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smoked salmon benedict from The Jewish Kitchen
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Smoked Salmon Eggs Benedict

Perfectly poached and creamy eggs and slightly salty lox perch atop a crispy English muffin and are topped with luscious Hollandaise sauce in this updated, classic brunch entree. Your taste buds will love you for taking the time to make this decadent dish!
Course Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 3 egg yolks
  • 2 tbsp. lemon juice
  • 1/2 cup butter or margarine
  • 1/4 tsp. Kosher salt
  • 2 English Muffins, split
  • 8 slices smoked salmon
  • 4 large eggs
  • 2 tbsp. butter (for greasing skillet and buttering English muffins)
  • green onions for garnish (optional)

Instructions

Prepare the Hollandaise

  1. Add egg yolks and lemon juice to a double-boiler top. With a wire whisk, beat until well mixed.
  2. Place double boiler top over bottom pot containing hot BUT NOT BOILING, water.
  3. Add 1/3 of the butter or margarine to the egg yolk mixture and cook, beating constantly until the butter is completely melted. Add another third of the butter, beating constantly. Repeat with remaining third, beating until mixture thickens and is heated through.
  4. Remove from heat. Stir in salt. Keep warm while you poach the eggs and prepare the rest of the dish.

Poach the Eggs

  1. Lightly grease a saucepan or deep skillet. Pour in 2 inches of water. Heat water to boiling and then reduce the heat to low/simmering. Break an egg into a small bowl or saucer and then gently slip into the simmering water. Repeat with the other 3 eggs. Simmer 3-5 minutes until desired firmness. DO NOT OVERCOOK. When the eggs are done, remove with slotted spoon and drain over paper towels to catch extra dripping water
  2. While the eggs are simmering, put the English muffins in the toaster and toast them.
  3. To assemble: Place two English muffin halves on a plate and lightly butter them. Add a slice or two of smoke salmon on each muffin half and top with a poached egg and warm Hollandaise sauce. Garnish with green onions. Serve immediately with extra Hollandaise on the side in a serving pitcher.