Eggs Benedict With Smoked Salmon Recipe
Although simple and requiring only a few ingredients, eggs benedict is not usually considered one of the more easy breakfast recipes. But with a little practice you’ll be making eggs benedict in no time just like restaurant professions.
One variation that is enjoyed by health conscious eaters is eggs benedict with smoked salmon. This recipe requires only a slight change to the ingredients by switching out the Canadian bacon or ham with smoked salmon. It is often referred to as Eggs Atlantic or Eggs Hemingway.
Overall this variation of the usual eggs benedict recipe requires the same steps and process but with the slight change.
Prep time: 15 minutes
Cook time: 15 minutes
- 1 cup white-wine vinegar
- 8 large eggs
- 8 ounces smoked salmon
- 4 English muffins, split and lightly toasted
- Hollandaise Sauce
To Poach Eggs: First fill a large saucepan with a few inches of water. Make sure to have an inch or so from the top of the pan to avoid overflow and spilling.
Bring the water to a light simmer and add the vinegar gently. Carefully break the eggs into the simmering water. Avoid splasing.
Cook the eggs for 2 1/2 to 3 minutes or until the eggs are “cooked” but the yolks are still soft in middle. Using a slotted spoon, carefully remove the eggs from the water and set them aside on a warm plate.
English Muffin and Smoked Salmon Prep: While you are poaching the eggs, lightly toast the English muffins. While they are toasting, seperate the smoked salmon into 8 slices, each about an ounce worth of fish.
Building The Eggs Benedict: Place the toasted English muffin on a small plate and butter them to your preference. Place the smoked salmon, about an ounce, on top of the English muffin and then the poached egg.
Lastly generously cover the stack with Hollandaise sauce and you’re done! For added decoration and a bit of flavor sprinkle some chives on top.