British · Brunch · Medium
Smoked Salmon Eggs Benedict
0.0 (0 ratings)- Total
- 30 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 435
Toasted English muffins hold smoked salmon and poached eggs beneath a warm lemon hollandaise, with chives for a fresh finish.
A buttery sauce ties smoked salmon eggs Benedict together, but the lemon keeps it from overwhelming the fish. The muffins supply a crisp base for the soft eggs, so toast them while the poaching water heats and assemble everything while warm.
Gentle heat matters most for the hollandaise. Keep the bowl above the water and whisk steadily; if the sauce thickens too far, a spoonful of warm water brings it back to a pourable texture.
Method
Bring a shallow saucepan of water to a gentle simmer. Whisk the egg yolks, lemon juice and 2 tbsp water in a heatproof bowl set above it, without touching the water.
Whisk over low heat for until thick enough to leave trails. Slowly whisk in the warm melted butter, then continue whisking gently for until the sauce reaches 160°F. Season with salt and black pepper and remove from the heat.
Bring a wide pan of water to a bare simmer and add the vinegar. Crack each whole egg into a cup and slide into the water. Poach over low heat for until the whites and yolks are set; lift out and drain well.
Meanwhile, toast the English muffin halves for until golden. Divide the smoked salmon between them, add a poached egg to each and spoon over the warm hollandaise. Finish with chives.
Forkue tips
- A little warm water loosens hollandaise that has become too thick. Whisk it in a teaspoon at a time off the heat.
Storing and reheating
Assemble just before eating. Refrigerate unused smoked salmon according to its package directions. Hollandaise and toasted muffins lose their best texture after storage, so make only what you plan to serve.
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Kitchen gear
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Smoked Salmon Eggs Benedict: FAQ
Can I make the hollandaise without a blender?
Yes, the bowl-and-whisk method here gives you close control over the heat. Keep whisking around the edges of the bowl where the sauce thickens first.
Why did my hollandaise separate?
The butter may have gone in too quickly or the bowl became too hot. Take it off the heat and whisk a teaspoon of warm water into a small portion, then gradually add the rest.
How do I store and reheat Smoked Salmon Eggs Benedict?
Assemble just before eating. Refrigerate unused smoked salmon according to its package directions. Hollandaise and toasted muffins lose their best texture after storage, so make only what you plan to serve.
How long does Smoked Salmon Eggs Benedict take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Smoked Salmon Eggs Benedict?
The key ingredients are eggs, egg yolks, english muffins, smoked salmon, unsalted butter and lemon juice, plus pantry basics.
Any tips for Smoked Salmon Eggs Benedict?
A little warm water loosens hollandaise that has become too thick. Whisk it in a teaspoon at a time off the heat.
