Complete meal
Salmon Eggs Benedict
A salmon-topped take on Eggs Benedict with hollandaise, poached eggs, and toasted English muffins.
40 min2 servingsEasyAmerican
Steps
- 1
Make Hollandaise sauce by whisking lemon juice and vinegar with egg yolks in a heatproof bowl over simmering water until light and frothy; gradually whisk in butter until thickened.
- 2
Poach the eggs: bring a large pan of water to a gentle simmer with a splash of vinegar, swirl the water to create a whirlpool, and slide in the eggs; cook about 4 minutes and remove with a slotted spoon.
- 3
Toast the English muffins and butter them; top each half with smoked salmon, place a poached egg on each, spoon over Hollandaise, and garnish with chopped chives.
