Eggs Benedict with Smoked Salmon

Name: Eggs Benedict with Smoked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large eggs (for poaching); 2 tbsp white wine vinegar (for the poaching water); 2 English muffins, split; 1 tbsp soft butter (for the muffins); 8 slices smoked salmon; 1 tbsp fresh chives, finely chopped; 2 tsp lemon juice (for the hollandaise); 2 tsp white wine vinegar (for the hollandaise); 3 egg yolks; 125 g unsalted butter, melted (for the hollandaise)

From the kitchen of Carly

The brunch order made at home: poached eggs and silky smoked salmon on toasted English muffins, blanketed in lemony hollandaise. Classier than a regular Benedict, less work than you think, especially if you make the hollandaise blender-style. Hollandaise wants warm, not hot. If yours splits, whisk in a teaspoon of cold water off the heat to bring it back.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: medium

Ingredients

4 servings

4large eggs (for poaching)
2 tbspwhite wine vinegar (for the poaching water)
2English muffins, split
1 tbspsoft butter (for the muffins)
8 slicessmoked salmon
1 tbspfresh chives, finely chopped
2 tsplemon juice (for the hollandaise)
2 tspwhite wine vinegar (for the hollandaise)
3egg yolks
125 gunsalted butter, melted (for the hollandaise)

Instructions

Make the hollandaise first; it can sit in a warm spot while you poach.
In a heatproof bowl, combine the lemon juice, 2 tsp white wine vinegar, and the egg yolks. Whisk until pale and frothy.
Set the bowl over a pan of simmering water (water shouldn't touch the bottom of the bowl). Whisk constantly until the mixture thickens and ribbons off the whisk, 3 to 5 minutes.
Slowly stream in the melted butter, whisking constantly. If the sauce looks like it's splitting, lift off the heat and whisk vigorously to bring it back. Season with salt. Cover loosely and keep warm.
For the eggs, bring a large saucepan of water to a gentle simmer (just below boiling). Add the 2 tbsp vinegar.
Crack each egg into a small ramekin. Stir the simmering water in a circle to make a slow whirlpool. Slide the eggs into the water one at a time. Poach for 3 to 4 minutes for a runny yolk.
Lift out with a slotted spoon onto a paper towel to drain.
While the eggs cook, lightly toast the English muffins. Butter the cut sides.
Layer 2 slices of smoked salmon on each muffin half. Top with a poached egg.
Spoon a generous amount of hollandaise over each. Scatter chives. Serve immediately.

Substitutions

smoked salmon to Canadian bacon, prosciutto, or wilted spinach. Spinach is the Florentine version, also classic. Canadian bacon is the original Benedict; prosciutto is the upscale move.
stovetop hollandaise to blender hollandaise. Blender method: blitz egg yolks with lemon juice 30 seconds, then drizzle hot melted butter through the lid while running. Faster, nearly foolproof.
English muffins to toasted brioche, biscuits, or potato rosti. Brioche brings sweetness; biscuits go full Southern. Potato rosti is the gluten-free path.

Pairs well with: A glass of mimosa or sparkling wine, Roasted breakfast potatoes or hash browns, Fresh-squeezed orange juice and strong black coffee

Adapted from TheMealDB.