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Creamy Smoked Salmon Eggs Benedict for Two

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A rich and flavorful brunch recipe featuring perfectly poached eggs, silky smoked salmon, and a luscious hollandaise sauce served on toasted English muffins. Easy to prepare and perfect for a special morning.

Ingredients

Scale
  • 2 large eggs (room temperature for easier poaching)
  • 1 English muffin, split and toasted
  • 4 ounces smoked salmon, thinly sliced
  • Fresh dill or chives for garnish (optional)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons unsalted butter, melted and warm
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Salt to taste
  • 1 tablespoon white vinegar (for poaching water)
  • Black pepper, freshly ground (to season the eggs)

Instructions

  1. Toast the English muffin halves until golden and crisp. Set aside on warm plates.
  2. Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer over medium heat.
  3. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
  4. Use a slotted spoon to remove eggs, gently shaking off excess water. Keep warm on a plate lined with a paper towel.
  5. In a heatproof bowl over simmering water (double boiler), whisk together 3 egg yolks and 1 tablespoon lemon juice until mixture thickens and doubles in volume (about 3 minutes).
  6. Slowly drizzle in 6 tablespoons melted butter while whisking constantly to emulsify. Remove from heat and season with salt and a pinch of cayenne or smoked paprika. Keep warm but don’t overheat.
  7. Place toasted English muffin halves on plates. Layer smoked salmon slices evenly on each half.
  8. Gently place a poached egg on top of the salmon.
  9. Spoon warm hollandaise sauce generously over the eggs.
  10. Garnish with fresh dill or chives and a sprinkle of black pepper.
  11. Serve immediately while the hollandaise is warm and silky.

Notes

Keep hollandaise sauce warm but not hot to prevent breaking. If sauce splits, whisk in a teaspoon of warm water to re-emulsify. Use fresh eggs and gently simmer water for perfect poached eggs. Toast muffins just before serving to keep crisp. For dairy-free hollandaise, substitute butter with coconut oil and blend with aquafaba for an egg-free alternative.

Nutrition

Keywords: eggs benedict, smoked salmon, hollandaise sauce, brunch recipe, easy brunch, poached eggs, creamy sauce

Find it online: https://tessierecipes.com/creamy-smoked-salmon-eggs-benedict-for-two-easy-perfect-brunch-recipe/