Total time · 30 min

Eggs Benedict with Smoked Salmon

Name: Eggs Benedict with Smoked Salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 piece English muffins; 200 g Smoked salmon; 8 piece Eggs; 3 piece Egg yolks; 125 g Butter; 1 tbsp Lemon juice; 1 tbsp White vinegar; 10 g Dill (fresh); 1 pinch Cayenne pepper; to taste Salt

A Quebec-style eggs benedict with smoked salmon that highlights English muffins and Smoked salmon.

Prep: 20 min
Cook: 10 min
Servings: 4

Indicative estimates

Energy per serving: ~423 kcal per serving partial estimate
Ingredient value: ~$10.55 partial estimate; 7 of 10 ingredients estimated

Ingredients

4 piece English muffins
200 g Smoked salmon
8 piece Eggs
3 piece Egg yolks
125 g Butter
1 tbsp Lemon juice
1 tbsp White vinegar
10 g Dill (fresh)
1 pinch Cayenne pepper
to taste Salt

Directions

9 min
Melt the butter, whisk the egg yolks with the lemon juice over a bain-marie until thickened, then whisk in the butter in a thin stream to form the hollandaise.
6 min
Poach the eggs in simmering water with the vinegar added, until the whites are set and the yolks are still runny.
4 min
Toast the English muffins, halved.
7 min
Place the smoked salmon on the muffins, add a poached egg on each half and spoon the hollandaise over top; Check that the internal temperature reaches 158 °F (70 °C).
4 min
Sprinkle with chopped dill and a pinch of cayenne pepper, then serve right away.