Simply Smoked Salmon Eggs Benedict Recipe

Eggs Benedict can make any morning, just that much more elegant, and apparently, it’s so easy to make! This smoked salmon eggs Benedict will ring brunch straight home to you and be the envy of your friends each weekend!

This popularized New York breakfast dish was named after a stockbroker named Lemuel Benedict, which is why every time I tried to write it out, Benedict wanted to stubbornly stay capitalized. Not only that, but did you know that Eggs Benedict can be served in many different ways including:

Eggs Florentine which includes spinach
Eggs Trivette which adds Creole mustard to the Hollandaise and a topping of crayfish
Eggs Omar which is known as a steak eggs Benedict (which sounds so yummy!)
- - and dozens more!

An Eggs Yasmin will be invented shortly, please follow up, I’m sure I’ll have a recipe on here any moment now!

check out more recipes here!

Truly, nothing is more exciting and fun then chit-chatting with friends over eggs benedict that you expertly made. The cherry on top is all about telling them how easily (after a few tries maybe) it took you to poach the perfect egg! At least, that was my true bragging moment.

Learning what a poached egg was (finally I figured it out)
Actually poaching an egg!

Now there are three main components to this!

Prep your English muffins!
Poach your eggs
And create your hollandaise sauce!

So you may have gasped at the poaching eggs because as complicated as it looks (it’s quite easy and rewarding!). There are many ways to poach an egg but I found a way to keep it simple but fun!

Smoked Salmon Eggs Benedict Recipe

by: Yasmin Ali

The perfect morning brunch of smoked salmon, English muffins, a poached egg, and velvety Hollandaise sauce!

Difficulty:Easy
Prep Time:15 mins
Cook Time:5 mins
Serves:4
Freezable:No

Nutrition per portion

Ingredients

2 whole English muffins
2 eggs
Dash of rice wine vinegar
2 egg yolks
1 tbsp lemon juice
1/4 cup melted butter
4 oz smoked salmon
paprika for seasoning
chives for seasoning

Method

Preheat your oven to 350 degrees to toast up your English muffins. Spread out your English muffins on a tin, breaking each in half. This recipe calls for 2 whole English muffins to make 4 eggs Benedicts, but feel free to double or half the recipe! Toast for 5 mins, or till lightly toasted tops.
Meanwhile, bring one pan of water (enough to cover the eggs or about 3-4 inches) to a hot simmer.
With a strainer, crack open the eggs and use the strainer to get rid of any loose water that is within the eggs. THIS IS IMPORTANT, just so you don't have stringy water floating around in the water while your eggs get poached, disrupting the look of your poached egg. See the photos above!
Drop the strainer into the hot water and slowly mix the water to create a small mini vortex. You can comfortably poach two eggs at a time. Poach for 4 minutes and then move to a room temperature water bath until assembly.
The next thing we will be making is the hollandaise sauce that will be used to top the poached eggs. Drop two egg yolks into a blender, and add the lemon juice. You can also opt to whisk! Blend or whisk until frothy.
Slowly, add the melted butter while the eggs are still being brought to a froth. Set aside for assembly.
Now it is time to assemble! Take one English muffin slice, add some fresh smoked salmon you can find at your local grocer, slowly add the poached egg, and drizzle the top of it with the homemade hollandaise sauce! Feel free to add paprika and chives for an added flavor boost! Feel free to add whatever else just to make things more fun, like I love adding mashed avocado on the slice of English Muffin for a more full taste!
Slow with a knife, slice the poached egg in half to allow the yolk to dress the entire Benedict, and serve!

Tips to help with this recipe!

A pan is much easier than a pot, just to avoid losing it in a deep pool of water and keeping it all tight together.
A second option instead of the strainer would be to just dash a bit of vinegar (doesn’t matter which kind) into the water to keep all the stringy egg white together.
If you’re a professional, yes crack the eggs in you whiz, but if you are like me, cracking them into a bowl and then slide them into the pan for a much easier, less messy transition.