If there’s one thing that screams gourmet brunch, it’s the Eggs Benedict With Salmon Recipe. A delightful layering of smokey salmon, a perfectly poached egg, and a heavenly drizzle of Hollandaise sauce, all sitting pretty on a toasted English muffin. This is not your regular run-of-the-mill brunch. It���s a serious treat. It���s what lazy Sundays were made for! Think about it, treating your loved ones or even just yourself on a quiet holiday morning with this little marvel. The good news? You’re going to absolutely love making it.
Chances are if you’ve landed here, you’re a fan of eggs Benedict, or maybe a salmon lover, or just fancy a fabulous brunch. Whatever the case may be, you’re in the right place. So, hang tight and let’s dive into this amazing recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2 people
- Yield: 2 servings of Eggs Benedict With Salmon
Stick with me, we’re about to go on a delightful gourmet journey.
Ingredients & Equipment You’ll Need
Here is your list of key players:
- 2 English muffins
- 4 large eggs
- 8 slices of smoky salmon
- 1 recipe homemade Hollandaise sauce
- Chives for garnishing
- Paprika for dusting
And for the kitchen artillery:
- A saucepan
- A slotted spoon
- A toaster
Let’s talk Hollandaise sauce. It���s the heart and soul of this recipe. It���s creamy, buttery and lemony. A classic that pairs perfectly with the eggs and salmon. If you’re feeling adventurous, you could amp things up with some capers or a dash of cayenne.
How To Make Eggs Benedict With Salmon
1. Start by heating some water in your saucepan. As we wait for it to simmer, now is a good time to get your toaster working. Get those English muffins nice and crisp.
2. To poach the eggs, carefully crack each egg into a small bowl. When the water is simmering, stir it with the back of a spoon to create a small whirlpool. Carefully drop the egg into the center and let it cook for 3-4 minutes. Once done, remove it with a slotted spoon and set it aside.
3. Layer each half of the toasted muffins with the salmon slices, top it up with a poached egg and drizzle generously with the Hollandaise sauce. Garnish with some chives and a dusting of paprika.
Tips For The Best Results
- Ensure your eggs are fresh for a perfect poach.
- Don���t have English muffins? Substitute with a hearty slice of sourdough or whole grain bread.
Storage Tips
- Eggs Benedict is best served immediately after preparation. Sorry, no leftovers allowed here.
Frequently Asked Questions
Q: Can I use smoked salmon for this?
A: Absolutely. Smoked salmon lends an amazing flavor to this dish.
Q: What can I use instead of Hollandaise sauce?
A: You can use b��chamel sauce as a substitute, but Hollandaise sauce is the traditional choice for Eggs Benedict.
Q: Can this be made in advance?
A: Since Eggs Benedict is best served warm, it���s not ideal to prepare it in advance. However, you can prepare the Hollandaise sauce in advance, refrigerate it, and then warm it up just before serving.
Q: How can I make the Hollandaise sauce?
A: Making Hollandaise sauce can be a bit tricky as it requires constant stirring. You need to whisk egg yolks, lemon juice, heavy cream, and butter together until it forms a smooth and creamy texture.
Q: What else can I pair with this recipe for my brunch?
A: You could add a side of hash browns, a fresh fruit salad or some grilled tomatoes to the menu for a wholesome brunch.
Nutritional Facts of Eggs Benedict With Salmon
This Eggs Benedict With Salmon recipe roughly contains about 400 calories, 25 grams of protein, 27 grams of fat, and 14 grams of carbs per serving. It’s a hearty start to your day, giving you enough energy to power through.
There you have it, a simple yet sophisticated recipe that’s sure to impress. Honestly, this Eggs Benedict With Salmon is going to knock your socks off! The rich Hollandaise sauce blending with the delicate salmon and runny yolk – it’s just plain yum! It’s time to hit the kitchen and whip up this beauty. It���s egg-sactly what you need for a posh start to your day! Enjoy, folks!
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