Common Good Salmon Benedict Recipe
Poached eggs on a toasted English muffin topped with salmon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Toasted English Muffins
For the Salmon
For the Hollandaise Sauce
Method
For the Poached Eggs
Boil Water
In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of vinegar to the water.
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
For the Toasted English Muffins
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half.
For the Salmon
Prepare the Salmon
Once the English muffins are toasted, layer each half with a slice of smoked salmon.
For the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat. Remove from heat and let it cool slightly.
Whisk the Egg Yolks
In a separate bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
Combine the Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper.
Assembly
Assemble the Dish
On each toasted English muffin half with salmon, place a poached egg on top. Generously drizzle hollandaise sauce over the eggs.
Serve
Serve immediately while warm and enjoy your Common Good Salmon Benedict!