Smoked salmon eggs Benedict is a twist on the popular lox and bagels. Made with Wolferman’s Signature English Muffins and topped with smoked salmon, this easy-to-make brunch recipe is put together simply with fresh tomatoes and a velvety hollandaise sauce (it’s even made in the blender) which go perfectly with the poached egg.
Smoked Salmon Eggs Benedict
Equipment:
- Blender
Ingredients:
For the hollandaise
- 4 large egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- ⅛ teaspoon kosher salt
- 16 tablespoons melted butter (cooled to room temperature)
- 1 tablespoon crème fraiche (or sour cream)
For eggs Benedict
- 1 tablespoon vinegar
- 4 large eggs
- 2 Wolferman’s Signature English Muffins (split)
- 8 ounces smoked salmon
- 8 slices tomato
- Fresh chives (chopped)
Instructions:
- Add the yolks, water, lemon, and salt to a blender. Blend until smooth. Then slowly add the butter in a thin stream until an emulsion forms, and the crème fraiche. Set aside.
- Bring about 2 inches of water to a simmer in a large pot. Add the vinegar to the water and stir.
- Crack each egg into a separate ramekin or coffee mug. When the water is still (do not boil), slowly tip the egg into the water.
- Allow the egg to sit in the water for a few seconds to allow the white to cook, then carefully fold over the egg white making sure it doesn’t stick to the bottom of the pan. Once the egg yolk is set, remove the egg to a plate using a slotted spoon. Keep warm.
- Toast the English muffins and arrange on a plate or platter. Top a muffin half with 2 ounces of smoked salmon, 2 slices tomato, 1 egg, and hollandaise. Repeat with remaining muffins. Serve immediately.
