Smoked Salmon Benedict Recipe
Indulge in our Smoked Salmon Benedict, where perfectly poached eggs rest atop a toasted English muffin, layered with velvety cream cheese and luscious smoked salmon. Drizzled with rich hollandaise sauce and garnished with fresh dill, this dish is a delightful twist on the classic breakfast favorite, offering a symphony of flavors that will awaken your palate and elevate your morning.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 4 minutes for a runny yolk or longer if preferred. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the Hollandaise Sauce
In a blender, combine the Hollandaise sauce, fresh dill, lemon juice, salt, and black pepper. Blend until smooth and well combined. Keep warm.
- 4
Assemble the Benedict
On each toasted English muffin half, layer smoked salmon and a poached egg. Drizzle with the prepared Hollandaise sauce.
- 5
Serve
Garnish with additional dill if desired and serve immediately.
