Salmon Benedict Recipe

Time30m

Serves2

2 Poached eggs & salmon on top of an English muffin covered in hollandaise sauce. Served with breakfast potatoes or hash browns.

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Ingredients

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1
Prepare the Salmon
Season the salmon fillet with salt and black pepper on both sides. Preheat a skillet over medium heat and place the salmon skin-side down. Cook for about 4-5 minutes or until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked through. Remove from heat and set aside.
2
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
3
Toast the English Muffins
While the eggs are poaching, slice the English muffins in half and toast them until golden brown.
4
Assemble the Benedict
To assemble, place a toasted half of the English muffin on a plate. Top it with a piece of salmon and then place a poached egg on top of the salmon. Spoon the hollandaise sauce generously over the egg. Garnish with fresh dill if desired.
5
Serve
Serve immediately while warm, alongside breakfast potatoes or hash browns.