Eggs Benedict with Smoked Salmon

Ingredients and Weight:

• Large eggs: 8
• Water: 4 cups
• White vinegar: 1/4 cup
• English muffins, split: 8
• Smoked salmon: 8 ounces, thinly sliced
• Hollandaise sauce:
  • Eggs yolks: 4
  • Unsalted melted butter: 1 cup
  • Lemon juice: 1/4 cup
  • Salt and cayenne pepper: to taste
• Salt and black pepper: to taste
• Chives, for garnish: 1/4 cup

Preparation Time:

• 15 minutes (Hollandaise sauce)
• 10 minutes (Poaching eggs)
• 5 minutes (Assembling)

Cooking Time:

• Total: 30 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Make the Hollandaise Sauce:
2. In a double boiler or heatproof bowl over simmering water, whisk the egg yolks and lemon juice together.
3. Gradually whisk in the melted butter until thickened and smooth. Season with salt and cayenne pepper to taste. Keep warm until ready to serve.
4. Poach the Eggs:
5. Bring the water to a simmer in a large pot. Add the vinegar to the water.
6. Crack an egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs.
7. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
8. Assemble the Eggs Benedict:
9. Toast the English muffins until golden brown.
10. Place a slice of smoked salmon on each muffin half.
11. Top with a poached egg.
12. Spoon the Hollandaise sauce over the eggs.
13. Garnish with chives.

Nutritional Information:

• Calories: 500-600 per serving
• Protein: 20-25g
• Fat: 30-35g
• Carbohydrates: 50-60g
• Cholesterol: 300-350mg

Dish Characteristics:

• Rich and decadent
• Savory and satisfying
• Perfect for breakfast, brunch, or lunch
• Elegant and visually appealing

User Comments:

• "This dish was absolutely delicious! The Hollandaise sauce was silky smooth and the poached eggs were cooked perfectly."
• "The smoked salmon added a nice salty flavor to the dish."
• "I was impressed with how easy this recipe was to follow."
• "This dish would be perfect for a special occasion breakfast."
• "I'm not a big fan of eggs Benedict, but this recipe has changed my mind."

Special Precautions and Tips:

• If you don't have a double boiler, you can make the Hollandaise sauce in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the sauce is thickened.
• To prevent the poached eggs from breaking, add them to the simmering water one at a time and use a slotted spoon to gently stir them.
• Serve the Eggs Benedict immediately for the best flavor and texture.