Smoked Salmon Eggs Benedict

1
Vickie Parks

By
@Northwestgal

There are so many great recipes for Eggs Benedict. Classic Eggs Benedict was created in 1894 at the Waldorf Astoria Hotel in New York City. It has been a breakfast favorite for well over a century. And this New York favorite uses smoked salmon for those whose diets don't allow pork or salty cured meats. It makes a great brunch dish or an impressive breakfast dish when you have a special occasion to celebrate.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 2
    english muffins, split and toasted
  • 4 slices
    smoked salmon
  • 1
    avocado - peeled, cored and sliced thin
  • 1 to 2 Tbsp
    fresh chives, chopped (optional garnish)
  • POACHED EGGS

  • 4 large
    eggs
  • 2 tsp
    white vinegar
  • ·
    water (enough to fill small saucepan about 2/3 full)
  • HOLLANDAISE SAUCE

  • 3 large
    egg yolks
  • 1 1/2 Tbsp
    fresh squeezed lemon juice
  • 1 pinch
    cayenne pepper (optional)
  • 1/4 tsp
    salt
  • 1 c
    unsalted butter, melted

How to Make Smoked Salmon Eggs Benedict

Step-by-Step

  1. First, make the Hollandaise sauce. Combine egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30 to 60 seconds. With the blender still running, add the butter in a slow stream until emulsified and forms a smooth and slightly thick sauce. Set aside until ready to assemble the Eggs Benedict.
  2. Next, poach the eggs. Bring a large pan of water to a boil and add the vinegar. Lower the heat so that the water is at a gentle simmer (not a hard, rolling boil). Crack eggs into small ramekins or measuring cups, if desired, being sure to not break the yolk. Stir the water so you have a slight whirlpool, then slide eggs into the simmering water, one by one. Cook each egg for about 4 minutes, then with a slotted spoon lift eggs out of the pan and let excess water drain back into pan; set eggs aside until all are poached.
  3. Last, assemble the Eggs Benedict. Place a slice of smoked salmon on each toasted English Muffin half. Top with a few slices of avocado, then place a poached egg over avocado slices. Drizzle Hollandaise Sauce over each egg. Garnish with fresh chopped chives, if desired. Serve immediately.

Printable Recipe Card

About Smoked Salmon Eggs Benedict

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy



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