Start your day off with a sophisticated and indulgent breakfast that will leave you feeling satisfied and energized. This 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.
Why You’ll Love This Smoked Salmon Benedict
- Luxurious Flavor: The combination of smoked salmon and hollandaise creates a rich, indulgent taste.
- Impressive Presentation: This dish looks as good as it tastes, making it perfect for hosting.
- Customizable: Easily adjust the recipe to suit your preferences or dietary needs.
- Nutrient-Rich: Packed with protein, omega-3 fatty acids, and essential vitamins.
Ingredients (Serves 4)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- Salt and white pepper to taste
- Pinch of cayenne pepper (optional)
For the Benedict:
- 8 large eggs
- 4 English muffins, split and toasted
- 8 oz smoked salmon, thinly sliced
- 1 tablespoon white vinegar (for poaching)
- Fresh dill or chives for garnish
- Salt and black pepper to taste
Instructions
Hollandaise Sauce:
- In a heatproof bowl, whisk egg yolks with water and lemon juice until light and frothy.
- Place the bowl over a pot of barely simmering water (double boiler method), ensuring the bottom doesn’t touch the water.
- Whisk constantly while slowly drizzling in the melted butter until the sauce thickens and doubles in volume.
- Remove from heat and season with salt, white pepper, and cayenne if using. Keep warm.
Poached Eggs:
- Fill a large pot with about 3 inches of water. Add vinegar and bring to a gentle simmer.
- Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide the egg into the center.
- Cook for 3-4 minutes until whites are set but yolks are still runny.
- Remove with a slotted spoon and drain on paper towels.
Assembly:
- Place two toasted English muffin halves on each plate.
- Top each half with a slice of smoked salmon.
- Carefully place a poached egg on top of the salmon.
- Spoon hollandaise sauce generously over each egg.
- Garnish with fresh dill or chives, and a sprinkle of black pepper.
Pro Tips for Perfect Smoked Salmon Benedict
- Use fresh eggs for poaching; they hold their shape better.
- If making hollandaise sauce intimidates you, start with a small batch to practice.
- For a lighter version, use Greek yogurt mixed with lemon juice and dill instead of hollandaise.
Nutritional Information (per serving)
- Calories: 550
- Protein: 32g
- Fat: 38g
- Carbohydrates: 25g
- Fiber: 2g
Smoked Salmon Benedict with Hollandaise Sauce is more than just a meal; it’s an experience. This dish brings together the best of brunch cuisine – the creaminess of hollandaise, the richness of poached eggs, and the distinctive flavor of smoked salmon. Whether you’re hosting a special brunch, celebrating a milestone, or simply treating yourself to a luxurious breakfast, this recipe is sure to impress.
By mastering this classic dish, you’ll have a go-to recipe for those moments when ordinary breakfast just won’t do. So, gather your ingredients, take your time with each component, and prepare to indulge in a brunch that rivals any high-end restaurant offering. Your taste buds (and your guests) will thank you!
