This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.
Smoked Salmon Eggs Benedict is one of my all-time favorite breakfasts ever. The creamy, lemony hollandaise complements the smoky salmon perfectly, resulting in a Benedict that transcends all others.
Stunningly simple to make, Smoked Salmon Eggs Benedict takes only 10 minutes to prepare. Its beautiful presentation makes it perfect for everything from an intimate breakfast in bed to an elegant brunch gathering. Enjoy.
Smoked Salmon Benedict
- 4 poached eggs
- 1 batch 2-Minute Hollandaise Sauce
- 2 oz. smoked salmon sliced thin
- 2 English muffins
Split and toast English muffins. Put one half on each plate. (Or two on each if you're hungry!)
Lay a thin layer of smoked salmon on each toasted muffin half.
Top each salmon-muffin with a poached egg.
Spoon hollandaise sauce generously on top.
Serve 2 or 4, depending upon how hungry you are.
2- Minute Blender Hollandaise
- 3 eggs yolks
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 smaller pinch cayenne or a few drops of hot sauce
- 1/2 cup unsalted butter
Place egg yolks, lemon juice, salt and cayenne in a blender pitcher. Pulse for a few seconds to blend.
Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.
The sauce will begin to thicken before you have added all the butter.
Taste the sauce and add more lemon juice and seasonings if desired.
Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.
Step 2: I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
Step 3: My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too! You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.
Leftover Sauce Reality: I use leftover hollandaise the next day. It isn’t pretty and I’d never serve it to company, but it still tastes fantastic, and no has complained yet.