Stovetop, Pot (small), Frying pan, Whisk
Bring a pot of salted water to a boil. Add the eggs, reserving 1 egg (per serving) for the sauce. Soft boil the eggs for 6 min.
Meanwhile, cut the English muffin in half & butter both sides.
Toast the English muffin, butter-side down, in a pan over medium heat until golden brown.
After 6 min, spoon the eggs into a bowl of icy cold water to stop the cooking.
When cooled, gently peel the eggs & set aside.
Juice the lemon & set aside the juice.
Let's make Hollandaise sauce! Separate the remaining raw eggs, placing the yolks into a small saucepan.
Add the water (1 tsp per serving) & lemon juice. Season with salt & pepper. Whisk to combine.
Place the saucepan over low heat & continue whisking. Be careful not to let it boil! Add the butter, a little bit at a time.
The sauce should thicken so that it coats the back of a spoon. When done, remove from heat.
Place the toasted English muffins on a plate. Top with the smoked salmon & egg.
Spoon the Hollandaise sauce over top. Season with salt & pepper. Extra Hollandaise is for sandwich dipping!
Average estimated amount for one serving
On average, one serving of the recipe "Smoked Salmon Eggs Benedict" contains 659 Energy, 41 g of Fat, 41 g of Carbohydrates, 32 g of Protein, 3 g of Fiber.