Smoked Salmon Eggs Benedict Recipe

SIGNATURE JUICES

1. 1

   Make hollandaise sauce

   In a heatproof bowl set over gently simmering water, whisk together egg yolks and lemon juice until pale and slightly thickened. Slowly whisk in melted butter, a few tablespoons at a time, until the sauce is thick and glossy. Season with salt and cayenne. Keep warm (off heat) while finishing the dish.

2. 2

   Poach the eggs

   Bring a wide pot of water to a gentle simmer with a splash of white vinegar. Crack each egg into a small cup and slide into the simmering water. Poach for 3–4 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and drain.

3. 3

   Toast the English muffins

   Split the muffins and toast until golden brown. Lightly butter if desired and keep warm.

4. 4

   Roast tomatoes

   Preheat oven to 400F/200C. Toss tomato slices with olive oil, salt, and pepper. Roast on a sheet pan for 12–15 minutes until caramelized and soft.

5. 5

   Roast asparagus

   Trim the woody ends. Toss asparagus with a little olive oil, salt, and pepper. Roast on a separate sheet pan for 8–12 minutes until tender-crisp.

6. 6

   Prepare hash browns (optional)

   If serving hash browns, grate potatoes and squeeze dry. In a skillet, heat oil over medium-high heat and cook the shredded potatoes in a thin layer, pressing down until crisp and golden on both sides. Season with salt.

7. 7

   Prepare salad greens (optional)

   If serving salad, toss greens with a simple dressing: whisk together lemon juice and olive oil, season lightly with salt and pepper.

8. 8

   Assemble Benedict

   Place a toasted muffin half on each plate. Layer a slice of smoked salmon, a roasted tomato, and a poached egg. Spoon hollandaise over the egg. Garnish with chives and arrange a few spears of asparagus on the side. If using hash browns, place a portion next to the Benedict. If using salad, serve greens on the side.