Introduction: Elevate your mornings with a sophisticated and delectable breakfast: Eggs Benedict with Smoked Salmon. This twist on the classic dish combines the rich flavors of hollandaise sauce with the savory taste of smoked salmon, creating a breakfast that’s perfect for any occasion, whether it’s a special breakfast in bed or a delightful Sunday brunch.
Ingredients:
- 4 large eggs
- 2 English muffins, halved
- 4 slices smoked salmon
- 1 avocado, sliced
- 1 tbsp white vinegar
- Fresh dill for garnish
- Salt and pepper to taste
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions:
- Prepare the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until thickened and doubled in volume.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water.
- Continue whisking and slowly add the melted butter, a little at a time, until the sauce is thick and creamy. Remove from heat and season with salt and cayenne pepper.
- Poach the Eggs:
- Fill a large saucepan with water and bring to a gentle simmer. Add the vinegar.
- Crack the eggs into individual ramekins. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the water.
- Poach the eggs for about 3 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Eggs Benedict:
- Toast the English muffin halves until golden brown.
- Top each half with a slice of smoked salmon, followed by a few avocado slices.
- Place a poached egg on top and drizzle generously with the hollandaise sauce.
- Garnish with fresh dill and season with salt and pepper.
Why You’ll Love It: This breakfast recipe is perfect for those looking to impress with minimal effort. The combination of creamy hollandaise, rich smoked salmon, and fresh avocado creates a symphony of flavors that’s hard to resist.