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Created by the Genie — AI-generated, review before relying on it
A luxurious twist on eggs Benedict, layering smoked salmon and silky poached eggs over toasted english muffins under a blanket of lemony hollandaise.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Toast the english muffin halves until golden and set aside.
Step 2
To make the hollandaise, whisk the egg yolks and lemon juice in a heatproof bowl set over a pot of barely simmering water, whisking constantly for 3 to 4 minutes until pale and thickened.
Step 3
Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and thickened; season with the salt and remove from heat.
Step 4
Bring a pot of water to a gentle simmer; crack each egg into a small cup and gently slide into the water.
Step 5
Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks are still runny.
Step 6
Remove the poached eggs with a slotted spoon and drain on a paper towel.
Step 7
Top each toasted muffin half with smoked salmon and a poached egg.
Step 8
Spoon the hollandaise sauce generously over each egg.
Step 9
Garnish with capers and fresh dill before serving immediately.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
