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Cold Smoked Salmon Egg Benedicts

20 minutes
2-4 servings

Ingredients:

– 4 oz Spruce Point Traditional Cold Smoked Salmon
– 2 English Muffins, halved
– 4 Large Eggs
– 1 tbsp capers
– 1 Small Red Onion, thinly sliced
– 2 tbsp Butter, softened
– 1 tbsp White Vinegar (for poaching)
– Hollandaise sauce (store-bought or homemade)

 

Instructions

  1. Prep the Muffins:
    Toast the English muffins until golden brown and spread with butter. Set aside.
  2. Poach the Eggs:
    • Fill a pot with water, bring it to a simmer, and add the vinegar.
    • Crack the eggs one at a time into a small bowl, then carefully slide them into the simmering water.
    • Poach for 3-4 minutes, until the whites are set and yolks are still runny.
    • Remove the eggs with a slotted spoon and drain on a paper towel.
  3. Assemble the Benedict:
    • Top each half of the English muffin with a few slices of smoked salmon.
    • Place a poached egg on top of the salmon.
  4. Garnish:
    • Drizzle with hollandaise sauce.
    • Sprinkle with capers and thinly sliced onions for an extra burst of flavor.