Salmon Benedict Recipe

Everything

1. 1

   Prepare hollandaise (warm bath method)

   Melt 60 g unsalted butter in a small saucepan until hot but not browned; keep warm. In a heatproof bowl that will sit over (not touch) a pan of simmering water, whisk together 3 egg yolks, 1 tsp cold water, 1 tsp Dijon mustard and 1 tbsp lemon juice until slightly thickened. Place the bowl over a saucepan of simmering water (double-boiler) – water should not touch the bowl. Whisk constantly while slowly drizzling the warm melted butter into the yolk mixture in a thin steady stream until the sauce is emulsified and thickened to a creamy consistency (about 3–5 minutes). If sauce becomes too thick, whisk in a few drops of warm water. Season with 1 tsp sea salt and 1/4 tsp white pepper or a pinch of cayenne. Keep warm over very low heat (or in a warm spot) and stir occasionally.

2. 2

   Toast English muffins and warm smoked salmon

   Split 2 English muffins and butter cut sides lightly with 1 tbsp unsalted butter. Place cut sides down in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes. Arrange toasted halves on a serving plate. Divide 120 g smoked salmon into four portions and lay over each muffin half (two halves per serving), keeping salmon at room temperature — smoked salmon should not be heated strongly; if you prefer slightly warm, briefly tent with a warm pan for 30 seconds.

3. 3

   Poach the eggs

   Bring a wide shallow saucepan of water to a gentle simmer and add 2 tbsp white vinegar. Reduce heat so the surface is barely moving. Crack each of 4 large eggs into individual small ramekins. Create a gentle whirlpool in the water with a spoon and slip each egg carefully into the water (or slide them in from the ramekin). Poach until whites are set and yolks are still soft — about 3–4 minutes. Use a slotted spoon to lift eggs, gently blot on a kitchen towel to remove excess water.

4. 4

   Assemble

   Place two smoked-salmon-topped English muffin halves per serving (for total of 2 halves per person). Top each muffin half with a poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg, allowing some to drizzle down. Sprinkle 1 tbsp finely snipped chives evenly over both servings and add a light pinch of extra white pepper or cayenne if desired. Garnish with microgreens or parsley if using.

5. 5

   Serve

   Serve immediately while hollandaise and yolks are warm and runny. Provide lemon wedges on the side if desired. Leftover hollandaise should be discarded or kept briefly warm (not reheated aggressively) and used within 1–2 hours.