Eggs Benedict with Smoked Salmon
Picture above shows Smoked Salmon Eggs Benedict, a simple yet delicious option for breakfast or brunch!
This is our very first breakfast post! I thought it might be interesting to put a little twist on the original Eggs Benedict recipe by substituting canadian bacon with smoked salmon. I personally found that I like this recipe better with the smoked salmon, but that’s just me!
I really hope you enjoy reading, and please let me know how you find the taste of the smoked salmon with the hollandaise sauce! 
As always, thanks for reading!
Interested in being a part our a blog? Please send us your recipe ideas or pictures of this dish to cookingacrosstheglobe@gmail.com and we will feature your picture in our Friends Across The Globe Section!
Smoked Salmon Eggs Benedict Recipe
Ingredients (Servings-2)
- 4 whole Eggs
- 4 Egg Yolks
- 1 container of Smoked Salmon
- 4 English Muffins
- 1 & 1/2 teaspoons of Lemon Juice
- 1 teaspoon of Dijon Mustard
- 2 tablespoons of Butter
Preparation
- Prepare the poached eggs. Click here to view instructions on poaching the perfect egg.
- Toast the English muffins.
- Cut the smoked salmon into small pieces.
- Form the eggs benedict by placing a poached egg over the english muffin. Next, add the smoked salmon, and hollandaise sauce. Garnish with crushed black pepper and fresh herbs.
Hollandaise Sauce
- Place 4 egg yolks into a small bowl and beat with a whisk (discard the egg whites).
- Prepare a double boiler. Note, I made a homemade double boiler by placing a glass cereal bowl over a small sauce pan. Make sure that the bowl is wide enough to fit securely on top of the pan. Also, make sure to use a bowl that will withstand the heat from the boiling water.
- In a double boiler, bring water to a boil. Next, reduce heat to medium-high.
- Add butter to the top bowl. Once the butter has melted, add the lemon juice and mustard. Stir until the mustard dissolves.
- Next, slowly add the beaten egg yolks to the bowl. Beat with a whisk until a creamy sauce is achieved.
Additional Tips
To thicken the sauce, add an additional 1 tablespoon of butter. To thin the sauce, add 1 tablespoon of water.
Cooking Preparation
Ingredients: (Smoked Salmon, English Muffins, Eggs, Butter, Lemon Juice, and Dijon Mustard).
I made a homemade double boiler by placing a glass cereal bowl over a small sauce pan. Make sure that the bowl is wide enough to fit securely on top of the pan. Also, make sure to use a bowl that will withstand the heat from the boiling water.
To make the hollandaise sauce, bring water in a double boiler to a boil, then reduce heat to medium-high. Add butter to the top bowl. Once the butter has melted, add the lemon juice and mustard. Stir until the mustard dissolves. Next, slowly add the beaten egg yolks to the bowl. Beat with a whisk until a creamy sauce is achieved.
Form the eggs benedict by placing a poached egg over the english muffin. Next, add the smoked salmon, and hollandaise sauce. Garnish with crushed black pepper and fresh herbs. Enjoy!!!
Additional Recipe Post You May Like
Reblogged this on http://www.DDeashion.com.
Thank you for re-blogging this post!
Great idea with the Salmon! I sometimes have Eggs Benedict when traveling for work. Love it with capers. Beautiful presentation!!!
Thanks!! Yes, I would have loved to put some capers on top but forgot to buy them at the store!
Pingback: Almond Toasted Chocolate Cinnamon Coffee Cake « Cooking Across the Globe
Pingback: Healthy Homemade Granola with Sugar Clusters, Almonds, and Dried Berries « Cooking Across the Globe