Smoked Salmon Eggs Benedict

    Smoked Salmon Eggs Benedict

    A classic brunch staple featuring buttery hollandaise and silky smoked salmon on toasted English muffins.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsHard2 servings

    Nutrition per serving

    580

    Calories

    26g

    Protein

    30g

    Carbs

    40g

    Fat

    Ingredients

    • 2 splitEnglish Muffins
    • 4 ozSmoked Salmon
    • 4 largeEggs
    • 3 for sauceEgg Yolks
    • 1/2 cupClarified Butter
    • 1 tbspLemon Juice
    • 1 tbspWhite Vinegar

    Instructions

    1. 1

      Whisk egg yolks and lemon juice over a double boiler until thickened.

    2. 2

      Slowly drizzle in warm clarified butter while whisking constantly to emulsify.

    3. 3

      Poach 4 eggs in simmering water with vinegar for 3 minutes.

    4. 4

      Toast the English muffins and layer with smoked salmon.

    5. 5

      Place a poached egg on each half and drizzle generously with hollandaise.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories580

    % Daily Value *

    Total Fat 40g51%
    Saturated Fat 18g90%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 30g11%
    Dietary Fiber 2g7%
    Sugars 4.5g
    Protein 26g52%
    Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Smoked Salmon Eggs Benedict

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • Pat fish dry with paper towels before cooking for a crispier skin.

    Frequently Asked Questions

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