Smoked Salmon Benedict Recipe
Poached eggs, smoked salmon, hollandaise sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
Fill a medium saucepan with water and add the white vinegar and salt. Bring the water to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. When the water is simmering, gently slide the eggs into the water, one at a time. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain soft. Remove the eggs with a slotted spoon and place them on a plate lined with paper towels.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 5
Combine and Cook
Place the bowl over a saucepan of simmering water (double boiler). Continuously whisk the egg yolk mixture while slowly drizzling in the melted butter until the sauce thickens. Season with salt and cayenne pepper to taste.
For Assembly
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Assemble the Benedict
On each toasted muffin half, layer smoked salmon, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped fresh chives.
