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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Velvety Hollandaise

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A quick and elegant brunch recipe featuring toasted English muffins topped with smoked salmon, perfectly poached eggs, and a silky, velvety hollandaise sauce.

Ingredients

Scale
  • 4 large eggs (room temperature for perfect poaching)
  • 2 English muffins, split and toasted
  • 6 ounces smoked salmon, thinly sliced
  • Fresh dill sprigs for garnish (optional)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper or smoked paprika
  • Salt and white pepper to taste

Instructions

  1. Toast the English muffins until golden and crisp, about 3-4 minutes. Set aside and keep warm.
  2. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add 1 tablespoon white vinegar to help the egg whites coagulate.
  3. Crack each egg into a small bowl, then gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes for runny yolks or 5 minutes for firmer yolks.
  4. Use a slotted spoon to carefully remove the eggs, letting excess water drip off. Place on a warm plate or paper towel-lined dish to drain.
  5. In a heatproof bowl set over a pot of gently simmering water (double boiler setup), whisk together 3 egg yolks and 1 tablespoon lemon juice until pale and slightly thickened, about 2-3 minutes.
  6. Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes creamy. If too thick, add a teaspoon of warm water to loosen.
  7. Season the hollandaise with a pinch of cayenne pepper, salt, and white pepper to taste. Keep warm over very low heat, stirring occasionally.
  8. Assemble the Eggs Benedict by layering smoked salmon on each toasted English muffin half, then gently placing a poached egg on top.
  9. Spoon the warm hollandaise sauce generously over the eggs and garnish with fresh dill or chives.
  10. Serve immediately to enjoy the perfect balance of textures and flavors.

Notes

Keep the heat low when whisking hollandaise to avoid curdling. Use fresh eggs for better poaching results. Toast English muffins just before assembling to keep them crisp. If hollandaise breaks, whisk a fresh egg yolk and slowly add the broken sauce to fix it.

Nutrition

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

Find it online: https://tastytuck.com/perfect-smoked-salmon-eggs-benedict-recipe-with-easy-velvety-hollandaise/