Smoked Salmon Eggs Benedict

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.

Gather Your Ingredients -EGGS BENEDICT-

– 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

Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top.

Let's Make Eggs Benedict!

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.

Let's Make Hollandaise!

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.

Let's Poach Eggs!

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!

Let's Serve!

Season with salt and pepper to taste

Let's Serve!

A brunch for Mother's Day!


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