Salmon Eggs Benedict

Name: Salmon Eggs Benedict
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Eggs; 2 tbsp White Wine Vinegar; 2 English Muffins; To serve Butter; 8 slices Smoked Salmon; 2 tsp Lemon Juice; 3 Yolkes Egg; 125g Unsalted Butter (for hollandaise sauce)

Download

Copy link

Serves 4 607 kcal per serving Prep 20 min Cook 20 min

Ingredients

4 Eggs
2 tbsp White Wine Vinegar
2 English Muffins
To serve Butter
8 slices Smoked Salmon
2 tsp Lemon Juice
3 Yolkes Egg
125g Unsalted Butter (for hollandaise sauce)

Instructions

Start by making the hollandaise sauce. In a small heatproof bowl, combine the lemon juice and white wine vinegar. Add the egg yolks and whisk until pale and frothy. Place the bowl over a pan of gently simmering water, making sure the bowl does not touch the water. Whisk continuously until the mixture thickens.
Gradually whisk in the melted butter, a little at a time, until the sauce becomes thick and smooth. If the sauce looks like it may split, remove it from the heat and whisk vigorously for a few minutes. Season to taste and keep warm.
To poach the eggs, bring a large pot of water to the boil and add the vinegar. Reduce the heat to a gentle simmer. Create a small whirlpool in the water and carefully slide in the eggs one at a time. Cook for about 4 minutes, until the whites are set and the yolks remain soft. Remove with a slotted spoon.
Split the English muffins in half, lightly toast them, and spread with butter. Arrange slices of smoked salmon on each muffin half.
Top each muffin with a poached egg, spoon over the warm hollandaise sauce, and serve immediately. Garnish with chopped chives if desired.

Tips

Use very fresh eggs at room temperature for the best poaching results.
Place the smoked salmon on the toasted muffin before the egg to help the salmon warm up slightly from the heat of the bread.
Keep the hollandaise sauce in a warm thermos if you are making multiple servings to prevent it from breaking or setting.

Variations

Eggs Royale: This is the traditional name for this dish; add a few capers for a salty, briny pop.
Spinach Addition: Add a layer of sautéed spinach (Florentine style) under the salmon.