Description
This Poached Salmon Eggs Benedict is a luxurious take on a breakfast classic, blending the smoky richness of salmon with creamy hollandaise sauce and perfectly poached eggs. The dish is elevated with fresh dill and capers, adding a burst of flavor that complements the textures beautifully.
Whether you’re preparing a weekend brunch for family or treating yourself to a gourmet breakfast, this recipe offers the perfect balance of indulgence and health benefits. Omega-3-rich salmon and protein-packed eggs ensure you start your day right, while the light option for hollandaise keeps it guilt-free and delicious.
Ingredients
– 4 English muffins, split and toasted
– 8 slices of smoked salmon
– 4 eggs (poached)
– 1/2 cup hollandaise sauce (see optional directions for a lighter version)
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon capers (optional)
– 1 tablespoon lemon juice
– Salt and black pepper to taste
Instructions
1. Toast the English muffins until golden and set aside.
2. Poach the eggs: Fill a saucepan with water, bring it to a simmer, and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for 3-4 minutes, until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
3. Warm the hollandaise sauce gently, stirring occasionally. Add a squeeze of lemon juice for extra brightness.
4. Assemble: Place one smoked salmon slice on each English muffin half. Top with a poached egg, drizzle with hollandaise sauce, and sprinkle with fresh dill and capers, if using.
5. Add salt and pepper to taste, and serve immediately with a side of greens or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes