Smoke Salmon Eggs Benedict with Homemade Hollandaise Sauce
Indulge your loved ones with this luxurious breakfast fit for a queen. Picture perfectly poached eggs perched atop a bed of tender spinach and smoked salmon, all nestled on a crisp, toasted English muffin. Drizzle generously with silky, homemade Hollandaise sauce, and garnish with chives for an elegant touch. It's a delightful symphony of textures and flavors that's sure to start Mother's Day off on a memorable note.
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About this recipe:
This recipe elevates the classic Eggs Benedict with the addition of smoked salmon and spinach, providing a modern twist while maintaining the beloved elements of the traditional dish. The homemade Hollandaise sauce, creamy and tangy, ties it all together beautifully. This is not just a meal, but an expression of love and appreciation.
Smoke Salmon Eggs Benedict with Homemade Hollandaise Sauce
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Hollandaise Sauce:
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Pinch of cayenne pepper
Salt, to taste
For the Eggs Benedict:
4 English muffins, halved
8 slices of smoked salmon (or Canadian ham)
8 eggs
2 cups fresh spinach
Chopped chives, for garnish
Instructions:
Start by making the Hollandaise sauce. Whisk the egg yolks and lemon juice together in a heatproof bowl until the mixture is thickened. Place the bowl over a saucepan of barely simmering water (make sure the water does not touch the bottom of the bowl).
Slowly drizzle in the melted butter, whisking continuously until the sauce is thick and doubled in volume. Remove from heat, then whisk in cayenne and salt. Cover and place in a warm spot until ready to use.
Toast the English muffins until golden brown.
Meanwhile, poach the eggs. Bring a large saucepan of water to a simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
Sauté the spinach in a frying pan over medium heat until wilted.
Assemble the Eggs Benedict. Place a handful of sautéed spinach on each muffin half. Top with a slice of smoked salmon and a poached egg. Spoon the Hollandaise sauce over the eggs, then garnish with chopped chives.
Serving Size: 1 assembled Eggs Benedict
Nutritional Information per serving:
Calories: 450
Total Fat: 30g
Saturated Fat: 14g
Cholesterol: 430mg
Sodium: 640mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Total Sugars: 2g
Protein: 22g
Vitamin D: 2.3mcg
Calcium: 120mg
Iron: 3mg
Potassium: 360mg
Please note that the nutrition information provided is an estimate based on the ingredients used and may vary depending on any modifications or substitutions made.
