
Salmon Eggs Eggs Benedict
Salmon Eggs Benedict transforms the beloved brunch classic into a luxurious dish, swapping Canadian bacon for delicate smoked salmon and topping it with a silky, lemon-kissed Hollandaise. The contrast of tender poached eggs, flaky fish, and buttery English muffins creates a perfect balance of richness and brightness, while fresh chives add a subtle herbal finish. Worth the effort for its restaurant-worthy presentation and deeply satisfying flavors, this dish elevates weekend mornings into a moment of indulgence.
Ingredients
- Eggs4
- White Wine Vinegar2 tbs
- English Muffins2
- ButterTo serve
- Smoked Salmon8 slices
- Lemon Juice2 tsp
- White Wine Vinegar2 tsp
- Egg3 Yolkes
- Unsalted Butter125g
Nutrition
Directions
- 1
First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- 2
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- 3
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
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