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Smoked salmon eggs Benedict on toasted English muffin with runny poached egg and glossy hollandaise sauce

Smoked Salmon Eggs Benedict with Lemon Hollandaise

Toasted English muffins topped with cold-smoked salmon, soft poached eggs, and a lemony double-boiler hollandaise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the eggs Benedict
  • 4 English muffins split in half
  • 200 g Smoked salmon thinly sliced
  • 8 Eggs large; for poaching
  • 2 tbsp White vinegar for poaching water
  • 1 tbsp Unsalted butter for the muffins
  • 1 tbsp Fresh chives chopped, for garnish
  • Black pepper to taste
For the hollandaise
  • 3 Egg yolks large
  • 170 g Unsalted butter melted and kept warm
  • 1.5 tbsp Lemon juice fresh
  • 1 tbsp Water
  • 1 pinch Cayenne pepper
  • 0.25 tsp Salt or to taste

Method
 

Make the hollandaise
  1. Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Add the egg yolks, lemon juice, and 1 tbsp water, and whisk constantly for 3 to 4 minutes until pale and thick enough to leave ribbons.
  2. Remove the bowl from the heat. Drizzle in the warm melted butter a little at a time, whisking constantly, until the sauce is glossy and coats the back of a spoon.
  3. Season with cayenne and salt. Cover and set aside off the heat; it holds for about 30 minutes before it starts to separate.
Poach the eggs
  1. Fill a wide saucepan with about 3 inches of water and add the vinegar. Bring to a gentle simmer, small bubbles, not a rolling boil.
  2. Crack one egg into a small cup, then slide it into the water. Poach for 3 minutes, until the white is fully set and the yolk is still soft and runny.
  3. Lift out with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs, 2 to 3 at a time so the water temperature stays steady.
Assemble
  1. Toast the muffin halves until golden, then butter lightly while warm.
  2. Top each muffin half with smoked salmon, dividing it evenly among the 8 halves.
  3. Set a poached egg on top of the salmon on each half, then spoon warm hollandaise over the top. Finish with chives and cracked black pepper.

Notes

  • Hollandaise uses barely-cooked egg yolks; buy the freshest eggs you can and serve right away.
  • Poach eggs one or two at a time so the water temperature doesn't drop too much.
  • Warm your plates before serving so the hollandaise doesn't cool and thicken too fast.
  • Use pasteurized eggs for the hollandaise if serving pregnant or immune-compromised guests.