Eggs Benedict with Smoked Salmon 

Instructions

Prepare the hollandaise sauce according to your preferred recipe or package instructions. Keep it warm until serving.

Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl or ramekin, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain them on a paper towel.

Take a toasted English muffin half and add a handful of fresh arugula leaves on top of the muffin half. Place a slice of smoked salmon on top. Add a poached egg on top of the salmon.

Drizzle hollandaise sauce generously over the poached eggs. You can also spoon some sauce onto the plate around the muffin.

Sprinkle capers over the eggs. Capers add a tangy and salty flavor that compliments the richness of the dish.

Garnish with fresh dill sprigs for an extra burst of flavor and aroma.

Season with sea salt and pepper to taste.

Serve the smoked salmon with poached egg, hollandaise sauce, arugula, capers, dill, on a muffin immediately while it’s still warm. It makes for an elegant and delicious breakfast or brunch option. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer page.