Print

Decadent Smoked Salmon Benedict Recipe

smoked salmon benedict - featured image
Print Recipe

A rich and elegant brunch dish featuring smoky salmon, perfectly poached eggs, and silky homemade hollandaise sauce served on toasted English muffins. Quick and easy to prepare, perfect for impressing guests or a special weekend treat.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 ounces smoked salmon, thinly sliced
  • 4 large eggs, fresh and room temperature
  • 1 tablespoon white vinegar
  • 1 cup (2 sticks) unsalted butter, melted and warm
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste
  • Fresh chives or dill, chopped for garnish

Instructions

  1. Preheat toaster or oven to 350°F (175°C). Slice English muffins in half and toast until golden and crisp, about 3-5 minutes. Set aside on a warm plate.
  2. In a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk constantly until mixture thickens and doubles in volume, about 3-5 minutes.
  3. Slowly drizzle in 1 cup melted, warm unsalted butter while whisking continuously to emulsify. The sauce should be smooth, thick, and glossy. Season with salt and a pinch of pepper. Keep warm by covering the bowl and placing it in a warm spot.
  4. Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer (not a rolling boil). Crack each egg into a small cup, then gently slide into the water, poaching 2 eggs at a time for about 3-4 minutes until whites are set but yolks remain runny.
  5. Using a slotted spoon, carefully lift the eggs out and drain on a paper towel.
  6. Place toasted English muffin halves on plates. Layer each with a few slices of smoked salmon. Top with a poached egg, then spoon warm hollandaise sauce over the top.
  7. Garnish with chopped fresh chives or dill, a sprinkle of black pepper, and serve immediately.

Notes

Use fresh, room temperature eggs for best poaching results. If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. For dairy-free, substitute butter with vegan alternatives and smoked salmon with smoked trout or a dairy-free substitute. For gluten-free, replace English muffins with gluten-free bread or avocado halves.

Nutrition

Keywords: smoked salmon benedict, brunch recipe, hollandaise sauce, poached eggs, easy brunch, homemade eggs benedict

Find it online: https://pokirecipes.com/decadent-smoked-salmon-benedict-recipe-easy-homemade-brunch-idea/