Eggs benedict is my FAVORITE thing to order when I go out for brunch! It’s so good, and each restaurant does it a little differently. I love any eggs benedict with seafood incorporated into the recipe – my favorite EVER was at a small café in Nova Scotia that server lobster eggs benedict. It was HEAVENLY! But, when I am making it at home, I am a huge fan of making a smoked salmon version. This recipe is simplified in a sense since the hollandaise sauce was purchased premade – it took me quite awhile to find a premade version I liked, and it certainly saves preparation time. The poached eggs can also be tricky, but I guarantee once you make them successfully one time that you will make them all the time after that (I know I have haha!). So, if you are looking for a combined homemade/premade simplified version of a “fancy” brunch, this may be a fun recipe to try! Enjoy! 🙂
Makes 2 Servings
Recipe by © Alysha Melnyk 2018
Medium Sauce Pan
Small Bowl(s) (*For cracking eggs into)
*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*
2 English Muffins of Choice, Sliced in Half and Toasted (I used Vermont Bread Organic Honey Wheat English Muffins)
4 Large Eggs
1 Capful Apple Cider Vinegar (Seems odd, but actually helps bind the poached egg together)
4 Ounces to 8 Ounces Smoked Salmon (*Depends on how hungry you are)
Premade Hollandaise Sauce of Choice (I used 1 packet of Christian Potier Hollandaise Sauce) *You can also make your own!
Optional for Topping: Black Pepper, Fresh Parsley, Everything Gomasio
Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)
- Toast English muffins.
- While English muffins are toasting, fill medium sauce pan ¾ full of water and add a capful of apple cider vinegar. Place on high heat on stove, and bring to a boil.
- Place premade hollandaise sauce on low heat.
- Once water is boiling, crack the large eggs into individual cups (keeping the yolk intact). One at a time, *gently* dip the edge of the cups into the boiling water and pour the eggs in. Try to do this as close together as possible so eggs cook similarly. Then, shut off the heat entirely.
- Let the pan sit on the hot (but no longer continually heated) stovetop for 3 minutes (this is if you like a runny egg – if you like it cooked a bit more, leave it on for 4 minutes).
- While the eggs are cooking, top English muffins with smoked salmon slices.
- Once it hits three minutes, scoop the “poached” eggs out using the slotted spoon (allowing water to drain) and place on top of smoked salmon. You can also trim any odd edges off the egg at this point if you want a rounder poached egg. (Tip: you will have residual cooked egg whites in the water. You can eat these, toss these, or let them cool and feed them to your dog, who will be forever grateful for the healthy snack haha!).
- Drizzle with premade hollandaise sauce and sprinkle with black pepper, fresh parsley and Everything Gomasio.
- Enjoy! 🙂