Eggs Benedict for Two with Smoked Salmon
Elevate your brunch game with this luxurious Eggs Benedict for Two with Smoked Salmon, a perfect balance of indulgence and simplicity. Toasted English muffins serve as the base for layers of rich smoked salmon, velvety poached eggs, and a perfectly creamy hollandaise sauce gently kissed with lemon and a hint of cayenne. This recipe offers a delightful twist on the classic dish, infusing every bite with smoky, buttery, and tangy flavors. Ready in just 30 minutes, it’s an ideal way to impress your loved one with an elegant yet approachable meal. Garnish with fresh chives for a pop of color and added freshness, and let this restaurant-quality dish transform your weekend breakfast into something truly special. Keywords: Eggs Benedict, smoked salmon, brunch, hollandaise sauce, poached eggs, easy recipe, elegant breakfast.
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Ingredients
- 2 whole English muffins
- 4 slices Smoked salmon
- 4 whole Large eggs
- 2 tablespoons White vinegar
- 1 cup Unsalted butter
- 3 whole Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 1 pinch Cayenne pepper
- 1 tablespoon Fresh chives (optional, for garnish)
Directions
Step 1
Split the English muffins in half and toast them until golden brown. Set aside.
Step 2
Bring a medium saucepan of water to a gentle simmer and add the white vinegar.
Step 3
Crack each egg into a small bowl or ramekin. Swirl the simmering water with a spoon, then gently slide one egg at a time into the water. Poach for 3-4 minutes, or until the whites are set but the yolks are still soft. Use a slotted spoon to remove the eggs and drain on paper towels. Repeat with the remaining eggs.
Step 4
In the meantime, make the hollandaise sauce: Melt the butter in a small saucepan or microwave until fully liquid but not bubbling. In a heatproof bowl, whisk the egg yolks and lemon juice until combined.
Step 5
Place the bowl with the yolks over a pot of simmering water (double-boiler method), ensuring the bottom of the bowl does not touch the water. Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens and becomes creamy.
Step 6
Season the hollandaise with salt and a pinch of cayenne pepper. Keep the sauce warm by covering it and setting it aside.
Step 7
To assemble, place two toasted English muffin halves on each plate. Lay a slice of smoked salmon on top of each muffin half, followed by a poached egg.
Step 8
Spoon the warm hollandaise sauce generously over each egg. Garnish with freshly chopped chives if desired.
Step 9
Serve immediately and enjoy your Eggs Benedict for Two with Smoked Salmon!
Nutrition Facts
| Serving size | (720.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1831.8 |
| Total Fat 141.8g | 0% |
| Saturated Fat 68.9g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 1573.1mg | 0% |
| Sodium 3007.6mg | 0% |
| Total Carbohydrate 93.2g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 12.7g | |
| Protein 61.0g | 0% |
| Vitamin D 1035.7IU | 0% |
| Calcium 262.4mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 614.3mg | 0% |
Source of Calories