Salmon Benedict Recipe

Prepare muffins

Split the English muffins and toast until golden. Butter each half with 1 tablespoon unsalted butter while still warm and squeeze 1 tsp fresh lemon juice over both halves. Keep warm in a low oven (80–90°C / 175–195°F) or covered.

Arrange smoked salmon

Divide the smoked salmon into four even portions. On each toasted muffin half, arrange a portion of smoked salmon in a light fold so it sits neatly and will support the poached egg.

Chives

Sprinkle chopped chives evenly over the smoked salmon portions; set aside until eggs and sauce are ready.

Bring water to poaching temperature

Fill a wide, shallow pan with 1.5 L water. Add 1 tbsp white vinegar and 1/2 tsp salt. Heat until the surface shows small bubbles and steam (simmer), about 80–90°C; do not boil vigorously.

Create gentle whirlpool

Using a spoon, stir the water to create a gentle vortex. This helps eggs hold their shape when poached.

Poach the eggs

Crack each egg into a small ramekin or cup. One at a time, slide eggs gently into the center of the vortex. Poach 3–3 1/2 minutes for a soft runny yolk, or 4 minutes for slightly firmer yolk. Maintain temperature so water stays at a gentle simmer.

Remove and drain

Using a slotted spoon, lift eggs from the water and briefly place on a paper towel to remove excess water. Keep eggs warm on a plate in the low oven or cover with a lid for up to 5 minutes while finishing Hollandaise.

Clarify/heat butter

Melt 125 g unsalted butter in a small saucepan over low heat until fully melted and bubbling. If desired, skim off foam for clarity. Keep the butter warm but not boiling (you want it hot to emulsify with the yolks).

Set up double boiler

Place a heatproof bowl over (not touching) a pan of barely simmering water to create a double boiler. Reduce heat so water simmers gently. Add the 3 egg yolks to the bowl and whisk briefly to combine.

Whisk yolks and lemon

Whisk the yolks vigorously while slowly adding the 2 tbsp lemon juice and 1/2 tsp fine sea salt. Whisk until the mixture becomes slightly thickened and pale, about 2–3 minutes. Keep the bowl warm and ensure the yolks do not scramble—remove from heat briefly if the bowl gets too hot.

Emulsify butter

Very slowly, start drizzling the hot melted butter into the yolks while whisking continuously. Begin drop by drop, then in a thin steady stream as the emulsion forms. Whisk until all butter is incorporated and the sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen to desired consistency.

Season and finish

Whisk in 1/2 tsp Dijon mustard and a pinch of cayenne pepper. Taste and adjust seasoning with more salt or lemon if desired. Keep the Hollandaise warm (not hot) by placing bowl in warm spot or over warm water with the heat off until ready to serve (no more than 15–20 minutes).

Place two toasted, buttered English muffin halves on each serving plate. Top each muffin half layered with smoked salmon and a warm poached egg.

Spoon 2–3 tablespoons of warm Hollandaise sauce over each poached egg, allowing some sauce to drape over the salmon and muffin.

Finish with a light grind of black pepper, extra chopped chives, and an optional lemon wedge on the side. Serve immediately so eggs remain runny and sauce warm.