Smoked Salmon Eggs Benny Recipe

Prepare butter

Melt the 6 tablespoons of unsalted butter in a small saucepan over low heat until fully melted and hot. Keep warm but not boiling.

Whisk egg yolks

In a heatproof bowl (or top of a double boiler), whisk together 4 egg yolks, 1 teaspoon cold water, 2 teaspoons fresh lemon juice and 1 teaspoon Dijon mustard until smooth.

Cook gently

Set the bowl over (not touching) simmering water and whisk constantly. Slowly drizzle the warm melted butter into the yolk mixture in a thin steady stream while whisking, until the sauce thickens and becomes glossy. This should take 3–5 minutes. If it thickens too quickly, remove from heat and whisk in a teaspoon or two of warm water to loosen.

Season and keep warm

Stir in 1 teaspoon salt and 1/4 teaspoon white pepper or a pinch of cayenne. Taste and adjust lemon, salt, or pepper. Keep the hollandaise warm over very low heat or in a thermos; whisk occasionally. If it separates, whisk in a teaspoon of warm water to bring back together.

Bring 1 liter of water to a gentle simmer in a wide shallow pan. Add 1 tablespoon white vinegar. Reduce heat so small bubbles form but water is not vigorously boiling.

Crack each of the 4 large eggs into separate small ramekins or cups (this makes transfer easier).

Create a gentle whirlpool in the pan with a spoon and slip one egg at a time into the center of the whirlpool. Poach eggs for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Do not overcrowd; poach in two batches if necessary.

Use a slotted spoon to lift eggs from the water and transfer them to an ice bath briefly (30 seconds) to stop cooking and make them easier to handle, then place on a clean towel to drain excess water.

Toast and butter muffins: Split 2 English muffins and toast them until golden. Lightly spread the 1 tablespoon softened butter on the cut sides.

Arrange smoked salmon: Divide 150 g smoked salmon between the two muffin halves (about 75 g per muffin). Fold or fan the slices so they sit flat on the muffin.

Place the poached eggs: Gently place one drained poached egg on top of the smoked salmon on each muffin half.

Ladle hollandaise: Spoon or ladle warm hollandaise sauce generously over each egg (about 2–3 tablespoons per muffin half).

Garnish and finish: Sprinkle 1 tablespoon fresh chopped dill across the two servings, add freshly ground black pepper to taste (about 1/8–1/4 tsp), and scatter optional capers if using. Serve immediately with lemon wedges on the side for squeezing.