Smoked Salmon Eggs Benedict Delight for Two
Indulge in a luxurious breakfast experience with our Smoked Salmon Eggs Benedict Delight—a perfect blend of rich poached eggs, buttery English muffins, and delicate smoked salmon, all topped with a velvety homemade Hollandaise sauce. This dish is not just a meal; it’s an experience to savor on special occasions like birthdays, anniversaries, or any day you wish to pamper yourself or a loved one. The creamy Hollandaise sauce, paired with the saltiness of the smoked salmon, elevates the classic Eggs Benedict to new heights. Prepare this delightful dish with your partner and enjoy a romantic breakfast that’s sure to impress!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
6 (4 for poaching, 2 for Hollandaise sauce)
Smoked Salmon
4 slices (Ready to use)
English Muffins
2 (Split in half)
Butter
4 ounces (Melted)
Lemon Juice
1 tablespoon (Freshly squeezed)
Salt
to taste (For seasoning)
Black Pepper
to taste (Freshly cracked for seasoning)
Instructions
1
Preheat the grill/broiler to medium-high heat. Bring a large pan of water to a rapid boil over high heat, then reduce the heat so that the water is gently simmering.
2
To poach the eggs, crack each egg into a small cup individually, one at a time, and carefully slide them into the simmering water. Ensure the eggs are spaced apart to avoid sticking. Reduce the heat to the lowest setting and set a timer for 3 minutes for perfectly soft poached eggs.
3
While the eggs poach, split the English muffins in half and toast them either under the grill/broiler or in a toaster until golden brown.
4
For the Hollandaise sauce, melt the butter in a small saucepan or microwave until it is bubbling and fully liquid but not browned. Remove from heat.
5
In a blender, crack the remaining two eggs and secure the lid, leaving the spout/hole open. Begin blending on low speed and slowly drizzle the hot melted butter through the spout in a steady stream; this will emulsify and thicken the mixture. Add lemon juice, salt, and freshly cracked pepper to taste, blending until creamy and smooth.
6
Arrange the toasted muffin halves on two plates, placing two halves on each plate.
7
Layer each muffin half with a slice of smoked salmon.
8
Once the poached eggs are finished, use a slotted spoon to carefully drain them and place one egg on each muffin half topped with smoked salmon.
9
Generously spoon the homemade Hollandaise sauce over each poached egg.
10
Serve immediately, and enjoy your luxurious breakfast together!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoked Salmon Eggs Benedict?
It is a luxurious breakfast dish featuring poached eggs, smoked salmon, and English muffins topped with homemade Hollandaise sauce.
How many people does this recipe serve?
This specific recipe is portioned to serve two people.
How many eggs are needed in total for this recipe?
You will need 6 eggs in total: 4 for poaching and 2 for the Hollandaise sauce.
How long should the eggs be poached for?
Poach the eggs for 3 minutes on the lowest heat setting for perfectly soft results.
What is the best way to poach the eggs?
Crack each egg into a cup and carefully slide them into simmering water, ensuring they are spaced apart.
How do I prepare the English muffins?
Split the English muffins in half and toast them under a grill or in a toaster until they are golden brown.
How is the Hollandaise sauce made in this recipe?
It is made by blending two eggs and slowly drizzling in hot, bubbling melted butter to emulsify the mixture.
What kind of butter should I use for the sauce?
Use 4 ounces of butter, melted until it is bubbling and fully liquid but not browned.
How do I add the butter to the blender for the sauce?
Drizzle the hot melted butter through the blender spout in a steady stream while blending on low speed.
What seasonings are used in the Hollandaise sauce?
The sauce is seasoned with fresh lemon juice, salt, and freshly cracked black pepper.
How many slices of smoked salmon are required?
The recipe calls for 4 slices of smoked salmon, which is one slice per muffin half.
What equipment is needed for the Hollandaise sauce?
You will need a small saucepan or microwave to melt the butter and a blender to mix the sauce.
How should the water be for poaching?
The water should be brought to a rapid boil first, then reduced to a gentle simmer before adding the eggs.
What is the first step of the recipe?
Preheat the grill/broiler and bring a large pan of water to a rapid boil.
How do I assemble the Smoked Salmon Eggs Benedict?
Layer a slice of salmon on a muffin half, top with a poached egg, and spoon Hollandaise sauce over it.
Is this recipe suitable for special occasions?
Yes, it is ideal for birthdays, anniversaries, or a romantic breakfast to pamper a loved one.
How do I remove the poached eggs from the water?
Use a slotted spoon to carefully drain the water from the poached eggs before serving.
Can I melt the butter in the microwave?
Yes, the butter can be melted in either a small saucepan or a microwave until liquid.
How much lemon juice is needed?
The recipe requires 1 tablespoon of freshly squeezed lemon juice.
What should the heat setting be while the eggs are poaching?
The heat should be set to the lowest setting once the eggs are in the water.
Does the recipe use black pepper?
Yes, freshly cracked black pepper is used to season the dish to taste.
Can I make this dish for a brunch?
Absolutely, brunch is one of the primary tags and recommended occasions for this recipe.
What is the texture of the Hollandaise sauce?
The sauce should be velvety, creamy, and smooth.
Should the eggs be cracked directly into the boiling water?
It is recommended to crack them into a cup first to help them slide into the water more carefully.
How many muffin halves go on each plate?
Arrange two toasted muffin halves on each of the two plates.
Is the salmon cooked in this recipe?
No, the recipe uses ready-to-use smoked salmon slices layered onto the muffins.
What if my Hollandaise doesn't thicken?
Ensure the butter is hot and bubbling when drizzled into the blender to properly emulsify the eggs.
Can I toast the muffins in a broiler?
Yes, the instructions mention using either a grill/broiler or a toaster.
Should I salt the poaching water?
The recipe does not specify salting the water, but salt is added to the Hollandaise sauce.
How soon should I serve the dish after assembly?
Serve immediately to ensure the eggs and muffins are warm and the sauce is fresh.