United StatesBreakfast
Salmon Eggs Eggs Benedict
This classic Benedict combines perfectly poached eggs and rich Hollandaise with smoked salmon on toasted English muffins. The key is to make the Hollandaise first, whisking egg yolks, lemon, and vinegar over gentle heat until thick, then slowly emulsifying in the butter. Once the sauce is ready and kept warm, you can focus on poaching the eggs to your preferred doneness and lightly toasting the muffins for assembly.
18 minServes 4
Method
3 steps · 18 min total
- 01
Make the Hollandaise
To start, make the Hollandaise sauce. Combine the 2 tsp lemon juice and 2 tsp white wine vinegar in a small bowl with the 3 egg yolks, then whisk with a balloon whisk until the mixture is light and frothy. Place the bowl over a pan of simmering water (ensure the bowl doesn't touch the water) and continue whisking until the mixture thickens. Gradually add the 125g unsalted butter, whisking constantly, until the sauce is thick enough to coat the back of a spoon. If it looks like it might be splitting, take it off the heat and whisk for a few minutes to bring it back together. Season to taste and keep warm.
