Prepare to elevate your brunch game with a dish that combines the rich flavors of smoked salmon and the velvety goodness of hollandaise sauce, all nestled atop perfectly poached eggs and warm, toasted English muffins. This Smoked Salmon Eggs Benedict recipe is a true masterpiece, indulging your taste buds with every bite.
Whether you’re hosting a luxurious brunch gathering or treating yourself to a weekend indulgence, this recipe is sure to impress. The harmony of flavors and textures will transport you to a world of culinary bliss, making every forkful an experience to savor. Get ready to elevate your taste buds and create a masterpiece worthy of the finest brunch establishments.
Ingredients:
- 4 English muffins, split in half
- 8 large eggs
- 1 cup white vinegar
- 8 ounces smoked salmon, sliced or torn into pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream
- 2 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh dill or chives, for garnish
Instructions:
1. Toast the English muffins until golden brown and set them aside on a plate.
2. Fill a large saucepan with 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
3. Crack each egg individually into a small bowl or ramekin, then gently slide it into the simmering water. Poach the eggs for 4-5 minutes, until the whites are completely set, and the yolks are still runny. Remove the poached eggs with a slotted spoon and transfer them to a plate lined with paper towels.
4. To make the hollandaise sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream, and cook until thickened, about 5 minutes.
5. In a small bowl, whisk the egg yolks with the lemon juice, salt, and cayenne pepper. Slowly whisk in the hot milk mixture, a little at a time, until fully incorporated and the sauce is smooth and velvety.
6. To assemble, place a toasted English muffin half on each plate. Top with a portion of smoked salmon, followed by a poached egg. Generously drizzle the hollandaise sauce over the top, and garnish with chopped fresh dill or chives.
Serve immediately and savor the richness of this elegant and indulgent Smoked Salmon Eggs Benedict. Enjoy every bite of this brunch masterpiece, and revel in the harmonious flavors that will leave you craving for more.
