10-Minute Eggs Benedict with Smoked Salmon
Buttery hollandaise meets poached eggs and smoked salmon on toasted English muffins. A restaurant-worthy breakfast that takes just 10 minutes start to finish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 580
- Protein
- 24g
Ingredients
- 2 whole English muffins
- 6 tbsp butter
- 3 whole egg yolks
- 1 tbsp lemon juice
- 4 whole large eggs
- 4 oz smoked salmon
Instructions
- 1
Melt 4 tbsp butter in a small saucepan over low heat, then remove from heat and let cool 1 minute.
- 2
Whisk egg yolks with lemon juice and a pinch of salt in a bowl. Slowly drizzle melted butter into yolks while whisking constantly until thick and pale.
- 3
Toast the English muffin halves. Top each with remaining 1 tbsp butter while warm.
- 4
Bring a shallow skillet of salted water to a bare simmer. Crack eggs into small cups, then gently slide into water and poach until whites set but yolks jiggle, about 3 minutes.
- 5
Layer smoked salmon on each toasted muffin, then top with a poached egg.
- 6
Spoon hollandaise over eggs. Serve immediately with a crack of black pepper.
Tools you’ll need
- small saucepan
- shallow skillet or wide saucepan
- small mixing bowl
- whisk
- two small cups or ramekins
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
