Rich bites of salmon, homemade hollandaise, and perfectly poached eggs make up this luscious Smoked Salmon Eggs Benedict recipe. It’s the best brunch recipe you can easily prepare ahead of time!
Melt the butter in a saucepan or microwave. Remove to a bowl.
In a nonstick saucepan, add the yolks, lemon juice, and water. Whisk quickly and continually over low heat until it’s frothy and doubled in size. Watch your heat - better to keep it on the lower side.
While continuing to whisk, slowly add the melted butter in a steady stream. Continue to whisk until thickened, and almost doubled in size. If your sauce gets too dry and thick, you can add a few tablespoons of water or add a bit of lemon juice to give it more lemony flavor.
Once the sauce is done, add the smoked paprika and salt to taste. Set aside.
Poached Eggs
Bring a small pot of water to a slow boil and add the vinegar.
Crack an egg through a small fine-mesh strainer to help remove the excess whites. Carefully transfer the egg to a small cup or bowl.
Use a spoon to create a swirling effect in the pot, like a vortex. Carefully drop the egg into the center of the vortex. Cook for 3.5-4 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Repeat with the remaining eggs.
Benedict Assembly
Cut and toast the english muffins. Set aside until ready to assemble.
Place the toasted english muffins on a plate or board and spread on a little bit of hollandaise on each. Add the smoked salmon, a poached egg, more sauce, and capers on top. You can add your favorite fresh herbs to finish and serve with a green salad on the side for balance.