Smoked Salmon Eggs Benedict
Elevate your brunch game with this indulgent Smoked Salmon Eggs Benedict recipe—a sophisticated twist on a classic favorite. Perfectly toasted English muffins are layered with silky smoked salmon, topped with delicately poached eggs, and crowned with a rich, buttery homemade hollandaise sauce infused with lemon and a hint of cayenne spice. A sprinkle of fresh dill adds a fragrant, herbaceous finish, making every bite a luxurious experience. Ready in just 45 minutes, this crowd-pleasing dish is ideal for special occasions or a decadent morning treat. With keywords like "smoked salmon," "eggs benedict," and "hollandaise sauce," this recipe ensures your brunch menu shines with elegance and flavor!
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Recipe Information
Ingredients
- 2 English muffins
- 120 grams Smoked salmon
- 4 Eggs
- 2 tablespoons White vinegar
- 100 grams Unsalted butter
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon Fresh dill
- 0.25 teaspoon Black pepper
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 the white vinegar.
Crack each egg individually into a small bowl. Gently slide the eggs one at a time into the simmering water, maintaining a gentle heat. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny.
Carefully remove the poached eggs with a slotted spoon and drain on a paper towel. Set aside.
In a small saucepan, melt the unsalted butter over low heat until it begins to foam. Remove from the heat.
In a separate medium-sized bowl, whisk together the egg yolks and lemon juice until thickened and pale.
Place the bowl over a saucepan of gently simmering water (double boiler setup), ensuring the bowl does not touch the water. Whisk constantly as you slowly drizzle in the melted butter until the mixture is thick and creamy.
Season the hollandaise sauce with salt, cayenne pepper, and black pepper. Keep the sauce warm by placing it over the simmering water while assembling the dish.
Place a layer of smoked salmon on each toasted English muffin half.
Top the salmon with a poached egg.
Spoon a generous amount of hollandaise sauce over the eggs.
Garnish with fresh dill and serve immediately.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1546 mg | 516% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 626 mg | 13% | |
*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.
