Smoked Salmon Eggs Benedict

Name: Smoked Salmon Eggs Benedict
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: English muffins 2 pcs; eggs 4 ea; smoked salmon 120 g; unsalted butter 90 g; lemon juice 1 tbsp; vinegar 1 tbsp; salt 0.5 tsp; black pepper 0.5 tsp

Quick answer

Total time: 35 min
Level: Hard
Servings: 2 servings
Ingredients: 8

About this dish

In this Benedict, smoked salmon takes the place of ham and brings its salty, smoky flavor between the toasted muffin, a poached egg, and hollandaise.

The sauce is whisked from yolks and lemon juice over water that only steams, with warm melted butter added in a thin stream, and hotter water would set the yolks and break the sauce. The eggs poach in barely trembling water with a splash of vinegar, and 3 minutes 30 seconds leaves the whites set and the centers soft. Once cut, the yolk runs over the salmon and muffin as a second sauce. Since the eggs, sauce, and muffins all need to land at the same moment, melting the butter first and keeping it warm sets up the rest.

Ingredients

servings

IngredientAmount

English muffins2 pcs

eggs4 ea

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Instructions

6 steps

1

Melt 90 g unsalted butter over low heat and keep it warm, not bubbling.

Split the 2 English muffins and toast the cut sides until crisp, golden, and sturdy enough to hold the sauce.
2

Separate 2 egg yolks and whisk them with 1 tbsp lemon juice.

Set the bowl over a gentle water bath that gives off steam only, then whisk constantly so the yolks thicken without scrambling.
3

When the yolks look paler and the whisk leaves trails, drizzle in the melted butter in a thin stream.

Stop heating once the sauce is glossy and thick but still pourable, then season with salt and pepper.
4

Adjust a pot of water so it trembles gently without rolling bubbles, then add 1 tbsp vinegar.

Crack the remaining 2 eggs into separate small bowls so each one can slide into the water cleanly.
5

Slide each egg close to the water surface and poach for 3 minutes 30 seconds.

Lift it out when the white wraps the yolk and feels set, while the center still gives softly when touched.
6

Divide 120 g smoked salmon over the toasted muffin halves, then place the poached eggs on top.

Spoon over the warm hollandaise, add a little more black pepper if needed, and serve before the muffins soften.