Classic Smoked Salmon Eggs Benedict
A luxurious brunch favourite with silky poached eggs, rich hollandaise, and smoked salmon on toasted English muffins.
Eggs Benedict is the ultimate indulgence: perfectly poached eggs nestled atop toasted English muffins and smoked salmon, all crowned with a velvety hollandaise sauce. Every bite offers a warm, buttery burst of flavour with a soft, runny yolk at the centre. Finished with fresh herbs, cracked pepper, and vibrant microgreens, this dish is a showstopper for any brunch table.
It’s elegant, satisfying, and easier to master than you might think. Classic Eggs Benedict is all about balance—soft and crisp textures, bright and buttery flavours, all tied together with precision and care. It’s the gold standard of brunch, and for good reason.
Directions
- 1Start by making the hollandaise: In a heatproof bowl over a pot of simmering water (or using a double boiler), whisk the egg yolks and lemon juice until thick and pale. Slowly drizzle in the melted butter, whisking constantly until a thick, smooth sauce forms. Season with salt and a pinch of cayenne. Keep warm.
- 2Poach the eggs: Fill a saucepan with water and bring to a light simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3–4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towel.
- 3To assemble, place smoked salmon on each toasted muffin half. Carefully place a poached egg on top, then generously spoon over the hollandaise sauce.
- 4Garnish with chopped herbs, cracked black pepper, and Nutri Green microgreens for a fresh, vibrant touch. Serve immediately.
- 5Top with Nutri Green microgreens of your choice!
