Eggs Benedict on Smoked Salmon Sourdough Bread Recipe

Make Perfectly Cooked Egg Bites, Quiches and More in Just Minutes

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Make Perfectly Cooked Egg Bites, Quiches and More in Just Minutes

Eggs Benedict on Smoked Salmon Sourdough Bread Recipe

Eggs Benedict on Smoked Salmon Sourdough Bread is a delectable and elegant brunch dish that will wow your guests. Poached eggs and smoked salmon are served on toasted sourdough bread, smothered in a rich and creamy hollandaise sauce.

Ingredients

1 tbsp lemon juice
2 sourdough slices with smoked salmon
4 eggs
1/4 tsp salt
4 egg yolks
4 smoked salmon slices
4 tbsp unsalted butter
2 tbsp chopped chives
1/8 teaspoon cayenne pepper

Time Needed

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Instructions

Bring a large pot of water to a boil over high heat.
Prepare the hollandaise sauce while the water heats up.
In a small saucepan over low heat, melt the butter.
Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender.
Blend until thoroughly combined.
While the blender is still running, slowly drizzle in the melted butter and blend until the sauce thickens.
Set aside the hollandaise sauce that has been blended.
Toast the slices of smoked salmon sourdough bread until golden brown.
Melt butter in a nonstick skillet over medium heat.
Cook until the whites of the eggs are set but the yolks are still runny in the skillet.
Place one slice of smoked salmon on each piece of toasted bread to make the Eggs Benedict.
Poach an egg on top of each salmon slice.
Drizzle the hollandaise sauce all over the eggs.
Serve immediately garnished with chopped chives.