Easy Smoked Salmon Eggs Benedict: A Delicious Treat

First, start by poaching the eggs. Bring a pot of water with vinegar to a simmer. Gently crack the eggs into the water and cook for about 3-4 minutes, until the whites are set but the yolks are still runny.

While the eggs are poaching, toast the bread until golden brown.

Next, assemble the eggs benedict by placing a slice of smoked salmon on top of each piece of toast.

Once the eggs are done, carefully remove them from the water with a slotted spoon and place one on top of each salmon-topped toast.

Now, it’s time to make the hollandaise sauce. In a small saucepan, heat the crème fraîche over low heat. Squeeze in the juice of the lemon and season with salt and pepper. Stir constantly until the mixture is heated through.

Pour the hollandaise sauce over the poached eggs and garnish with a sprinkle of fresh chives or dill, if desired.

Voilà! A beautiful and delicious brunch dish that’s sure to impress your guests. Enjoy!

Bon appétit!