Smoked Salmon Eggs Benedict Recipe

Ingredients

• 2 English muffins (split (4 halves))
• 4 eggs (for poaching)
• 4 –6 ounces smoked salmon
• 1 tablespoon capers (drained)
• 1 tablespoon chopped fresh dill
• 1 cup hollandaise sauce (prepared)
• Black pepper (to taste)

Instructions

1. 1

   Preheat the oven to 200°F (95°C). Place two clean, oven-safe plates inside. These will be used to keep the toasted muffins and poached eggs warm as you work.

2. 2

   Toast all four English muffin halves until golden. Transfer them to one of the warm plates in the oven.

3. 3

   Crack 1–2 eggs at a time into a small bowl of cool water with a small splash of vinegar. Let the eggs sit for 2–4 minutes. This lightly firms the whites and helps prevent wispy edges when poaching.

4. 4

   Bring a saucepan of water to a bare simmer—tiny bubbles clinging to the bottom, but no rolling boil. Add 1 teaspoon of vinegar to the water.

5. 5

   Gently lift each egg from the pre-soak and lower it into the simmering water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Lift out with a slotted spoon, drain briefly on a paper towel, then place the eggs on the second warm plate in the oven.

6. 6

   Arrange smoked salmon over each toasted muffin half. Top with a warm poached egg and spoon hollandaise generously over each.

7. 7

   Scatter with capers, chopped dill, and freshly ground black pepper. Serve immediately.