Smoked Salmon Eggs Benedict

Elevate your brunch game with this elegant Smoked Salmon Eggs Benedict, a decadent twist on the classic dish that’s sure to impress. Perfectly toasted English muffins provide the base for layers of silky smoked salmon, delicate poached eggs, and a rich, velvety homemade hollandaise sauce infused with lemon and a hint of cayenne. Finished with a sprinkle of fresh dill, this gourmet recipe is a harmonious balance of creamy, savory, and tangy flavors. Ideal for a special breakfast-for-two or any celebratory gathering, this dish comes together in just under 45 minutes and offers a sophisticated way to enjoy a restaurant-quality meal at home. Tags: brunch recipes, smoked salmon, eggs benedict recipe, hollandaise sauce, poached eggs.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 English muffins
• 120 grams Smoked salmon
• 4 Eggs
• 2 tablespoons White vinegar
• 100 grams Unsalted butter
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.125 teaspoon Cayenne pepper
• 1 tablespoon Fresh dill
• 0.25 teaspoon Black pepper

Directions

Step 1

Split the English muffins in half and toast them until golden brown. Set aside.

Step 2

Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar.

Step 3

Crack each egg individually into a small bowl. Gently slide the eggs one at a time into the simmering water, maintaining a gentle heat. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.

Step 4

Carefully remove the poached eggs with a slotted spoon and drain on a paper towel. Set aside.

Step 5

In a small saucepan, melt the unsalted butter over low heat until it begins to foam. Remove from the heat.

Step 6

In a separate medium-sized bowl, whisk together the egg yolks and lemon juice until thickened and pale.

Step 7

Place the bowl over a saucepan of gently simmering water (double boiler setup), ensuring the bowl does not touch the water. Whisk constantly as you slowly drizzle in the melted butter until the mixture is thick and creamy.

Step 8

Season the hollandaise sauce with salt, cayenne pepper, and black pepper. Keep the sauce warm by placing it over the simmering water while assembling the dish.

Step 9

Place a layer of smoked salmon on each toasted English muffin half.

Step 10

Top the salmon with a poached egg.

Step 11

Spoon a generous amount of hollandaise sauce over the eggs.

Step 12

Garnish with fresh dill and serve immediately.

Nutrition Facts

Serving size	(709.4g)

Amount per serving	% Daily Value*
Calories	1753.7

Total Fat 130.6g	0%
Saturated Fat 63.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 1546.5mg	0%
Sodium 3010.9mg	0%
Total Carbohydrate 91.0g	0%
Dietary Fiber 8.4g	0%
Total Sugars 13.4g
Protein 62.1g	0%

Vitamin D 1039.7IU	0%
Calcium 264.4mg	0%
Iron 11.7mg	0%
Potassium 626.0mg	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: 65.7%

Protein: 13.9%

Carbs: 20.4%