Smoked Salmon Benny Recipe
Indulge in our Smoked Salmon Benny, a delightful twist on the classic eggs benedict, featuring perfectly poached eggs atop a toasted English muffin, layered with rich cream cheese, and adorned with delicately smoked salmon, finished with a drizzle of tangy hollandaise sauce.
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Ingredients
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Ingredients
Method
Directions
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Spread a layer of cream cheese on each half.
Cook the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack the eggs into individual small bowls. Gently slide each egg into the simmering water and poach for about 3-4 minutes for runny yolks or longer if preferred. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
Place slices of smoked salmon on top of each cream cheese-covered muffin half. Add a poached egg on top of the salmon.
Garnish
Drizzle with lemon juice, sprinkle with capers, fresh dill, salt, and black pepper to taste. Serve immediately.