Eggs Benedict With Salmon Recipe
Prep Time:
12 minutes
Cook Time:
15 minutes
Servings:
2 Servings
Ingredients
  • 3 egg yolks
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 10 tablespoons (4.9 ounces) butter, cut into small chunks
  • 1/4 teaspoon salt + more to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon white or apple cider vinegar
  • 4 large fresh eggs
  • 1 (3.5-ounce) packet smoked salmon
Directions
  1. To make the hollandaise sauce, add the egg yolks, lemon juice, water, and Dijon mustard to a saucepan, and whisk together (not on the heat).
  2. Add the butter, and put the pan on a low to medium heat.
  3. Whisk constantly as the butter melts, and continue whisking until the mixture thickens to a sauce consistency, about 5 minutes.
  4. Remove the pan from the heat, and whisk in the salt and cayenne pepper. Taste and add more salt, if desired.
  5. To poach the eggs, fill a large saucepan with approximately 4 inches of water and 1 tablespoon of vinegar.
  6. Bring to a boil, then turn down to a low simmer.
  7. Crack each egg into a small pinch bowl or ramekin.
  8. Stir the water quickly for about 10 seconds to create a fast vortex in the pan, then immediately pour an egg into the center of the vortex.
  9. Cook for 3 minutes for a cooked white and runny yolk, or longer if you prefer a firmer yolk. Then, remove the poached eggs with a slotted spoon.
  10. Repeat with the remaining 3 eggs.
  11. To assemble the eggs Benedict, slice the English muffins in half, and toast them.
  12. Add the smoked salmon on top of each muffin half.
  13. Place a poached egg on top of the salmon.
  14. Spoon the hollandaise sauce over the top.
  15. Season with salt and pepper, and sprinkle over some fresh chopped chives.