Eggs Benedict
A classic breakfast dish featuring poached eggs, smoked salmon, and homemade hollandaise sauce served on toasted English muffins.
Ingredients
For the Dish
- 4 pieces English muffins, split and toasted
- 8 large eggs Fresh eggs are preferred for poaching.
- 200 grams smoked salmon slices
- 2 pieces avocados, sliced
- 1 tablespoon white vinegar Helps to set the egg whites while poaching.
- Fresh dill for garnish Fresh dill for garnish
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Instructions
Preparation
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- Gradually add melted butter to the egg yolk mixture, whisking constantly until the sauce is smooth and thick. Season with salt and a pinch of cayenne pepper. Set aside.
Cooking
- Fill a wide saucepan with water and bring it to a gentle simmer. Add white vinegar.
- Carefully crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assembly
- Place a slice of toasted English muffin on each plate. Top with slices of smoked salmon and avocado.
- Gently place poached eggs on top of the salmon and avocado.
- Spoon hollandaise sauce generously over each poached egg.
- Garnish with fresh dill and serve immediately.
Notes
For a shortcut, you can use store-bought hollandaise sauce, but preparing it from scratch adds an authentic touch. Experiment with different types of smoked salmon for varied flavors, such as dill-infused or peppered varieties. Ensure your eggs are as fresh as possible for the best poaching results. If you prefer a non-traditional twist, consider adding a sprinkle of capers or a dash of hot sauce for extra zing. Serve with a side of mixed greens or a light fruit salad to balance the richness of the dish.