This special breakfast for two is ideal. I hope you take pleasure in it as much as we do!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 egg yolks
- 1 ¾ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon white sugar
- 1 ⁄ 16 teaspoon Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
- ½ cup butter, melted
- ½ teaspoon distilled white vinegar
- 4 eggs
- 2 English muffins, split
- 1 tablespoon butter
- 4 ounces smoked salmon, thinly sliced
Instructions
- Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
- Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
- Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.
- Substitute bagels for the English muffins, if you prefer.
Nutrition Facts
| Calories | 858 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 727 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 38 g |
| Sodium | 1295 mg |
| Sugars | 2 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
This was quite good. I had never made eggs benedict before but love to order it when we go out. I was surprised how easy and quick it is to make. I couldn’t understand why my sauce didn’t look right, but then realized I just needed to keep whisking it until it came together to right consistency ( a bit longer than I thought). I’d make it again. Just maybe with bacon or Canadian bacon. I love smoked salmon but this isn’t my favorite way to have it. Don’t get me wrong, this was still very good.
Made this tonight for dinner, and we really enjoyed it! We love eggs benedict and we love lox and bagels, and this was a great combo of the two! Will make again!
This recipe for hollandaise sauce is so simple to make, normally one wrong step and it will curdle and become junk, I have made this 3 times now, and it always turns out perfectly, the more traditional French version also has finely sliced ham under the salmon.