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Delving into the world of brunch, few dishes evoke the same level of admiration and delight as Eggs Benedict. This classic dish, with its creamy hollandaise sauce and perfectly poached eggs, is a staple on brunch menus around the globe. The combination of flavors and textures—crisp English muffin, savory meat, and rich sauce—makes it a beloved choice for many. However, in this article, we introduce an exciting twist: Salmon Delight Eggs Benedict.

Eggs Benedict With Canned Salmon & Herby Hollandaise

Elevate your brunch game with this Salmon Delight Eggs Benedict! This delicious twist features perfectly poached eggs resting on a bed of flaked wild-caught salmon, topped with a creamy herby hollandaise sauce. Fresh dill, chives, and parsley add vibrant flavors, making this dish both satisfying and gourmet. Easy to make in just 30 minutes, it's perfect for impressing guests or treating yourself to a special breakfast. Enjoy a taste of luxury with every bite!
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Ingredients
  

4 large eggs

1 can (6 oz) wild-caught salmon, drained and flaked

2 English muffins, split and toasted

2 tablespoons fresh dill, chopped

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon lemon juice

Salt and pepper, to taste

1 tablespoon white vinegar (for poaching eggs)

For the Herby Hollandaise:

3 large egg yolks

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 stick (1/2 cup) unsalted butter, melted

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh chives, finely chopped

Salt and pepper, to taste

Instructions
 

Prepare the Herby Hollandaise:

    - In a heatproof bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until pale and slightly thickened.

      - Place the bowl over a saucepan of simmering water (double boiler method) ensuring the bottom of the bowl does not touch the water. Continue whisking for about 2 minutes until the mixture thickens.

        - Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy.

          - Stir in the fresh dill, chives, salt, and pepper. Remove from heat and set aside, keeping it warm.

            Make the Salmon Mixture:

              - In a mixing bowl, combine the flaked salmon, chopped dill, chives, parsley, lemon juice, and season with salt and pepper. Mix gently and set aside.

                Poach the Eggs:

                  - In a medium saucepan, bring water to a gentle simmer and add the white vinegar.

                    - Crack each egg into a small bowl, then gently slide each egg into the water, one at a time.

                      - Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and let them drain on a paper towel.

                        Assemble the Eggs Benedict:

                          - Place the toasted English muffin halves on plates.

                            - Top each muffin half with a generous spoonful of the salmon mixture.

                              - Carefully place a poached egg on top of the salmon.

                                - Spoon the herby hollandaise sauce generously over the eggs.

                                  Serve:

                                    - Garnish with additional fresh herbs if desired. Serve immediately and enjoy your flavorful twist on Eggs Benedict!

                                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2