Smoked Salmon Eggs Benedict Recipe
Pickled Shallots, Capers, Dill Hollandaise
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Ingredients
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For the Eggs Benedict
For the Dill Hollandaise
Method
Preparation of Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks together with lemon juice and a pinch of salt until pale and frothy.
- 3
- 4
Add the Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth and creamy.
- 5
Season
Stir in the chopped fresh dill, black pepper, and adjust seasoning with more salt if needed.
Assembling the Eggs Benedict
- 6
Toast the Muffins
Split and toast the English muffins until golden brown.
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny.
- 8
Layer the Ingredients
On each toasted muffin half, place a slice of smoked salmon, followed by a poached egg.
- 9
Top with Hollandaise
Generously drizzle the dill hollandaise sauce over the poached eggs.
- 10
Garnish
Finish with pickled shallots and capers on top of the eggs. Serve immediately.
