Salmon Eggs Benedict Recipe

Melt butter

Gently melt the 6 tbs unsalted butter in a small saucepan over low heat until fully liquid and slightly warm. Keep warm but do not let it boil.

Set up a double boiler

Fill a medium saucepan with 2–3 cm of simmering water and reduce heat so the surface barely simmers. Place a heatproof bowl (metal or glass) on top, ensuring the bowl bottom does not touch the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until slightly thickened and pale.

Cook gently

Place the bowl over the simmering water and whisk constantly. Heat until the yolks thicken enough to leave a ribbon when the whisk is lifted, about 2–3 minutes. Do not overheat or the yolks will scramble.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking continuously to form an emulsion. If the sauce becomes too thick, whisk in a few drops of warm water to loosen it.

Season

Stir in 1 tsp salt, 0.25 tsp white pepper or a pinch of cayenne, and an additional 1/2 tsp to 1 tsp lemon juice to taste. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over barely warm water; cover lightly to prevent a skin.

If using cold-smoked salmon, arrange slices on a plate and squeeze 1 tsp lemon juice over them, then season lightly with 1 tsp black pepper. If using hot-smoked salmon, flake into large pieces and warm briefly in a pan over low heat (30–60 seconds) just to take chill off. Keep warm.

Prepare poaching liquid

In a wide shallow saucepan, bring 1.5 L water, 2 tbs white wine vinegar, and 0.5 tsp salt to a gentle simmer (not a rolling boil). Create a gentle whirlpool by stirring with a spoon.

Poach eggs

Crack each egg into a small ramekin. One at a time, gently slide eggs into the simmering water near the center of the whirlpool. Poach for 3–3.5 minutes for a set white and runny yolk. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water.

Toast English muffins

While eggs poach, split the 2 English muffins, spread 1 tbs butter across both halves, and toast in a skillet or toaster until golden and crisp. Keep warm.

Assemble Benedicts

Place toasted English muffin halves on plates. Top each half with a generous portion of smoked salmon (about 50 g per half). Gently place a poached egg atop the salmon on each muffin half (use 1 egg per half). Spoon 2–3 tbs of warm hollandaise over each egg, allowing it to run over the salmon and muffin.

Garnish & serve

Sprinkle a few small dill sprigs over each portion and add a grind of black pepper. Serve immediately with lemon wedges on the side to squeeze over if desired.