Elegant Eggs Benedict with Smoked Salmon & Hollandaise
A classic Eggs Benedict with a twist – smoked salmon and fresh chives add an elegant touch to this brunch favorite.
Equipment
- Balloon whisk
- Small bowl
- Pan for poaching eggs
- slotted spoon
- Toaster
Ingredients
Eggs Benedict
- 4 eggs
- 2 tbsp white wine vinegar for poaching
- 2 English muffins halved
- Butter for spreading
- 8 slices smoked salmon
- Chopped chives to serve
Hollandaise Sauce
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125 g unsalted butter diced
- Salt and pepper to taste
Instructions
- Make the Hollandaise Sauce: In a small bowl, combine the lemon juice and white wine vinegar.
- Add the egg yolks and whisk until light and frothy.
- Place the bowl over a pan of simmering water, making sure the bottom doesn’t touch the water, and whisk until the mixture begins to thicken.
- Gradually add the diced butter, whisking constantly until the sauce is smooth and thickened.
- Season to taste and keep warm.
- Poach the Eggs: Bring a large pan of water to a gentle boil and add 2 tablespoons of vinegar.
- Lower the heat to a gentle simmer.
- Stir the water to create a slight whirlpool and carefully slide each egg into the center, one at a time.
- Poach for about 4 minutes or until the whites are set but yolks remain soft.
- Remove the eggs with a slotted spoon and drain.
- Assemble: Lightly toast and butter the English muffin halves.
- Top each half with 2 slices of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce.
- Garnish with chopped chives and serve immediately.
Notes & Wine Advice
Wine Advice
A crisp, dry Champagne or Prosecco complements the richness of this Eggs Benedict.
Nutrition values
Calories: 564 kcal | Carbohydrates: 22 g | Protein: 21 g | Fat: 44 g | Sugar: 1 g