10-Minute Eggs Benedict with Smoked Salmon
Buttery hollandaise meets poached eggs and smoked salmon on toasted English muffins. A restaurant-worthy breakfast that takes just 10 minutes start to finish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 580
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Melt 4 tbsp butter in a small saucepan over low heat, then remove from heat and let cool 1 minute.
Step 2
Whisk egg yolks with lemon juice and a pinch of salt in a bowl. Slowly drizzle melted butter into yolks while whisking constantly until thick and pale.
Step 3
Toast the English muffin halves. Top each with remaining 1 tbsp butter while warm.
Step 4
Bring a shallow skillet of salted water to a bare simmer. Crack eggs into small cups, then gently slide into water and poach until whites set but yolks jiggle, about 3 minutes.
Step 5
Layer smoked salmon on each toasted muffin, then top with a poached egg.
Step 6
Spoon hollandaise over eggs. Serve immediately with a crack of black pepper.
Tools you’ll need
- small saucepan
- shallow skillet or wide saucepan
- small mixing bowl
- whisk
- two small cups or ramekins
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