Egg Benedict With Smoked Salmon Recipe

Toast and butter muffins

Split the English muffins and toast until golden. Spread 1 tbs unsalted butter over each muffin half while warm. Keep them lightly warm in a low oven (90–100°C / 200–210°F) while you finish other components.

Assemble on plates

Place two muffin halves per serving (one muffin split into two halves) on each plate. Top each toasted half with a folded slice of smoked salmon (approximately 30 g per half). Reserve dill and lemon wedges for final garnish.

Prepare poaching liquid

In a wide shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles, not rolling) and add 2 tbs white vinegar and 1 tsp fine salt. Maintain temperature at 85–90°C (185–195°F).

Create whirlpool & crack eggs

Using a spoon, stir the water gently to create a mild whirlpool. Crack each egg into a small ramekin or cup to inspect for shells and freshness.

Poach eggs

Working in batches if necessary, slide each egg gently from the ramekin into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly more set yolk. Avoid overcrowding — poach up to two eggs at once in this pan size.

Remove and rest

Use a slotted spoon to lift eggs, briefly drain on paper towel, and place on a warm plate. If not serving immediately, transfer eggs into a bowl of warm (not hot) water for up to 10 minutes; return to very briefly to reheat if needed.

Clarify butter

Melt 100 g unsalted butter in a small saucepan over low heat until foaming and solids separate. Skim and discard foam if desired. Keep butter warm but not boiling.

Set up double boiler

Place a medium heatproof bowl over (not touching) a saucepan of barely simmering water to form a double boiler. Ensure there is room to whisk and bowl bottom is warm but not too hot.

Whisk yolks

Add 3 egg yolks, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp hot water to the bowl. Whisk constantly until mixture thickens slightly and becomes pale (about 1–2 minutes).

Emulsify with butter

Slowly drizzle the warm clarified butter into the yolk mixture in a thin, steady stream while whisking vigorously. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in a few drops of warm water to loosen to desired consistency.

Season and keep warm

Remove from heat and season with 1 tsp salt and 1 tsp white pepper or a pinch of cayenne. Taste and adjust lemon, salt, or pepper. Keep hollandaise warm by placing the bowl in a warm area or over very low heat; do not overheat or it may split.

Place each poached egg on top of the smoked salmon–topped muffin halves (one egg per half). Spoon 2–3 tbs hollandaise over each egg, allowing sauce to run down the sides.

Garnish each portion with a small sprig of fresh dill and a light grind of pepper if desired. Serve immediately with lemon wedges on the side for squeezing over the salmon and eggs.