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 |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 758.4 kcal |
| Protein | 24.4 g |
| Fat | 61.9 g |
| Carbohydrates | 27 g |
| Fiber | 2 g |
| Sugar | 3.4 g |
Published on Jul 19, 2024 by Luminița