Smoked Salmon Eggs Benedict
15m prep 10m cook 25m ready
Smoked salmon replaces ham in this classic eggs Benedict. A quick blender hollandaise sauce makes it easy to prepare.
Ingredients
- 4 English muffins split
- 1 lb smoked salmon
- 8 eggs poached
- fresh parsley chopped
- coarse black pepper
- 1 egg yolk
- 1 tsp fresh lemon juice
- 1 tbsp water
- 1 cup salted butter melted
- 2 Tabasco sauce
- 1/2 tsp ground white pepper
- 1 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80.3 mg
- Iron: 2.59 mg
- Magnesium: 25.6 mg
- Phosphorus: 230 mg
- Potassium: 247 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 lb smoked salmon
- coarse black pepper
- 1 egg yolk
- 1 tsp fresh lemon juice
- 1 tbsp water
- 2 Tabasco sauce
- 1/2 tsp ground white pepper
- 1 tsp kosher salt
Prepare
- 4 English muffins, split
- 8 eggs, poached
- Chop fresh parsley
- Melt 1 cup salted butter
Let's Cook
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Step 1.
Split the English muffins in half and toast them until golden. Place two muffin halves on each of four plates.
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Step 2.
Top each English muffin half with about 1 ounce (a quarter of the 1 pound) of smoked salmon, dividing evenly among the 8 halves.
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Step 3.
Poach 8 eggs until the whites are set but yolks are still runny, about 3-4 minutes. Place one poached egg on top of each salmon-topped muffin half.
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Step 4.
In a blender, combine 1 egg yolk, 1 teaspoon fresh lemon juice, 1 tablespoon water, 2 dashes Tabasco sauce, ½ teaspoon ground white pepper, and 1 teaspoon kosher salt. Melt 1 cup (2 sticks) salted butter until hot and bubbling, then with the blender running on low, slowly pour the hot melted butter into the blender in a steady stream. Continue blending until the sauce is thick and emulsified, about 30 seconds.
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Step 5.
Drizzle the hollandaise sauce over each poached egg. Sprinkle with chopped fresh parsley and coarse black pepper. Serve immediately.
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