Eggs Benedict with Smoked Salmon & Hollandaise.

Eggs Benedict with smoked salmon, topped with hollandaise sauce and paired with a refreshing mimosa, is the ultimate brunch experience. The flavors, textures, and balance between richness and freshness make it a perfect meal for a lazy Sunday morning or a special occasion. So, why not try this luxurious take on a classic dish and impress your friends and family at your next brunch gathering?

Ingredients for Eggs Benedict withSmoked Salmon & Hollandaise

• For the Eggs Benedict:
  • 4 English muffins, split in half
  • 8 eggs
  • 8 slices of smoked salmon
  • Fresh chives or dill (optional, for garnish)
• For the Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • Salt and pepper, to taste
• For the Mimosas:
  • 1 bottle of champagne or Prosecco
  • 1 cup of fresh orange juice (or any juice of your choice)

Step by Step Guide to make Egg Benedict with Smoked Salmon

Prepare the Hollandaise Sauce

1. Whisk the egg yolks and lemon juice in a heatproof bowl until the mixture is light and frothy.
2. Place the bowl over a pot of gently simmering water (creating a double boiler), making sure the bottom of the bowl doesn’t touch the water.
3. Slowly whisk in the melted butter, a little at a time, until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
4. Remove the sauce from heat and set aside, keeping it warm. If it thickens too much, you can add a tablespoon of warm water and whisk it back to the desired consistency.

Poach the Eggs

1. Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (this helps the eggs stay together).
2. Crack one egg into a small bowl, then gently slide it into the simmering water.
3. Poach the egg for about 3-4 minutes, until the whites are set but the yolk is still runny.
4. Use a slotted spoon to carefully remove the egg from the water and set it aside on a paper towel.
5. Repeat with the remaining eggs.

Toast the English Muffins

1. While the eggs are poaching, toast the English muffin halves until they are golden brown. Lightly butter them for extra flavor.

Assemble the Eggs Benedict

1. Place a slice of smoked salmon on each toasted English muffin half.
2. Gently place a poached egg on top of the smoked salmon.
3. Generously spoon the warm hollandaise sauce over the poached egg.
4. Garnish with chopped chives or dill for an extra pop of flavor and color.

Step 5: Make the Mimosas

1. In a champagne flute, pour the orange juice until it fills about one-third of the glass.
2. Slowly top with champagne or Prosecco, filling the rest of the glass.
3. Stir gently and serve immediately.

Step 6: Serve and Enjoy

Serve your Eggs Benedict with smoked salmon alongside the fresh mimosas for the perfect brunch! Enjoy the rich, buttery flavors of the hollandaise sauce and smoked salmon paired with the light and refreshing mimosa.

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