Smoked Salmon Eggs Benedict
Smoked salmon and poached eggs make this Benedict savory and delicate at once. The salmon’s cured flavor pairs beautifully with the creamy sauce.
Instructions
- 1
Melt butter and keep warm; split and toast the muffins until golden.
- 2
Whisk 2 egg yolks with lemon juice over bain-marie until thickened.
- 3
Slowly drizzle in melted butter to make hollandaise; season with salt and pepper.
- 4
Add vinegar to barely simmering water and poach 2 eggs at a time for 3.5 minutes.
- 5
Layer salmon and poached eggs on muffins, then spoon over generous hollandaise.
Tips
Nutrition (per serving)
Adjust Servings
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