American 15 min

Smoked Salmon Eggs Benedict

Name: Smoked Salmon Eggs Benedict
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 English muffins, split and toasted; 8 oz smoked salmon, thinly sliced; 8 large eggs; 2 tablespoons white vinegar; 3 large egg yolks; 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard; Pinch of cayenne; ½ cup unsalted butter, melted and warm; Salt and white pepper to taste; 2 tablespoons capers, rinsed; 2 tablespoons fresh chives, chopped; Smoked paprika for garnish

breakfastseafood

Ingredientsfor 2

560

Cal

32g

Protein

28g

Carbs

36g

Fat

14 English muffins, split and toasted
28 oz smoked salmon, thinly sliced
38 large eggs
42 tablespoons white vinegar
53 large egg yolks
61 tablespoon fresh lemon juice
7½ teaspoon Dijon mustard
8Pinch of cayenne
9½ cup unsalted butter, melted and warm
10Salt and white pepper to taste
112 tablespoons capers, rinsed
122 tablespoons fresh chives, chopped
13Smoked paprika for garnish

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Instructions

1
Make hollandaise: Whisk egg yolks, lemon juice, Dijon, and cayenne in a heatproof bowl over barely simmering water. Whisk vigorously 3–4 minutes until the mixture doubles in volume and forms thick ribbons. Remove from heat; slowly drizzle in warm melted butter, whisking constantly, until thick and glossy. Season with salt and white pepper. Keep warm over the hot water.
2
Fill a wide saucepan with 3 inches of water and white vinegar; bring to a bare simmer. Crack each egg into a small cup. Create a gentle whirlpool, then slide eggs in one at a time. Poach 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and blot dry.
3
Place toasted English muffin halves on each plate. Drape smoked salmon generously over each half. Top with a poached egg. Spoon hollandaise over the eggs. Garnish with capers, fresh chives, and a dusting of smoked paprika. Serve immediately.