Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise

How to Make Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise

Total time: 25 min · Yields 2 servings

1. 1

   Prepare the Hollandaise

   In a blender, combine 3 egg yolks, lemon juice, and a pinch of salt. Blend on low for 10 seconds. With the motor running, very slowly drizzle in the hot melted butter in a thin stream until the sauce is thick and emulsified. Stir in the lemon zest, chives, and cayenne by hand.

2. 2

   Poach the Eggs

   Bring a large saucepan of water to a gentle simmer (not a rolling boil). Add the vinegar. Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water and drop the egg into the center. Cook for 3 to 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

3. 3

   Toast and Assemble the Base

   Toast the English muffin halves until golden brown and crisp. Place two halves on each plate. Top each muffin half with a generous portion of smoked salmon, folding it to create height.

4. 4

   Final Assembly

   Carefully place one poached egg on top of each salmon-muffin stack. Generously spoon the warm Lemon-Chive Hollandaise over the eggs. Garnish with a few capers, sprigs of dill, and a crack of black pepper. Serve immediately.