Smoked Salmon Benny Recipe
Recipe information
Make Smoked Salmon Benny in just 30m. Two poached local farm eggs, whipped chive crème, caper berries, pickled beets, magnolia & paprika hollandaise, english muffin, choice of hashbrowns or greens
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Eggs and Muffins
Whipped Chive Crème
Capers and Beets
Hollandaise Sauce
Sides
Preparation
1. Make the Whipped Chive Crème
In a bowl, mix together cream cheese, chopped chives, and lemon juice until smooth. Set aside.
2. Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly, and slowly drizzle in melted butter until the sauce thickens. Stir in paprika and salt to taste.
3. Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the water. Poach for about 4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.
4. Toast the Muffin
Split the English muffin in half and toast until golden brown.
Assembly
5. Build the Dish
On each toasted muffin half, spread a layer of whipped chive crème. Top each with a poached egg, followed by a few caper berries and slices of pickled beets. Drizzle with hollandaise sauce and garnish with additional paprika if desired.
6. Serve
Serve immediately with your choice of hashbrowns or greens on the side.
Local Coupons
No local coupons found for this recipe's ingredients.