Smoked Salmon Benedict Recipe
Two poached eggs, toasted English muffin, smoked salmon, Hollandaise, hash browns
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
Method
Preparation
Prepare the Hash Browns
Cook the hash browns according to package instructions until golden and crispy. Keep warm.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
Poaching Eggs
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
Prepare Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until pale and thick. Slowly drizzle in melted butter while whisking continuously until the sauce is thickened. Season with salt and cayenne pepper.
Assembly
Assemble the Benedict
On each toasted English muffin half, layer smoked salmon, followed by a poached egg. Drizzle with Hollandaise sauce and serve alongside hash browns.