Salmon Benny Recipe
Make Salmon Benny Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Salmon
For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Salmon
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). Season the salmon fillets with olive oil, salt, black pepper, and lemon juice. Place on a baking sheet lined with parchment paper.
- 2
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky.
For the Poached Eggs
- 3
Boil Water
In a large pot, bring water to a gentle simmer. Add white vinegar and salt.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, cooking for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
For the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become pale and thick. Gradually add in melted butter while whisking continuously.
- 7
Season the Sauce
Add lemon juice, salt, and cayenne pepper to the mixture, whisking until the sauce is smooth and creamy. If the sauce is too thick, add a teaspoon of warm water to reach desired consistency.
For Assembly
- 8
Toast the English Muffins
While the salmon and eggs are cooking, slice the English muffins in half and toast them until golden brown.
- 9