carefully slide each egg into the center. Poach for about 3-4 minutes for runny yolks. Use a slotted spoon to remove eggs and drain on paper towels.

3. 3

   Toast the English Muffins

   While the eggs are poaching, slice the English muffins in half and toast them until golden brown.

4. 4

   Make the Hollandaise Sauce

   In a double boiler, whisk together the egg yolks, lemon juice, and a pinch of salt. Gradually add melted butter while whisking continuously until the sauce thickens. If too thick, add a few drops of hot water to reach desired consistency.

5. 5

   Assemble the Dish

   On each toasted English muffin half, place a seared salmon filet, top with a poached egg, and drizzle with Hollandaise sauce. Serve immediately.