Eggs Benedict with Smoked Salmon
Indulge in the elegant and irresistible flavors of *Eggs Benedict with Smoked Salmon*, a gourmet twist on the classic brunch favorite. Perfectly poached eggs rest atop toasted English muffins layered with rich, buttery smoked salmon, all crowned with a silky, homemade hollandaise sauce. This recipe combines the tangy brightness of lemon juice, the luxurious creaminess of egg yolks, and the subtle smokiness of the salmon for a flavor-packed dish. Garnished with fresh chives, this decadent breakfast or brunch option is as visually stunning as it is delicious. Ready in just 35 minutes, it’s a surefire way to impress your guests or treat yourself to an elevated morning meal. Ideal for special occasions or when you simply crave restaurant-quality dining at home!
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 large Eggs
- 200 grams Smoked salmon
- 120 grams Unsalted butter
- 1 tablespoon Lemon juice
- 1 tablespoon White wine vinegar
- 3 large Egg yolks
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Chives
- 1 teaspoon Water
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.
Add white wine vinegar to the simmering water. Crack the eggs into separate small bowls or ramekins.
Create a gentle whirlpool in the simmering water using a spoon. Carefully slide each egg into the water, one at a time. Poach the eggs for about 3 to 4 minutes, until the whites are set and the yolks remain soft. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate.
To make the hollandaise sauce, melt the butter in a small saucepan over low heat, making sure it doesn't burn.
In a heatproof bowl, whisk together the egg yolks, lemon juice, water, salt, and pepper until well combined.
Place the bowl over a pot of simmering water (double boiler setup) ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture thickens, about 3 to 4 minutes.
Slowly drizzle in the melted butter while continuously whisking until the sauce becomes creamy and smooth. Remove from heat and cover to keep warm.
Place two toasted English muffin halves on each plate. Top each half with a portion of smoked salmon.
Gently place a poached egg on top of the smoked salmon.
Spoon the hollandaise sauce over the eggs and sprinkle with chopped chives for garnish.
Serve immediately while warm for the best experience.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1609 mg | 536% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 39.7 mcg | 198% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 750 mg | 16% | |
*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.
