Smoked Salmon Eggs Benedict
 
Makes 6 servings
Ingredients
  • 1 tablespoon white vinegar
  • 2 teaspoons kosher salt
  • 12 large eggs
  • 6 English muffins, halved
  • 12 ounces cold-smoked salmon
  • Lemon Hollandaise (recipe follows)
  • Garnish: capers, chopped fresh dill, paprika
Instructions
  1. In a medium saucepan, add water to fill two-thirds full. Add vinegar and salt. Bring to a boil over high heat. Reduce to medium-low and maintain a constant simmer. Break egg into a small ramekin. With ramekin as close to the simmering water as possible, slowly slide egg into water. Cook until egg reaches desired degree of doneness, 4 to 6 minutes. Remove with a slotted spoon. Repeat with remaining eggs, cooking up to 3 at a time.
  2. Toast English muffins in a toaster, or place on a sheet pan, cut side up, and broil until golden brown.
  3. Divide smoked salmon among toasted English muffin halves, and top each with an egg and 2 tablespoons Lemon Hollandaise. Garnish with capers, dill, and paprika, if desired. Serve warm.
Recipe by Victoria at https://victoriamag.com/smoked-salmon-eggs-benedict-roasted-asparagus/