Restaurants›Upland›Salmon Benedict Recipe

Salmon Benedict Recipe

Inspired by Upland
Time30m
Serves2

poached eggs, smoked salmon + meyer lemon hollandaise

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Ingredients

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Ingredients

Method

Instructions

1

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk together the egg yolks, Meyer lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Continuously whisk until the mixture thickens.

2

Add Butter

Gradually add the melted unsalted butter while whisking continuously until fully incorporated and smooth. Season with white pepper to taste. Remove the bowl from heat and set aside.

3

Poach the Eggs

In a large pot, bring water to a gentle simmer. Crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4

Toast the Muffins

While the eggs are poaching, split and toast the English muffins until golden brown.

5

Assemble the Dish

Place a slice of smoked salmon on each toasted English muffin half. Top with a poached egg and generously drizzle with the Meyer lemon hollandaise sauce. Garnish with chopped chives.