Description
A delicious twist on classic Eggs Benedict with smoked salmon and creamy hollandaise sauce.
Ingredients
Scale
- 4 English muffins, split and toasted
- 8 large eggs
- 200g smoked salmon slices
- 2 avocados, sliced
- 1 tablespoon white vinegar
- Fresh dill for garnish
- 3 large egg yolks (for hollandaise sauce)
- 1 tablespoon lemon juice (for hollandaise sauce)
- 1/2 cup unsalted butter, melted (for hollandaise sauce)
- Salt and cayenne pepper to taste (for hollandaise sauce)
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- Add Butter to Sauce: Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
- Poach the Eggs: Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar. Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- Assemble the Dish: Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
- Add Poached Eggs: Gently place poached eggs on top of the salmon and avocado.
- Pour Hollandaise Sauce: Spoon hollandaise sauce generously over each poached egg.
- Garnish and Serve: Garnish with fresh dill and serve immediately.
Notes
For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch. Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties. Ensure your eggs are as fresh as possible for the best poaching results. If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing. Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching and Making Sauce
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 415mg