Salmon Benedict Recipe
Indulge in our Salmon Benedict, featuring perfectly poached eggs nestled atop a toasted English muffin, layered with succulent smoked salmon. Drizzled with a rich, velvety hollandaise sauce and garnished with fresh dill, this brunch classic brings together the best of flavors and textures for a delightful start to your day.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Season the salmon fillets with salt and black pepper. Preheat a non-stick skillet over medium heat and cook the salmon for about 4-5 minutes on each side, or until cooked through. Remove from heat and set aside.
- 2
Toast the Muffins
While the salmon is cooking, split the English muffins and toast them until golden brown.
- 3
- 4
Assemble the Dish
On each toasted English muffin half, place a piece of the cooked salmon. Top with a poached egg and drizzle with Hollandaise sauce. Garnish with fresh dill and a squeeze of lemon juice.
