Creamy Salmon Eggs Benedict


Make this creamy smoked salmon eggs benedict recipe for brunch, the perfect marriage of a poached egg and hollandaise sauce with the smokiness of lox.

INGREDIENTS English muffins OR Hash brown patties Unsalted butter or vegan butter Egg yolks Lemon juice Salt  Dijon mustard White distilled vinegar Eggs Smoked salmon slices Spinach Capers Cayenne and pepper


Fill a large pot with water, and add salt and vinegar. Bring water to a boil. Place a large stainless steel bowl over the pot.


To the stainless steel bowl, add Dijon mustard, the egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency. Gradually pour in ½ cup of the warm butter, whisking continuously until the mixture becomes thick and creamy. Taste, and season with salt and cayenne powder. Remove bowl with hollandaise sauce and set aside.


Poach the eggs: Break eggs into 6 ramekins. Lower the water to a simmer, avoiding a rolling boil. Using a slotted spoon, create a whirlpool motion in your pot. Next, place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring occasionally in a clockwise motion, until the egg white is set while the yolk remains runny


To serve, line up 3 plates and place two halves of an English Muffin, or a Hashbrown on each plate. Top each serving with a few spinach leaves.


Place two eggs on top of each serving. Top eggs with smoked salmon slices. Generously spoon hollandaise sauce over the whole thing.


Lastly, sprinkle a few capers and garnish with cayenne powder on top of the sauce, and serve.

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