How To Make Smoked Salmon Eggs Benedict

Smoked salmon eggs benedict is scrumptious. It consists of a lemony hollandaise that is simple to create. It is smooth and has a lemon flavor. You’ll want to add it to everything you eat. Furthermore, it’s healthy. Because it includes eggs and salmon. For a nutritious brunch, pair this with a classic arugula salad. The combination of the flavors yields a stunning result. This is the tastiest breakfast recipe ever because of the perfectly poached eggs, lemony hollandaise, creamy cream cheese, and peppery arugula. Here’s what you need to make this healthy, delicious goodness:

Ingredients To Make Smoked Salmon Eggs Benedict

1. Four eggs
2. Cut 2 English muffins in half
3. 4 tablespoons of cream cheese
4. 3 ounces of salmon lox and smoked salmon
5. Capers, 2 teaspoons
6. Thinly sliced red onion
7.  Black pepper

Hollandaise sauce with lemon

1. 2 sizable egg yolks
2.  2 tablespoons Water
3. 2 tablespoons of butter
4. 2 teaspoons of lemon juice
5.  A pinch of salt

Method

1. Make the Hollandaise sauce first. Add 2 tablespoons of water and 2 egg yolks in a frying pan. The eggs should be whisked until they are warm and foamy while the pan is held 2 inches above a medium-high flame. While avoiding using the element, add the butter to the pan and whisk until the hollandaise is thick. Lastly, Wisk lemon juice and salt and set the pan aside.

2. Set a medium-sized pot of water on high heat in the stove. Toast the English muffins lightly and spread the cream cheese over them once you have placed them on the serving plates. Then add the smoked salmon.

3. For the poached eggs, reduce the heat when the water boils so that it gently simmers. One at a time, crack the eggs in, and cook them for 4 minutes. Using a slotted spoon, remove them from the saucepan, and then set an egg on top of each English muffin. If you want to pre poach your eggs then add ice cubes and water to a big bowl. For two minutes, poach one egg. With the use of a slotted spoon, remove the egg from the pot and drop it into the icy water. Repeat the process using all the eggs you require.

4. The last step is to add some capers, a few pieces of red onion, and a bit black pepper to the hollandaise sauce before pouring it over the eggs. If you’re serving this with arugula, toss a couple handfuls of it with a little bit of olive oil and arrange it next to the eggs benedict.