Smoked Salmon Eggs Benedict
Prep time
Cook time
Total time
A delightful little twist on the Iconic Eggs Benedict! Instead of ham or Canadian bacon, use thin slices of smoked salmon! This makes a great dinner with fresh fruit!
Author: Ruth Guerri
Recipe type: Brunch andEgg Recipes
Serves: 4
Ingredients
- 10 Tbs of butter
- 4 egg yolks
- 1 Tbs of fresh lemon juice
- dash of paprika
- salt to taste
- 8 eggs
- 4 Tbs of white wine vinegar
- 4 English muffins, halved
- a little butter, for spreading
- 8 slices of smoked salmon
- chopped chives, for garnish
Instructions
- Start by making the hollandaise sauce:
- Melt the butter slowly in a small saucepan, keep warm.
- Add the egg yolks, lemon juice, salt and dash of paprika into your blender. Blend the egg yolk mixture at medium-high speed until it lightens in color, about 20-30 seconds.
- Once the yolks have lightened in color, turn the blender down to the lowest speed, let it run and slowly drizzle in the hot melted butter, while the blender is running. Blend until well incorporated. Add salt to taste.
- Pour into a saucepan and keep warm. (over a double boiler)
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top the salmon with an egg, spoon over some Hollandaise and sprinkle with chopped chives or capers. I know you'll love this!
