Smoked Salmon Eggs Benedict
A brunch staple: creamy poached eggs topped with delicate smoked salmon and a rich, golden Hollandaise sauce. A refined and savory treat.
🛒 Ingredients
2 servings
- 4 fresh eggs
- 2 tbsp white vinegar
- 2 English muffins
- Butter for serving
- 8 slices smoked salmon
- 2 tsp fresh lemon juice
- 3 egg yolks
- 4.4 oz unsalted butter
- Salt and pepper to taste
- Fresh chopped chives for garnish
Watch the original video
Watch on TikTokDirections
- 1
Prepare the Hollandaise sauce: pour the lemon juice and 1 teaspoon of the white vinegar into a bowl, add the egg yolks, and whisk with a balloon whisk until the mixture is light and frothy.
- 2
Place the bowl over a saucepan of simmering water and continue to whisk until the mixture thickens. Gradually add the unsalted butter while whisking constantly. If the sauce threatens to break, whisk it off the heat for a few minutes.
- 3
Season with salt and pepper to taste, then keep the sauce warm.
- 4
For the poached eggs: bring a large pot of water to a boil and add the remaining white vinegar. Reduce the heat to a gentle simmer and create a light whirlpool in the water.
- 5
Slide the eggs one by one into the simmering water and cook for about 4 minutes. Remove them gently with a slotted spoon.
- 6
Lightly toast the English muffins and butter them. Place 2 slices of smoked salmon on each half.
- 7
Place a poached egg on each portion, drizzle generously with Hollandaise sauce, and sprinkle with fresh chives.
💡 Chef's Tip
Prepare the Hollandaise sauce just before serving so it stays creamy. To succeed with poached eggs, use very fresh eggs and keep the water at a stable temperature. You can prepare the salmon and toast the muffins in advance.
