Smoked Salmon Benedict Recipe
Two poached eggs, arugula, smoked salmon, hollandaise
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
For Assembling
Method
Poaching Eggs
- 1
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide them into the simmering water one at a time. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and place on a paper towel.
Making Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat. Allow it to cool slightly.
- 4
Blend the Sauce
In a blender, combine egg yolks, lemon juice, salt, and white pepper. Blend until thick and pale. With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy.
Assembling the Dish
- 5
Toast the Muffins
Split and toast the English muffins until golden brown.
- 6
- 7
Finish with Hollandaise
Drizzle the hollandaise sauce over the assembled eggs and garnish with additional black pepper if desired.
