Smoked Salmon Benedict Recipe

Time30m

Serves2

Toasted English Muffin, Poached Eggs

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually whisk in melted butter until the sauce is smooth. Season with salt and pepper to taste. Keep warm.
2
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
3
Sauté the Spinach
In a skillet over medium heat, add a small amount of butter or olive oil. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat.

4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

5
Assemble the Benedict
On each toasted English muffin half, layer sautéed spinach, a slice of smoked salmon, and a poached egg. Drizzle warm hollandaise sauce over the top.
6
Garnish and Serve
Sprinkle fresh dill over the top and serve with lemon wedges on the side.