Description
A sophisticated brunch dish that combines poached eggs with a creamy hollandaise sauce, served on toasted English muffins with smoked salmon.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 4 oz smoked salmon
- 1 cup unsalted butter
- 3 egg yolks
- 1 tbsp lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Poach the eggs in simmering water for 3-4 minutes until the whites are set but the yolks remain runny.
- Toast the English muffins until golden brown.
- In a saucepan, melt the butter over low heat.
- Whisk the egg yolks and lemon juice in a bowl until pale and thick.
- Slowly drizzle in the melted butter while whisking continuously to create a smooth hollandaise sauce.
- Season the sauce with salt and pepper.
- Assemble the dish by placing smoked salmon on each muffin half, topping with a poached egg, and drizzling with hollandaise.
- Serve immediately, garnished with fresh herbs if desired.
Notes
- For variations, try substituting the smoked salmon with sautéed spinach or crab meat.
- To enhance plating, use a ring mold to stack the layers neatly.
- Ensure the hollandaise is served fresh, as it can separate if reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Emulsifying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg
Keywords: brunch recipes, eggs benedict, hollandaise sauce, smoked salmon