Eggs benedict with salmon recipe

Eggs Benedict with Salmon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and indulgent brunch recipe? Look no further than this mouthwatering Eggs Benedict with Salmon recipe. This classic dish features perfectly poached eggs, smoked salmon, and a rich hollandaise sauce served on a toasted English muffin. The combination of flavors and textures is simply irresistible, making it an ideal choice for any special occasion or lazy weekend morning. Get ready to impress your guests with this elegant and satisfying breakfast dish.

Keywords: Eggs Benedict, Salmon, Brunch, Hollandaise sauce, Poached eggs

Eggs benedict with salmon recipe details

Eggs benedict with salmon recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1 l	water
4 tbsp	white vinegar
4 piece(s)	English muffins or Toasties, split
8 slice(s)	smoked salmon
8	eggs
some	chive, chopped
4	egg yolks
1 tbsp	fresh lemon juice
125 g	butter, unsalted
pinch(es)	salt and cayenne

Instructions

Sauce Hollandaise
Whisk the egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble! Slowly drizzle in the melted butter and continue to whisk until sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached eggs
Bring a pot of water to a simmer. Make sure to use a pot with a wide opening and slow sides, it is easier to fish the eggs out of the water. Add white vinegar. Crack an egg into a little bowl, cup or a large ladle, then slip the egg into the simmering water. You can herd the little egg white flyaways back together if you like. After about 3 minutes, remove the egg with a slotted spoon. Repeat with the other eggs.

Arrange a slice of salmon on a muffin, one egg on top. Season with some salt and pepper. Spoon hollandaise sauce over the eggs, garnish with chopped chive. Two muffins per serving.

Perfect with Cranberry and champaign cocktail.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a