Start your day off with a sophisticated and indulgent breakfast that will leave you feeling satisfied and energized. This smoked salmon benedict with hollandaise sauce is a classic brunch dish that’s perfect for special occasions or a lazy weekend morning. The combination of savory smoked salmon, creamy hollandaise sauce, and poached eggs on a toasted English muffin is simply irresistible.
Recipe
Ingredients:
- 2 English muffins, split and toasted
- 4 eggs
- 4 ounces smoked salmon, thinly sliced
- 1/2 cup hollandaise sauce
- Fresh chives, chopped (for garnish)
Instructions:
- Poach eggs: Fill a saucepan with water and bring to a simmer. Crack eggs into a small bowl and gently slip them into the simmering water. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove poached eggs with a slotted spoon and set aside.
- Assemble benedict: Place a slice of smoked salmon on each toasted English muffin half. Top with a poached egg and a generous spoonful of hollandaise sauce.
- Garnish and serve: Garnish with chopped chives and serve immediately.
Enjoy this delicious and elegant smoked salmon benedict for a truly memorable breakfast experience.
