Delicious Eggs Benedict with Smoked Salmon

Indulge in a classic brunch favorite with this recipe for Eggs Benedict with Smoked Salmon. The combination of perfectly poached eggs, silky hollandaise sauce, and savory smoked salmon creates a flavor explosion in your mouth. This dish is perfect for special occasions or when you want to treat yourself to a decadent breakfast. With just a few simple steps, you can recreate this restaurant-style dish in the comfort of your own kitchen. Serve it on a lightly toasted English muffin and garnish with fresh chives for an elegant touch.

Ingredients

• 4 large eggs
• 2 English muffins, split and toasted
• 8 ounces smoked salmon
• 2 tablespoons white vinegar
• Hollandaise Sauce:
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt and pepper to taste
• Fresh chives, for garnish

Directions

1. Fill a large saucepan with water and bring it to a simmer.
2. In a separate bowl, prepare the hollandaise sauce by whisking together the egg yolks and lemon juice.
3. Place the bowl over the simmering water and continue whisking to gradually incorporate the melted butter.
4. Season with cayenne pepper, salt, and pepper. Keep warm.
5. To poach the eggs, add the white vinegar to the simmering water in the saucepan.
6. Crack the eggs into separate small bowls or ramekins.
7. Create a gentle whirlpool in the saucepan by stirring it with a spoon.
8. Carefully slide the eggs, one by one, into the simmering water.
9. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
10. Remove the eggs using a slotted spoon and place them on a paper towel-lined plate to drain.
11. To assemble the dish, place the toasted English muffin halves on a serving plate.
12. Top each half with a slice of smoked salmon.
13. Carefully place a poached egg on each salmon slice.
14. Drizzle the hollandaise sauce generously over the eggs.
15. Garnish with fresh chives.
16. Serve immediately and enjoy!

Interesting Facts