How to Make Smoked Salmon Eggs Benedict for Two - A Step-by-Step Guide

Nothing says indulgence quite like a classic brunch dish, and few recipes are as luxurious and satisfying as Eggs Benedict. The combination of poached eggs, creamy hollandaise sauce, and a buttery English muffin is a delicious treat that never fails to impress. But if you're looking to elevate this classic dish to the next level, consider adding a touch of smoky, savory flavor to the mix with this recipe for Smoked Salmon Eggs Benedict.

This recipe for Smoked Salmon Eggs Benedict for...

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Ingredients

  • 2 egg yolks
  • 1 ¾ tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon white sugar
  • 1⁄16 teaspoon Worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground black pepper
  • ½ cup butter, melted
  • ½ teaspoon distilled white vinegar
  • 4 eggs
  • 2 English muffins, split
  • 1 tablespoon butter
  • 4 ounces smoked salmon, thinly sliced

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 2
  • Yield: 2 servings

  • Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
  • Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
  • Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  • Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.
  • Nutrition

    858 cal.

    • Total Fat: 70g
    • Saturated Fat: 38g
    • Cholesterol: 727mg
    • Sodium: 1295mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 31g
    • Vitamin C: 0mg
    • Calcium: 199mg
    • Iron: 4mg
    • Potassium: 274mg