Heather & Holiday Browse recipes

Recipe No. 08 · Brunch

Brunch

Smoked Salmon Eggs Benedict

Yes, hollandaise on a Sunday. Yes, it is worth it. Smoked salmon makes it feel special without extra fuss.

Serves 4 Moderate
Smoked salmon eggs benedict with hollandaise dripping just enough, poached eggs wobbly and perfect on a slow Sunday

Ingredients

  • 4 English muffins, split and toasted
  • 8 oz smoked salmon
  • 8 large eggs
  • 2 tbsp white vinegar
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup melted butter
  • Pinch of cayenne
  • Salt and white pepper
  • Fresh dill and capers, to serve

Method

  1. For hollandaise: whisk yolks and lemon juice in a heatproof bowl over simmering water until thickened. Slowly whisk in melted butter until silky. Season with cayenne, salt, and pepper. Keep warm.
  2. Fill a wide pot with 3 inches water, add vinegar, and bring to a gentle simmer.
  3. Crack each egg into a small cup. Swirl the water and slide eggs in one at a time. Poach 3 to 4 minutes. Lift with a slotted spoon and drain.
  4. Top each muffin half with smoked salmon, a poached egg, and a spoonful of hollandaise.
  5. Garnish with dill and capers. Serve immediately with extra hollandaise on the side.
“Hollandaise keeps warm in a thermos while you poach the eggs. That trick saved my last brunch and probably my reputation.” Heather Holiday