Luxurious Irish Eggs Benedict with poached eggs, smoked salmon, and creamy hollandaise sauce.
Ingredients
2 English muffins, split and toasted; 4 large eggs; 6 ounces Irish smoked salmon, thinly sliced; 2 tablespoons white vinegar; 2 tablespoons unsalted butter, melted; 2 egg yolks; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; Salt and black pepper, to taste; 2 tablespoons finely chopped chives or parsley, for garnish
Instructions
1. Preheat oven to 350°F (175°C) and toast English muffins. 2. Whisk egg yolks, mustard, and lemon juice in a heatproof bowl over simmering water. Slowly add melted butter, whisking until creamy. Season with salt and pepper. 3. Poach eggs in simmering water with vinegar for 3–4 minutes. Remove with a slotted spoon. 4. Place salmon on toasted muffins, top with poached eggs, and spoon hollandaise over eggs. 5. Garnish with chives or parsley and serve immediately.