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Creamy Eggs Benedict with Smoked Salmon

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A rich and velvety brunch dish featuring silky poached eggs, smoky salmon, and a foolproof creamy hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (about 115g), melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 large eggs (fresh)
  • 2 English muffins, split and toasted
  • 8 oz (about 225g) smoked salmon slices
  • Fresh chives or dill, chopped (for garnish)
  • 1 tablespoon white vinegar (for poaching eggs)

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl or double boiler, whisk together the egg yolks and lemon juice until the mixture lightens in color and thickens slightly (about 1-2 minutes). Place the bowl over gently simmering water, making sure the bowl doesn’t touch the water.
  2. Slowly drizzle in the warm melted butter while whisking continuously until the sauce thickens into a creamy, smooth texture. If it gets too thick, add a teaspoon of warm water to loosen it. Season with salt and a pinch of cayenne pepper. Keep warm.
  3. Poach the Eggs: Fill a deep skillet or saucepan with about 3 inches of water. Bring to a gentle simmer and add the white vinegar.
  4. Crack each egg into a small bowl or ramekin. Carefully slide the eggs one by one into the water, spacing them apart.
  5. Poach eggs for 3-4 minutes for runny yolks or longer if you prefer firmer. Use a slotted spoon to gently lift each egg out, draining excess water.
  6. Toast the English Muffins until golden and crisp.
  7. Assemble the Eggs Benedict: Place each toasted muffin half on a plate. Layer with smoked salmon slices, then carefully top with a poached egg.
  8. Generously spoon warm hollandaise sauce over the eggs, allowing it to cascade down the sides.
  9. Garnish with freshly chopped chives or dill.
  10. Serve immediately.

Notes

Keep heat low when whisking hollandaise to prevent scrambling. Use room temperature egg yolks for better emulsification. Add a teaspoon of warm water if sauce starts to separate. Fresh eggs and a splash of vinegar help poach eggs perfectly. Toast muffins well to avoid sogginess. Store components separately if making ahead; hollandaise is best fresh.

Nutrition

Keywords: Eggs Benedict, smoked salmon, hollandaise sauce, brunch recipe, poached eggs, easy brunch, creamy sauce

Find it online: https://bitefuljoy.com/creamy-eggs-benedict-with-smoked-salmon-recipe-easy-homemade-brunch-delight/