Indulge in a classic brunch staple with a twist: Smoked Salmon Eggs Benedict. Perfectly poached eggs, buttery English muffins, and luscious hollandaise sauce are elevated by the addition of savory smoked salmon.
– Unsalted butter
– English muffins opened OR 3 hash brown patties
– White distilled vinegar
– Eggs
– Egg yolks
– Lemon juice
– Smoked Salmon slices
– Spinach
– Capers
– Kosher salt to taste
– Cayenne powder to taste
– Pepper to taste
To the stainless steel bowl, add the 3 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, which will take about 1 to 2 minutes.
Create a whirlpool motion into the simmering pot. Place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring in a clockwise motion, until the egg white is set while the yolk remains runny.
Top each muffin with a few slices of spinach. Place two eggs on top. Add a salmon slices and pour some hollandaise sauce over the whole thing. Sprinkle capers and cayenne powder on top of the sauce, and serve!