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Smoked Salmon Eggs Benedict for Two
Smoked Salmon Eggs Benedict for Two
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a delicious eggs Benedict with smoked salmon and rich Hollandaise sauce in just 30 minutes for a special breakfast treat for your Valentine.
Ingredients:
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 egg yolks
  • 1.75 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon white sugar
  • 0.0625 teaspoon Worcestershire sauce
  • 0.5 cup butter, melted
  • 0.5 teaspoon distilled white vinegar
  • 4 eggs
  • 2 English muffins, split
  • 1 tablespoon butter
  • 4 ounces smoked salmon, thinly sliced
Instructions:
  • Fill the bottom of a double boiler halfway with water, ensuring it doesn't touch the top pan. Gently simmer the water. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper in the top of the double boiler. Gradually add melted butter 1-2 tablespoons at a time, whisking continuously until well blended. Remove from heat and cover the Hollandaise sauce.
  • Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Stir in vinegar. Crack an egg into a small bowl, then smoothly transfer the egg into the simmering water by holding the bowl just above the surface. Repeat with the other eggs. Cook until whites are firm but yolks are still soft, about 2 1/2 to 3 minutes.
  • Using a slotted spoon, gently lift the eggs from the water, pat them dry with a kitchen towel, and transfer them to a warm plate.
  • Toast the English muffins until golden brown, spread butter on each half, then divide them between two plates. Top the muffins with smoked salmon, place a poached egg on each, and generously cover with Hollandaise sauce.

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