Eggs Benedict with perfectly poached eggs, creamy Hollandaise sauce, and smoked salmon on toasted English muffins, garnished with fresh chives. The dish is served on a colorful Mexican-style ceramic plate, surrounded by vibrant textiles and pottery. Warm natural lighting highlights the textures of the Hollandaise and poached eggs, creating a cozy and inviting breakfast presentation.

Elegant Eggs Benedict with Smoked Salmon & Hollandaise

A classic Eggs Benedict with a twist – smoked salmon and fresh chives add an elegant touch to this brunch favorite.
Portions:4
Cooking Time:35 minutes
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Equipment

  • Balloon whisk
  • Pan for poaching eggs
  • slotted spoon
  • Toaster

Ingredients

Eggs Benedict

  • 4 eggs
  • 2 tbsp white wine vinegar for poaching
  • 2 English muffins halved
  • Butter for spreading
  • 8 slices smoked salmon
  • Chopped chives to serve

Hollandaise Sauce

  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125 g unsalted butter diced
  • Salt and pepper to taste

Instructions

  • Make the Hollandaise Sauce: In a small bowl, combine the lemon juice and white wine vinegar.
  • Add the egg yolks and whisk until light and frothy.
  • Place the bowl over a pan of simmering water, making sure the bottom doesn’t touch the water, and whisk until the mixture begins to thicken.
  • Gradually add the diced butter, whisking constantly until the sauce is smooth and thickened.
  • Season to taste and keep warm.
  • Poach the Eggs: Bring a large pan of water to a gentle boil and add 2 tablespoons of vinegar.
  • Lower the heat to a gentle simmer.
  • Stir the water to create a slight whirlpool and carefully slide each egg into the center, one at a time.
  • Poach for about 4 minutes or until the whites are set but yolks remain soft.
  • Remove the eggs with a slotted spoon and drain.
  • Assemble: Lightly toast and butter the English muffin halves.
  • Top each half with 2 slices of smoked salmon, a poached egg, and a generous spoonful of Hollandaise sauce.
  • Garnish with chopped chives and serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
A crisp, dry Champagne or Prosecco complements the richness of this Eggs Benedict.

Nutritional Information

Calories: 564 kcal | Carbohydrates: 22 g | Protein: 21 g | Fat: 44 g | Fiber: 2 g | Sugar: 1 g | Salt: 2.3 mg
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Course Breakfast / Brunch / egg / Fish / Seafood
Cuisine England
Holliday Christmas / Mothersday