Classic Eggs Benedict with Smoked Salmon

Indulge in this classic and elegant dish of perfectly poached eggs, smoked salmon, and creamy hollandaise sauce on a toasted English muffin. A decadent breakfast or brunch option that is sure to impress.

Ingredients

6	eggs
4	slices smoked salmon
2	English muffins
4	ounces ounces of butter
1	tablespoon tablespoon of lemon juice
	salt and black pepper

Instructions

• 1. Preheat the grill/broiler. Bring a large pan of water to a boil over high heat. Once the water is boiling, reduce the heat to a simmer.
  2. Poach the eggs: Crack each egg into a cup and gently slide it into the simmering water. Be careful to keep the eggs separated. Lower the heat to the lowest setting and cook the eggs for 3 minutes.
  3. Split the English muffins and toast them under the grill or in a toaster.
  4. Prepare the Hollandaise sauce: Melt the butter in a small pan or in the microwave until completely liquid but not browned. In a blender, crack the remaining eggs and blend. While blending, slowly pour in the melted butter through the open spout/hole to thicken the eggs. Add lemon juice and season with freshly ground black pepper and salt to taste.
  5. Arrange the toasted muffins on plates, placing two halves on each plate.
  6. Top the muffin halves with slices of smoked salmon.
  7. Carefully remove the poached eggs from the water and place one on each muffin half.
  8. Drizzle a generous spoonful of hollandaise sauce over each egg and serve immediately.

Jul 19, 2024