Description
Smoked Salmon Eggs Benedict is a luxurious brunch dish featuring perfectly poached eggs atop toasted English muffins, layered with rich smoked salmon and drizzled with homemade hollandaise sauce. This elegant meal transforms simple ingredients into a gourmet experience that will impress your guests and tantalize your taste buds. Ideal for special occasions or a delightful weekend treat, this recipe guarantees restaurant-quality results right in your kitchen.
Ingredients
Scale
- 2 English muffins, halved
- 4 large eggs
- 8 oz high-quality smoked salmon
- 1 cup homemade hollandaise sauce (made from 3 egg yolks, 1 cup unsalted butter, and 1 tbsp lemon juice)
- 1 tbsp fresh lemon juice
- 2 tsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prepare the hollandaise sauce: Melt butter in a saucepan over medium heat. Whisk egg yolks with lemon juice until pale. Gradually add warm melted butter while whisking until smooth. Season with salt and pepper.
- Toast the English muffins until golden brown.
- Poach the eggs: Bring water to a gentle simmer, add vinegar, crack eggs into small cups, and gently slide them into the water. Poach for about 3 minutes until whites are set but yolks remain runny.
- Assemble: Place toasted muffins on plates, layer with smoked salmon and poached eggs. Drizzle with hollandaise sauce and garnish with dill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 370mg