Eggs Benedict with Smoked Salmon

This elegant twist on the classic Benedict swaps traditional ham for silky smoked salmon. The blender method for the Hollandaise sauce ensures a foolproof, rich, and creamy finish every time.

Eggs Benedict with Smoked Salmon

This elegant twist on the classic Benedict swaps traditional ham for silky smoked salmon. The blender method for the Hollandaise sauce ensures a foolproof, rich, and creamy finish every time.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Base: 4 eggs 2 English muffins (split), 5.5oz smoked salmon
• Hollandaise: 7 tbsp unsalted butter melted/hot, 1 egg yolk, 1/2 tbsp lemon juice, salt, pepper

Equipment

• Blender
• Saucepan (for poaching)
• Toaster

Method

 

Instructions

1. Sauce: Blend egg yolk and lemon juice. With motor running, slowly stream in hot melted butter until sauce thickens. Season and keep warm.
2. Eggs: Poach eggs in simmering water for 3 minutes until whites are set but yolks are runny. Drain.
3. Base: Toast the English muffins until golden.
4. Assemble: Top each muffin half with smoked salmon, a poached egg, and a generous pour of Hollandaise.

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