Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
Elevate your weekend brunch with perfectly poached eggs, silky smoked salmon, and a zesty, foolproof hollandaise sauce over toasted muffins.
How to Make Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
Total time: 25 min · Yields 2 servings
- 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
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
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
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.
Chef's Tips
- Use the freshest eggs possible for poaching; the whites stay together much better.
- If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it.
- Keep your serving plates warm in a low oven to prevent the sauce from breaking once served.
What to Serve with Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Crispy potato latkes
- A simple arugula salad with lemon vinaigrette
- A chilled glass of Mimosa or Prosecco
Frequently asked questions
Can I make the hollandaise in advance?
Hollandaise is best served fresh, but you can keep it warm for up to 30 minutes in a thermos or a bowl placed over warm (not hot) water.
Why add vinegar to the poaching water?
The acid in the vinegar helps the egg whites coagulate faster, resulting in a neater shape.
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