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Teresa's Recipes • Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict - Indulge in the luxurious flavors of this Smoked Salmon Eggs Benedict, a delightful twist on the classic brunch dish. The combination of perfectly poac

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Smoked Salmon Eggs Benedict

Indulge in the luxurious flavors of this Smoked Salmon Eggs Benedict, a delightful twist on the classic brunch dish. The combination of perfectly poached eggs sitting atop rich, buttery English muffins and velvety hollandaise sauce, all elevated by the smoky, savory notes of salmon, creates a symphony of taste that is simply irresistible. This dish is not only a feast for the palate but also a nod to the classic American brunch tradition, originally inspired by the French dish 'Oeufs Bénédicte'. Pair it with a light salad or fresh fruit for a balanced meal.

Serves 2

Ingredients

Eggs
4 large
Smoked salmon
8 ounces, sliced
English muffins
2, split in half
Hollandaise sauce
1 cup (homemade or store-bought)
Fresh dill
for garnish
Lemon wedges
for serving
White vinegar
1 tablespoon (for poaching eggs)

Instructions

  1. Begin by preparing the hollandaise sauce if making homemade. In a double boiler, melt 1/2 cup of unsalted butter and whisk in 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Stir until thickened and creamy. Keep warm.
  2. Toast the English muffins until golden brown and set aside.
  3. In a pot of simmering water, add the tablespoon of white vinegar. Carefully crack the eggs into the water one at a time, poaching them for about 4 minutes until the whites are set and the yolks remain runny.
  4. While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, being careful not to let it boil.
  5. On each toasted English muffin half, place two slices of smoked salmon.
  6. Using a slotted spoon, remove the poached eggs from the water and place one on top of each muffin with salmon. Drizzle generously with hollandaise sauce.
  7. Garnish with fresh dill and serve with lemon wedges on the side for squeezing.

Tips

  • 💡 For a variation, try adding sautéed spinach or avocado on the muffins before adding the salmon.
  • 💡 To make the hollandaise sauce easier, you can use a blender to combine the ingredients for a quick and creamy result.
  • 💡 Ensure the water for poaching is not boiling vigorously to prevent the eggs from breaking apart.

Dietary Information

Servings: 2 Dish Type: Brunch Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 30g Carbs: 30g Protein: 25g Sodium: 800mg Sugar: 1g

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