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Perfect Smoked Salmon Benedict with Silky Hollandaise Sauce

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A fuss-free yet fancy smoked salmon benedict recipe featuring perfectly poached eggs and a silky smooth hollandaise sauce, ideal for special occasions or a luxurious brunch.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 8 ounces (225 grams) smoked salmon, thinly sliced
  • 4 large fresh eggs (for poaching)
  • 1 tablespoon white vinegar (for poaching eggs)
  • 3 large egg yolks, room temperature
  • 1/2 cup (113 grams) unsalted butter, melted and hot
  • 1 tablespoon fresh lemon juice, freshly squeezed
  • Salt, to taste
  • Pinch of cayenne pepper or white pepper (optional)
  • Fresh dill sprigs (optional, for garnish)
  • Chives, finely chopped (optional, for garnish)
  • Capers (optional, for garnish)

Instructions

  1. Toast the English muffins until golden and crisp. Set aside on a warm plate.
  2. Set up a double boiler by filling a pot with 1-2 inches of water and bringing it to a gentle simmer.
  3. In a heatproof bowl, whisk 3 room-temperature egg yolks vigorously until pale and slightly thickened, about 2 minutes.
  4. Slowly drizzle in 1/2 cup (113 grams) of hot melted unsalted butter while continuously whisking to prevent curdling. Keep whisking until the sauce thickens to a silky consistency, about 3-5 minutes.
  5. Remove the bowl from heat. Stir in 1 tablespoon fresh lemon juice, salt to taste, and a pinch of cayenne or white pepper if using. Keep warm by covering the bowl and placing it near the stove (do not reheat over heat).
  6. Fill a medium saucepan with water and add 1 tablespoon white vinegar. Bring to a gentle simmer (about 180°F/82°C).
  7. Crack one egg into a small bowl. Stir the simmering water gently to create a vortex, then slide the egg into the center. Poach for 3-4 minutes for runny yolks or longer for firmer yolks.
  8. Use a slotted spoon to carefully lift the egg, draining excess water. Repeat with remaining eggs.
  9. Place toasted English muffin halves on plates. Layer each with a few slices of smoked salmon, then top with a poached egg.
  10. Generously spoon the warm silky hollandaise sauce over each egg.
  11. Garnish with chopped chives, fresh dill sprigs, and capers if desired.
  12. Serve immediately and enjoy.

Notes

Use fresh eggs at room temperature for best hollandaise results. Keep butter hot but not browned to avoid bitterness. If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Poach eggs gently to keep yolks runny. For dairy-free hollandaise, substitute butter with high-quality olive oil or try a silken tofu-based sauce.

Nutrition

Keywords: smoked salmon benedict, hollandaise sauce, poached eggs, brunch recipe, easy benedict, breakfast, smoked salmon

Find it online: https://hungermind.com/perfect-smoked-salmon-benedict-recipe-easy-silky-hollandaise-sauce-guide/