Eggs Benedict toast with salmon
A delightful twist on the classic Eggs Benedict, featuring perfectly poached eggs, smoked salmon, and creamy hollandaise sauce atop toasted English muffins.
Instructions
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Poach the Eggs
- Fill a large pot with water and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or ramekin.
- Carefully slide the eggs, one by one, into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks.
- Once done, remove the eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess water. Set aside.
- Poach the Eggs
- Fill a large pot with water and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or ramekin.
- Carefully slide the eggs, one by one, into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks.
- Once done, remove the eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess water. Set aside.
- Prepare the Hollandaise Sauce
- In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- Place the bowl over a pot of barely simmering water, creating a double boiler.
- Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and emulsifies.
- Season the hollandaise sauce with salt, pepper, and a pinch of cayenne pepper, if desired. Keep warm until ready to use.
- Toast the English Muffins
- Slice the English muffins in half and toast them until golden brown. Place them on serving plates.
- Assemble the Eggs Benedict
- Top each toasted English muffin half with a slice of smoked salmon.
- Carefully place a poached egg on top of the smoked salmon.
- Voila!
- Drizzle the prepared hollandaise sauce over the poached eggs.
- Garnish with freshly chopped chives or dill for added flavor and visual appeal.
- Serve the portioned eggs benedict toast with salmon immediately, and enjoy this indulgent breakfast or brunch treat!
Recipe notes
- Use fresh eggs for poaching, as they hold their shape better in the water.
- Hollandaise Tips: Ensure the water in the double boiler is barely simmering to prevent the eggs from scrambling. If the sauce gets too thick, you can thin it out with a little warm water.
- Salmon Substitution: If preferred, you can use cooked bacon, ham, or spinach as a substitute for the smoked salmon.
- English Muffin Variation: Feel free to use other types of bread such as brioche or sourdough for a different flavor profile.
- The hollandaise sauce can be made ahead of time and gently reheated before serving. Poach the eggs just before assembling.
- Add sliced avocado or tomato for extra flavor and texture, or sprinkle with capers for a briny kick.
Ingredients
Scaled from 1 serving
- 1 large egg
- 1 English muffin, split and toasted
- 1 slice smoked salmon
- 1 egg yolk
- ¼ tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, melted
- Pinch of salt and pepper, to taste
- Pinch of cayenne pepper (optional)
- Fresh chives or dill, chopped (for garnish)