Eggs Benedict with Smoked Salmon and Arugula
Posted by Sylvia Reynolds
Unsalted Butter, Black Pepper, Salt, Lemon Juice, Eggs, English Muffins, Smoked Salmon, Arugula, White Vinegar
Quickly and Easily Cook Perfect Hardboiled Eggs in your Microwave
Eggs Benedict with Smoked Salmon and Arugula Recipe
The addition of smoked salmon and peppery arugula elevates this classic brunch dish. The rich salmon and perfectly poached eggs are complemented by a creamy hollandaise sauce infused with bright lemon flavor.
Ingredients
- 1/2 cup unsalted butter
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- lemon juice, 3 tbsp
- 8 large eggs
- 4 toasted english muffins (split)
- smoked salmon, 8 oz
- 2 cups arugula
- 1 tablespoon white vinegar
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Melt the butter in a large skillet over medium heat.
- Stir in the lemon juice, white vinegar, salt, and black pepper in the skillet.
- Bring water to a simmer in a separate pot.
- Each egg should be cracked into a small bowl or ramekin.
- Cook for 2-3 minutes, until the whites are set but the yolks are still runny, in a pan of simmering water.
- With a slotted spoon, remove the eggs from the water and place them on a paper towel to drain.
- Place toasted English muffin halves on plates and top with a slice of smoked salmon.
- Place one poached egg on each muffin half.
- Top the eggs with the lemon butter sauce and arugula.
- Serve right away.
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