Description
Smoked Salmon Eggs Benedict is the epitome of brunch elegance. The combination of velvety Hollandaise sauce, perfectly poached eggs, and delicate smoked salmon layered on a crispy English muffin creates a symphony of textures and flavors.
This dish is a luxurious choice for brunch gatherings, special occasions, or simply treating yourself. Its sophisticated presentation and rich, balanced taste make it an unforgettable experience for anyone lucky enough to savor it.
Ingredients
– 4 English muffins, split and toasted
– 8 slices of smoked salmon
– 4 large eggs
– 1 tablespoon white vinegar
– 1/2 cup unsalted butter
– 3 egg yolks
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh dill, for garnish
Instructions
1. Prepare the Hollandaise Sauce :
– In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
– Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened.
– Slowly add melted butter, whisking constantly until smooth.
– Season with salt and pepper. Keep warm.
2. Poach the Eggs :
– Fill a medium saucepan with water, add vinegar, and bring to a gentle simmer.
– Crack each egg into a small bowl, then slide gently into the water.
– Poach for 3-4 minutes until whites are set and yolks are still soft. Remove with a slotted spoon and drain on paper towels.
3. Assemble the Eggs Benedict :
– Place toasted English muffin halves on plates.
– Top each half with smoked salmon, a poached egg, and a generous drizzle of Hollandaise sauce.
– Garnish with fresh dill and a sprinkle of black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes