Salmon Eggs Benedict Recipe

[Popsickle]

Hey everyone, I want to introduce you to a delightful twist on a classic breakfast! Try our Salmon Eggs Benedict—a delicious, elegant dish with perfectly poached eggs, tender salmon, and rich hollandaise sauce, all served on a toasted English muffin. It's the perfect way to start your day with a touch of luxury.

Ingredients​

For the Hollandaise Sauce:
192×127
59.4 kB

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter (1 stick), melted
• Salt and pepper to taste

For the Benedict:

• 4 large eggs
• 4 slices of smoked salmon
• 2 English muffins, split and toasted
• Fresh dill or chives (for garnish, optional)

Instructions​

1. Prepare the Hollandaise Sauce:
   • In a heatproof bowl over a pot of simmering water (double boiler), whisk together egg yolks and lemon juice.
   • Slowly drizzle in melted butter while continuously whisking until the sauce is thickened and smooth.
   • Season with salt and pepper to taste. Remove from heat and keep warm.
2. Poach the Eggs:
   • Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
   • Crack each egg into a small bowl, then gently slide it into the simmering water.
   • Poach for about 3-4 minutes, until the whites are set but the yolks remain soft. Use a slotted spoon to transfer eggs to a plate.
3. Assemble the Benedict:
   • Place the toasted English muffin halves on plates.
   • Top each muffin half with a slice of smoked salmon.
   • Carefully place a poached egg on top of the salmon.
   • Spoon the warm hollandaise sauce over the eggs.
   • Garnish with fresh dill or chives if desired.
4. Serve:
   • Enjoy your Salmon Eggs Benedict immediately, while everything is warm and delicious!

Bon appétit!

 

[deinleigh]

That sounds amazing! I'm all in for trying this. Salmon with poached eggs? Count me in!