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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.