Eggs Benedict with Smoked Salmon
A classic brunch dish, eggs benedict with smoked salmon, also known as Eggs Royale, is a delicious combination of poached eggs, smoked salmon, and hollandaise sauce served on a toasted English muffin.
Ingredients - Serves 4
- Fresh dill - For garnish
- Salt and pepper - To taste
- Unsalted butter - 1/2 cup, melted
- Egg yolks - 4, large
- Lemon juice - 1 tablespoon
- White vinegar - 1 tablespoon
- Eggs - 4, large
- Smoked salmon - 8 slices
- English muffins - 2, split
Let's Get Started
- Toast the English muffins until golden brown.
- Place two slices of smoked salmon on each muffin half.
- Fill a large saucepan with water, add the vinegar, and bring to a simmer.
- Crack the eggs into individual cups, then gently slide them into the simmering water. Poach for 3-4 minutes, then remove with a slotted spoon.
- While the eggs are poaching, make the hollandaise sauce. Whisk the egg yolks and lemon juice together in a heatproof bowl, then place over a pan of gently simmering water. Don't let the bowl touch the water.
- Gradually add the melted butter, whisking constantly until the sauce is thick and creamy. Season with salt and pepper.
- Place a poached egg on top of the smoked salmon, then spoon over the hollandaise sauce. Garnish with fresh dill.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 27g
- Carbs: 25g
- Protein: 20g
- Sodium: 800mg
- Sugar: 3g
.jpg)
.jpg)
.jpg)