Smoked Salmon Eggs Benedict Recipe: A Luxurious Breakfast Twist

Smoked Salmon Eggs Benedict Recipe: A Luxurious Breakfast Twist

Smoked Salmon Eggs Benedict Recipe: A Luxurious Breakfast Twist

Smoked Salmon Eggs Benedict is a luxurious and delicious twist on the classic breakfast dish. It replaces the traditional Canadian bacon with smoked salmon, adding a rich, smoky flavor that pairs perfectly with creamy hollandaise sauce and poached eggs. Let’s dive into the recipe!

Smoked Salmon Eggs Benedict Recipe

Ingredients

  • 4 English muffins (halved and toasted)
  • 8 slices smoked salmon
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh dill (for garnish)
  • Salt and pepper to taste

For the Hollandaise Sauce

  • 3 egg yolks
  • 1/2 cup unsalted butter (melted and warm)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 teaspoon Dijon mustard
  • Salt and cayenne pepper to taste

Instructions

1. Prepare the Hollandaise Sauce

  1. In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until well combined.
  2. Place the bowl over a saucepan of gently simmering water (double boiler setup), ensuring the bottom of the bowl doesn’t touch the water.
  3. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and becomes smooth. Add salt and a pinch of cayenne pepper to taste. Keep the sauce warm by covering it and placing it in a warm spot.

2. Poach the Eggs

  1. Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar.
  2. Crack each egg into a small bowl or cup. Swirl the water gently with a spoon to create a small whirlpool and carefully slide the egg into the center. Poach each egg for about 3 minutes, or until the whites are set but the yolks remain runny.
  3. Use a slotted spoon to carefully remove the poached eggs and set them on a plate lined with paper towels to drain any excess water.

3. Assemble the Eggs Benedict

  1. Place two toasted English muffin halves on each plate. Top each muffin half with a slice of smoked salmon.
  2. Carefully place a poached egg on top of the smoked salmon.

4. Add Hollandaise Sauce

Generously spoon the warm hollandaise sauce over each poached egg.

5. Garnish and Serve

Garnish with fresh dill and a sprinkle of salt and pepper. Serve immediately with a side of fresh fruit or a small salad.

Tips

  • Perfect Poaching: Use fresh eggs for the best poaching results, as they will hold their shape better.
  • Make it Easier: If making hollandaise from scratch is daunting, you can use a blender to streamline the process or purchase a quality pre-made sauce.
  • Add Extra Flavor: Try adding a few capers or a slice of avocado to the dish for an extra twist.