Restaurants›Upland›Salmon Benedict Recipe

Salmon Benedict Recipe

Inspired by Upland

Time30m

Serves2

poached eggs, smoked salmon + meyer lemon hollandaise

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Ingredients

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Method

Instructions

Prepare the Hollandaise Sauce

In a heatproof bowl, whisk together the egg yolks, Meyer lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Continuously whisk until the mixture thickens.

Add Butter

Gradually add the melted unsalted butter while whisking continuously until fully incorporated and smooth. Season with white pepper to taste. Remove the bowl from heat and set aside.

Poach the Eggs

In a large pot, bring water to a gentle simmer. Crack each egg into a small cup and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Toast the Muffins

While the eggs are poaching, split and toast the English muffins until golden brown.

Assemble the Dish

Place a slice of smoked salmon on each toasted English muffin half. Top with a poached egg and generously drizzle with the Meyer lemon hollandaise sauce. Garnish with chopped chives.