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Smoked Salmon Eggs Benedict | Eggs Royale

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15 min

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1

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Fish / Seafood

Try Butcherbox

All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 English muffin

    split and toasted

  • 3-4 pieces of ButcherBox Cold Smoked Salmon

  • 1 large egg

  • 1 tsp white vinegar

  • 1 tbsp unsalted butter

    melted

  • 1 tsp lemon juice

  • salt and pepper

    to taste

  • fresh chives or parsley

    for garnish (optional)

Step By Step

Instructions

1
In a blender, combine 1 egg yolk, 1 tablespoon melted unsalted butter, and 1 teaspoon lemon juice. Add a pinch of salt and pepper. Blend on high speed until smooth and creamy. Adjust seasoning if needed. Set aside.
2
Bring a small pot of water to a gentle simmer. Add 1 teaspoon of white vinegar to the water. Crack the egg into a small bowl. Create a whirlpool in the simmering water using a spoon, then gently slide the egg into the center of the whirlpool. Cook for about 3-4 minutes for a soft yolk. Remove the poached egg with a slotted spoon and place it on a paper towel to drain excess water.
3
Place the toasted English muffin halves on a plate. Top one half with 3-4 pieces of ButcherBox Cold Smoked Salmon. Carefully place the poached egg on top of the smoked salmon.
4
Drizzle the blender hollandaise sauce generously over the poached egg and smoked salmon.
5
Garnish with chopped fresh chives or parsley, if desired, for a pop of color and flavor. Serve immediately.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.