Eggs Benedict with Salmon Recipe

English muffins: These are split and toasted to provide a crispy base for the dish.

Poached eggs: Eggs that are cooked in simmering water until the whites are set but the yolks remain runny.

Smoked salmon: Thin slices of salmon that have been cured and smoked, adding a rich, savory flavor.

Hollandaise sauce: A creamy, buttery sauce made from egg yolks, lemon juice, and butter, often found pre-made in stores.

Salt: Used to enhance the overall flavor of the dish.

Pepper: Adds a touch of spice and depth to the flavors.

Chives: Freshly chopped herbs used as a garnish to add a pop of color and a mild onion flavor.

When poaching eggs, add a splash of vinegar to the simmering water. This helps the egg whites coagulate more quickly, resulting in a neater, more compact poached egg.

• english muffins - Substitute with bagels: Bagels provide a similar texture and can hold up well to the toppings.

• poached eggs - Substitute with soft-boiled eggs: Soft-boiled eggs have a similar runny yolk and can be easier to prepare.

• smoked salmon - Substitute with grilled asparagus: Grilled asparagus offers a smoky flavor and a vegetarian option.

• hollandaise sauce - Substitute with avocado sauce: Avocado sauce provides a creamy texture and a healthier alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an umami boost.

• pepper - Substitute with paprika: Paprika adds a mild heat and a touch of sweetness.

• chives - Substitute with green onions: Green onions provide a similar mild onion flavor and a fresh garnish.

• Allow the poached eggs to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Separate the components: Store the english muffins, smoked salmon, and hollandaise sauce in separate containers to maintain their individual textures and flavors.
• For the english muffins:
  1. Wrap each half in plastic wrap or aluminum foil.
  2. Place them in a resealable plastic bag or airtight container.
  3. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
• For the poached eggs:
  1. Place the cooled eggs in a single layer in an airtight container.
  2. Add a small amount of water to cover the eggs, which helps keep them moist.
  3. Store in the refrigerator for up to 2 days. Do not freeze.
• For the smoked salmon:
  1. Wrap each slice in plastic wrap or parchment paper.
  2. Place them in an airtight container or resealable plastic bag.
  3. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
• For the hollandaise sauce:
  1. Transfer the sauce to an airtight container.
  2. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
  3. Store in the refrigerator for up to 2 days. Do not freeze, as the sauce may separate upon thawing.
• To reheat the english muffins:
  1. If frozen, thaw at room temperature for about 30 minutes.
  2. Toast in a toaster or under a broiler until warmed through and crispy.
• To reheat the poached eggs:
  1. Bring a pot of water to a gentle simmer.
  2. Gently lower the eggs into the water and heat for 1-2 minutes until warmed through.
• To reheat the hollandaise sauce:
  1. Warm the sauce gently in a saucepan over low heat, stirring constantly to prevent curdling.
  2. Alternatively, use a double boiler to reheat the sauce slowly and evenly.
• Assemble the eggs benedict as per the original recipe instructions, ensuring all components are heated properly before serving.

• Preheat your oven to 350°F (175°C). Place the eggs benedict on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture of the english muffins and the smoked salmon.

• For a quicker option, use the microwave. Place the eggs benedict on a microwave-safe plate. Cover with a damp paper towel to keep the poached eggs from drying out. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure even heating.

• If you prefer stovetop reheating, use a non-stick skillet over low heat. Add a splash of water to the skillet and cover with a lid. This creates steam, which helps reheat the poached eggs and hollandaise sauce gently. Heat for about 5-7 minutes, or until warmed through.

• To reheat the hollandaise sauce separately, place it in a heatproof bowl over a pot of simmering water (double boiler method). Stir continuously until it reaches the desired temperature. This prevents the sauce from breaking or curdling.

• If you have an air fryer, preheat it to 300°F (150°C). Place the eggs benedict in the basket and heat for about 5-7 minutes. This method keeps the english muffins crispy while gently warming the poached eggs and smoked salmon.

• Toaster: Used to toast the English muffins until they are golden brown.

• Saucepan: Used to warm the hollandaise sauce over low heat.

• Slotted spoon: Essential for removing the poached eggs from the simmering water without breaking them.

• Small knife: Handy for chopping the chives for garnish.

• Cutting board: Provides a surface for chopping the chives.

• Measuring cup: Used to measure out one cup of prepared hollandaise sauce.

• Small bowls: Useful for holding the chopped chives and other prepped ingredients.

• Whisk: Can be used to stir the hollandaise sauce gently as it warms.

• Tongs: Helpful for handling the English muffins and placing them on plates.

• Plates: For assembling and serving the Eggs Benedict.

• Pot: Used to simmer water for poaching the eggs.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook. This will streamline the process and reduce stress.

Use store-bought hollandaise: Opt for a prepared hollandaise sauce to save time on making it from scratch.

Simultaneous tasks: Toast the english muffins while poaching the eggs to multitask efficiently.

Pre-slice salmon: Have the smoked salmon slices ready to go, so you can assemble quickly.

Garnish last: Chop the chives in advance and sprinkle them just before serving for a fresh touch.