Eggs Benedict with Smoked Salmon

Elevate your brunch game with this luxurious recipe for Eggs Benedict with Smoked Salmon, a sophisticated twist on the classic dish. Perfectly poached eggs rest atop toasted English muffin halves layered with silky smoked salmon, all crowned with a luscious homemade hollandaise sauce infused with just the right touch of lemony brightness. This gourmet delight combines creamy textures and smoky flavors, balanced by a sprinkle of fresh chives for a pop of color and herbal aroma. Ideal for special occasions or indulgent mornings, this recipe is surprisingly approachable, with simple step-by-step instructions to guide you through crafting a truly restaurant-quality dish. Treat yourself (and your guests!) to the ultimate savory satisfaction.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 whole English muffins
• 4 large Eggs
• 200 grams Smoked salmon
• 120 grams Unsalted butter
• 1 tablespoon Lemon juice
• 1 tablespoon White wine vinegar
• 3 large Egg yolks
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon, chopped Chives
• 1 teaspoon Water

Directions

Step 1

Split the English muffins in half and toast them until golden brown. Set aside.

Step 2

Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.

Step 3

Add white wine vinegar to the simmering water. Crack the eggs into separate small bowls or ramekins.

Step 4

Create a gentle whirlpool in the simmering water using a spoon. Carefully slide each egg into the water, one at a time. Poach the eggs for about 3 to 4 minutes, until the whites are set and the yolks remain soft. Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate.

Step 5

To make the hollandaise sauce, melt the butter in a small saucepan over low heat, making sure it doesn't burn.

Step 6

In a heatproof bowl, whisk together the egg yolks, lemon juice, water, salt, and pepper until well combined.

Step 7

Place the bowl over a pot of simmering water (double boiler setup) ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture thickens, about 3 to 4 minutes.

Step 8

Slowly drizzle in the melted butter while continuously whisking until the sauce becomes creamy and smooth. Remove from heat and cover to keep warm.

Step 9

Place two toasted English muffin halves on each plate. Top each half with a portion of smoked salmon.

Step 10

Gently place a poached egg on top of the smoked salmon.

Step 11

Spoon the hollandaise sauce over the eggs and sprinkle with chopped chives for garnish.

Step 12

Serve immediately while warm for the best experience.

Nutrition Facts

Serving size	800.4 grams (800.4g)

Amount per serving	% Daily Value*
Calories	1990

Total Fat 151.10g	194%
Saturated Fat 73.90g	370%
Polyunsaturated Fat 2.00g
Cholesterol 1609mg	536%
Sodium 3550mg	154%
Total Carbohydrate 90.80g	33%
Dietary Fiber 8.30g	30%
Total Sugars 13.50g
Protein 76.90g	154%

Vitamin D 1587IU	7935%
Calcium 275mg	21%
Iron 12mg	68%
Potassium 750mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 15.1%

Carbs: 17.9%