Smoked Salmon Eggs Benedict
Yield
2 Servings
RECIPE Ingredients
- 2 English muffins, split
- 4 Smoked Atlantic Salmon
- 1 medium avocado
- 1 teaspoon white vinegar
- 4 eggs
- Lemon zest, for garnish
- Chopped dill, for garnish
For the Hollandaise
- 1 stick (8 tablespoons) unsalted butter
- 3 large egg yolks
- 2 teaspoons warm water
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Price
$44.97
- Atlantic salmon - Salmo salar
- Responsibly sourced from Aquaculture Stewardship Council certified farms
- No artificial ingredients or preservatives
- Smoked over real aged oak logs
- No artificial nitrates or nitrites (celery salt)
- No added hormones or antibiotics
- Feed contains no chemicals and closely mimics what wild salmon would consume
- Kosher certified and inspected by KSA (Kosher Supervision of America)
- Product of Norway and Scotland
- Use or freeze within 3-5 days of receipt
- Subscription Eligible
Recipe notes
Smoked salmon is a classic part of breakfast or brunch, most often enjoyed with a bagel. But this sophisticated take on eggs Benedict demonstrates that it is much more than an ingredient.
RECIPE Preparation
- Heat oven to 175 degrees F or “warm” setting. Toast the English muffins, remove to a sheet pan, tent with foil, and place in the oven.
- Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
- Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes.
- Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
- Make the hollandaise: Melt butter in a small saucepan over medium heat. Place egg yolks, lemon juice, and water in a blender; process until smooth. With the blender running, gradually drizzle in melted butter until the sauce is fully emulsified and thickened, about 1 minute. Season to taste with salt and pepper.
- Assemble: Place English muffins on serving plates and top each half with smoked salmon, then avocado slices. Place a poached egg on top, then spoon over hollandaise sauce. Garnish with lemon zest and dill. Serve immediately.
- Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.
