Smoked Salmon Benedict
Elevate your brunch game with this luxurious Smoked Salmon Benedict recipe, a sophisticated twist on the classic Eggs Benedict. Perfectly toasted English muffins serve as the base, topped with silky slices of smoked salmon and delicately poached eggs with runny centers. The dish is crowned with a rich, buttery homemade hollandaise sauce, infused with a hint of lemon and a touch of cayenne for subtle heat. Garnished with fresh chives for a pop of color and flavor, this show-stopping recipe is ideal for indulgent weekends or special occasions. Ready in just 30 minutes, this elegant dish combines savory, creamy, and tangy flavors in every bite—an indulgence you'll want to savor again and again.
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Ingredients
- 2 pieces English muffins
- 100 grams Smoked salmon
- 4 pieces Large eggs
- 2 tablespoons White vinegar
- 120 grams Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoons Fresh lemon juice
- 1 pinch Salt
- 1 pinch Cayenne pepper
- 1 tablespoon Chives (optional, for garnish)
Directions
Step 1
Split the English muffins in half and lightly toast them. Set aside.
Step 2
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water to help keep the egg whites together during poaching.
Step 3
Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel-lined plate.
Step 4
In a heatproof bowl, combine the egg yolks and lemon juice. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water) and whisk constantly until the mixture thickens slightly, about 2 minutes.
Step 5
Gradually whisk in the melted unsalted butter in a slow, steady stream. Continue whisking until the hollandaise sauce thickens. Season with a pinch of salt and cayenne pepper. Remove from heat and set aside.
Step 6
Place a slice of smoked salmon on each toasted English muffin half.
Step 7
Top the smoked salmon with a poached egg.
Step 8
Spoon the hollandaise sauce generously over each egg.
Step 9
Garnish with chopped chives, if desired, and serve immediately.
Nutrition Facts
| Serving size | (691.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1863.4 |
| Total Fat 147.8g | 0% |
| Saturated Fat 72.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1586.2mg | 0% |
| Sodium 1833.8mg | 0% |
| Total Carbohydrate 92.2g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 12.4g | |
| Protein 57.3g | 0% |
| Vitamin D 898.9IU | 0% |
| Calcium 261.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 565.6mg | 0% |
Source of Calories