She Strengthens

Elevate Your Brunch Game with Smoked Salmon Eggs Benedict

A Twist on a Classic

Imagine a luxurious brunch dish that combines the richness of smoked salmon with the decadence of hollandaise sauce, all perched atop a toasted English muffin. This creative spin on classic eggs Benedict is sure to impress your guests and satisfy your taste buds.

The Key to Hollandaise Sauce

Hollandaise sauce can seem intimidating, but with a few simple tips, you’ll be a pro in no time. The secret lies in adding the warm clarified butter slowly and steadily to the egg yolks, whisking constantly to prevent separation. Take a deep breath, and don’t rush the process – your patience will be rewarded with a silky, rich sauce.

Poaching Eggs like a Pro

Poaching eggs can be a delicate process, but with the right technique, you’ll achieve perfectly cooked whites and yolks. Simply add water to a nonstick sauté pan, bring to a boil, and then reduce the heat to a simmer. Crack in your eggs, cover the pan, and cook for 3-4 minutes. Lift out the eggs with a slotted spoon, and drain off excess water.

Assembly Required

To assemble this masterpiece, split and toast your English muffins, then coat the cut sides with a thin layer of butter and season with salt and pepper. Divide the smoked salmon slices among the muffins, followed by the poached eggs. Top with a generous helping of hollandaise sauce, and finish with a sprinkle of fresh dill or chives. Serve immediately, and bask in the oohs and aahs from your guests.

Recipe Details

Yield: 2 servings
Difficulty: Medium
Total Time: 40 minutes
Active Time: 40 minutes

Ingredients

For the hollandaise sauce:

• 3 large egg yolks
• 3 tablespoons water
• 1/4 teaspoon kosher salt
• White pepper to taste
• 6 ounces warm clarified butter or ghee
• 1 tablespoon freshly squeezed lemon juice, plus more to taste

For the poached eggs:

• 4 large eggs, as fresh as possible
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt

To assemble:

• 4 English muffins
• Unsalted butter
• Kosher salt
• Freshly ground black pepper
• 6 ounces sliced smoked salmon
• Fresh dill or chives, minced