Salmon Benedict

Elevate your brunch game with this luxurious Salmon Benedict, a gourmet twist on the classic eggs Benedict recipe. Perfectly toasted English muffins serve as the base for layers of velvety smoked salmon, delicately poached eggs, and a buttery homemade Hollandaise sauce infused with tangy lemon juice. The combination of silky yolks and creamy sauce creates an irresistible symphony of flavors, while the fresh dill or chives add a bright, herbal finish. With just 35 minutes from start to finish, this elegant dish is surprisingly easy to master and ideal for special occasions or an indulgent weekend breakfast. Serve alongside fresh greens or crispy hash browns for a complete brunch experience. Keywords: Salmon Benedict recipe, easy brunch ideas, poached eggs with Hollandaise, smoked salmon eggs Benedict, gourmet breakfast recipes.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces English muffins
• 200 grams Smoked salmon
• 4 large Eggs
• 2 tablespoons White vinegar
• 125 grams Unsalted butter
• 3 large Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Chopped fresh dill or chives
• 1 liter Water

Directions

Step 1

Split the English muffins in half and toast them in a toaster or under a broiler until golden brown. Set aside.

Step 2

Fill a large pot with 1 liter of water and bring to a gentle simmer. Add the white vinegar.

Step 3

To make Hollandaise sauce, melt the unsalted butter in a small pot over low heat. Once melted, let it cool slightly.

Step 4

In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and a tablespoon of warm water.

Step 5

Place the bowl over a pot of gently simmering water (bain-marie), ensuring the bowl does not touch the water.

Step 6

Whisk continuously until the mixture thickens enough to coat the back of a spoon. Gradually drizzle in the melted butter while whisking, until fully combined and creamy. Remove from heat and cover to keep warm.

Step 7

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then slide each egg into the water, one at a time.

Step 8

Poach the eggs for 3-4 minutes until the whites are firm but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Step 9

To assemble, place a slice of smoked salmon on each toasted muffin half, followed by a poached egg.

Step 10

Generously spoon Hollandaise sauce over the egg and sprinkle with fresh dill or chives and ground black pepper.

Step 11

Serve immediately and enjoy your Salmon Benedict!

Nutrition Facts

Serving size	(2016.3g)

Amount per serving	% Daily Value*
Calories	2448.4

Total Fat 162.4g	0%
Saturated Fat 77.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1620.3mg	0%
Sodium 4281.7mg	0%
Total Carbohydrate 176.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 25.4g
Protein 82.9g	0%

Vitamin D 1586.9IU	0%
Calcium 376.1mg	0%
Iron 17.6mg	0%
Potassium 758.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 13.3%

Carbs: 28.3%