Eggs Benedict With Smoked Salmon & Chives
This delightful brunch dish combines perfectly poached eggs with creamy hollandaise sauce, decadent smoked salmon, and buttery English muffins. The velvety hollandaise sauce, enriched with lemon juice and butter, drapes over the tender poached eggs and savory salmon, creating a harmonious blend of flavors. A sprinkle of fresh chives adds a pop of color and freshness to this elegant dish. Ideal for a special weekend breakfast or brunch gathering, this recipe is sure to impress your guests and awaken your taste buds.
— Constant Cookbook
Ingredients
- 4 eggs
- 2 tbsp white wine vinegar
- 2 English muffins , halved
- a little butter , for spreading
- 8 slices smoked salmon
- chopped chives , to serve
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125g unsalted butter , diced
Instructions
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4 as part of a brunch buffet
Nutrition
- Calories: 564 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 3.1 milligram of sodium
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