Smoked Salmon Eggs Benedict

Eggs Benedict is a classic American breakfast dish consisting of an English muffin, a poached egg, hollandaise sauce, and bacon. In this variation – Smoked Salmon Eggs Benedict, we’ll be substituting the bacon with smoked salmon.

Ingredients:

For the Hollandaise Sauce:

  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar
  • 3 egg yolks
  • 125g unsalted butter, cut into cubes
  • Salt and black pepper to taste

For the Poached Eggs:

  • 4 eggs
  • 2 tablespoons white wine vinegar

To Assemble:

  • 2 English muffins, split in half
  • Butter, for spreading
  • 8 slices smoked salmon
  • Chopped green onions, for garnish

Instructions:

Hollandaise Sauce:

  1. In a small bowl, whisk together the lemon juice and vinegar. Add the egg yolks and whisk until frothy.
  2. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the mixture thickens.
  3. Gradually add the butter cubes, whisking constantly until the sauce is smooth. If the sauce breaks, remove it from the heat for a few minutes. Season with salt and pepper and keep warm.

Poached Eggs:

  1. Bring a large pot of water to a simmer and add the vinegar. Reduce the heat to low.
  2. Create a whirlpool in the water by stirring gently. Carefully crack each egg into a small bowl and then slide it into the whirlpool. Cook for about 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels. 

Assembly:

  1. Toast the English muffins and spread with butter.
  2. Top each half with two slices of smoked salmon.
  3. Place a poached egg on top of the salmon.
  4. Drizzle with hollandaise sauce and garnish with chopped green onions.

Enjoy your delicious Smoked Salmon Eggs Benedict!