Salmon Benedict is the ultimate Sunday brunch recipe: it's healthy, elegant, and surprisingly simple to make! Rich smoked salmon melts into cream cheese, complemented by the briny burst of capers and sharpness of red onions. Pour some velvety lemon hollandaise over to tie everything together.
Ingredients
4largeeggs
2English muffins, cut in half
4tablespoonscream cheese
3ouncessmoked salmon, salmon lox
2teaspoonscapers
Thinly sliced red onion
A pinch of black pepper
Lemon Hollandaise Sauce
2largeegg yolks
2tablespoonswater
2tablespoonsbutter
2teaspoonsfresh lemon juice
A pinch of sea salt
Instructions
Begin by preparing the hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high and whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.
2 large egg yolks, 2 tablespoons water, 2 tablespoons butter, 2 teaspoons fresh lemon juice, A pinch of sea salt
Place a medium-sized pot of water on the stove on high heat.
Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on plates and then spread the cream cheese on top. Divide the smoked salmon between them.
When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.
4 large eggs
Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.
2 teaspoons capers, Thinly sliced red onion, A pinch of black pepper
If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.
Notes
To make this smoked salmon eggs benedict gluten-free, paleo, and Whole30, pile a few handfuls of arugula tossed in olive oil on a plate. Make 2 nests of smoked salmon and place the poached eggs on top of the nests. Top with the hollandaise, red onions, capers, and black pepper.See the post for tips on poaching the eggs up to 5 days ahead.