How I Make Smoked Salmon Eggs Benedict

Mom used to cook me breakfast food for dinner and that’s one of my favorite things growing up. So guess what? I’m making eggs benedict for dinner!

Actually, it was the smoked salmon in the freezer that urged me to make this open-faced sandwich. I could already imagine how the lemony hollandaise sauce and briny salmon would make a perfect pair on top of my bread. Now, there’s no excuse on missing making this.

Here’s a disclaimer. My skill is lacking when it comes to poaching an egg so please excuse its appearance. After all, the flavor is there. The runny egg yolk is there. I’m still eating it!

1. Prepapre all the ingredients needed.

• 5 eggs
• 4 slices smoked salmon
• 2 slices of bread or English muffin
• 2 tbsp vinegar
• 1/4 lemon
• 125 grams butter
• Chives

2. A TikTok clip shows that the easiest way to make hollandaise sauce is blend it. So, I separate three egg yolks from their whites and throw them in a blender.

3. Squeeze out juices from a quarter lemon. Blend this at high speed.

4. Melt butter.

5. Pour bubbling butter in the mixing egg yolks. The scorching butter will cook the egg yolks. Set this aside.

6. In another pot, boil water with vinegar.

7.  This is the hard part. Drop an egg into a swirling and boiling water.

8. Cook egg for about four minutes and remove with a slotted spoon.

9. Toast the bread.

10. Arrange eggs benedict by placing smoked salmon on top of the toasted bread.

11. Place poached eggs in top of the salmon.

12. Pour some hollandaise sauce and finish with chives.

13. Your Smoked Salmon Eggs Benedict is now done and ready to be served.