Smoked Salmon Eggs Benedict
User Reviews
4.5
Smoked Salmon Eggs Benedict
Description
This Smoked Salmon Eggs Benedict recipe centers on a smooth Hollandaise sauce made from egg yolks whisked over simmering water until thickened and then slowly blended with melted butter. Lemon juice and dill add brightness and herbal notes, balanced by a touch of cayenne and salt for seasoning. The sauce’s creamy texture coats the other ingredients without overpowering.
Poached eggs are gently cooked in simmering water with vinegar to help the whites set, yielding tender, runny yolks that enrich each bite. Toasted English muffins provide a sturdy base with a slight crunch. Slices of smoked salmon add a savory, smoky layer that pairs well with the fresh dill garnish.
Bringing these elements together, the dish offers a balance of creamy, smoky, and citrus flavors, ideal for a special brunch or leisurely breakfast with a delicate presentation. If the sauce thickens too much before serving, adding hot water restores its smoothness.
Ingredients
For the Hollandaise Sauce:
- 4 egg yolk
- ⅓ cup butter melted (or 5 tablespoons)
- 2 tablespoons lemon juice
- 2 teaspoons dill or 1 teaspoon of dried, plus more for garnish, fresh
- Pinch cayenne pepper
- salt to taste
For the poached eggs:
- water
- 2 teaspoons white vinegar
- 8 egg
For serving:
- 4 English Muffin sliced in half and toasted
- 8 ounces smoked salmon
- dill for garnishing, fresh
Instructions
For the Hollandaise Sauce:
- Fill a saucepan with water and bring to a simmer over medium-high heat.
- Place a heat-proof bowl over the simmering water and add the egg yolks.
- Whisk constantly until eggs are thick enough to coat the back of a spoon, about 3 or 4 minutes. Remove the bowl from the saucepan and turn off the heat.
- Continue whisking and gradually add in the butter one tablespoon at a time, whisking until the butter is fully incorporated before adding more.
- Add the remaining ingredients and whisk together.
- Place the bowl over the warm saucepan and set aside. Whisk when ready to serve.
For the poached eggs:
- Fill a saucepan about two-thirds of the way up with water and add the vinegar. Bring the water to a simmer over medium heat.
- Gently break an egg into a small bowl, and then slide the egg into the simmering water. Repeat the process with another egg.
- Set a timer for 3 ½ minutes and let them poach. About a minute or so in, gently stir the water to make sure the eggs aren’t sticking to the bottom of the saucepan.
- Carefully remove the eggs with a slotted spoon and set on paper towels to let dry.
- Continue until all the eggs are poached.
For serving:
- Place an ounce of smoked salmon on each English muffin half. Top with a poached egg and a drizzle of hollandaise sauce.
- Garnish with fresh dill and serve.
Notes
- If the Hollandaise sauce becomes too thick before serving, whisk in a tablespoon or two of hot water until the desired consistency is reached.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 534kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 610mg | 203% |
| Sodium | 1819mg | 76% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
