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20-Minute Smoked Salmon Eggs Benedict That Will Wow You

smoked salmon eggs benedict
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A classic brunch dish with smoked salmon and poached eggs on an English muffin, topped with hollandaise sauce.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 eggs
  • 4 slices smoked salmon
  • 1 tbsp white vinegar
  • 1/2 cup unsalted butter, melted
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh dill for garnish

Instructions

  1. Fill a pot with water, add vinegar, and bring to a simmer.
  2. Poach the eggs for 3-4 minutes until whites are set but yolks are runny.
  3. Whisk egg yolks, lemon juice, salt, and pepper in a heatproof bowl.
  4. Place the bowl over simmering water and slowly whisk in melted butter until thickened.
  5. Toast the English muffins and top each half with smoked salmon.
  6. Place a poached egg on each muffin half and drizzle with hollandaise sauce.
  7. Garnish with fresh dill and serve immediately.

Notes

  • Use fresh eggs for best poaching results.
  • Keep hollandaise sauce warm but avoid overheating.
  • Adjust lemon juice to taste.

Nutrition

Find it online: https://bibodo.com/smoked-salmon-eggs-benedict-recipe/