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Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

Prep time: 30 minServes: 4

Pairs with

Brunch with hollandaise and smoked salmon — Champagne or sparkling wine isn't just appropriate, it's mandatory. The bubbles cut through egg, butter, and smoke like nothing else can.

Ingredients

  • 4 eggs
  • 200g smoked salmon
  • 2 English muffins, halved and toasted
  • Chives to garnish
  • Hollandaise:
  • 3 egg yolks
  • 150g butter, melted
  • Juice of ½ lemon
  • 1 tbsp warm water
  • Salt, cayenne pepper

Method

  1. 11. Hollandaise: whisk egg yolks with lemon juice and water in a bowl over a water bath (not boiling — just simmering) until thickened and pale, 3–4 minutes.
  2. 22. Drizzle in the melted butter in a thin stream while whisking — just like making mayonnaise. Season with salt and cayenne. Keep warm.
  3. 33. Poach the eggs: bring water to a boil with a splash of vinegar. Reduce to a simmer. Create a whirlpool, drop the eggs in one at a time. 3 minutes for runny yolks.
  4. 44. Place a slice of smoked salmon on each toasted muffin half. Lift the poached eggs out with a slotted spoon, place on top.
  5. 55. Spoon hollandaise over generously. Garnish with chives.