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:
- In a small bowl, whisk together the lemon juice and vinegar. Add the egg yolks and whisk until frothy.
- 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.
- 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:
- Bring a large pot of water to a simmer and add the vinegar. Reduce the heat to low.
- 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:
- Toast the English muffins and spread with butter.
- Top each half with two slices of smoked salmon.
- Place a poached egg on top of the salmon.
- Drizzle with hollandaise sauce and garnish with chopped green onions.
Enjoy your delicious Smoked Salmon Eggs Benedict!