Quick Salmon Eggs Eggs Benedict Recipe

To make the quick hollandaise, place 3 egg yolks, lemon juice, salt, and cayenne pepper in a blender and blend on low for 5 seconds until combined.

With the blender running on high speed, slowly drizzle in the hot melted butter in a thin, steady stream until the sauce becomes thick, creamy, and fully emulsified.

Pour the hollandaise sauce into a small bowl and place it in a warm spot near the stove to keep warm while you prepare the eggs.

Fill a medium saucepan with about 3 inches of water, add the white vinegar, and bring it to a very gentle simmer over medium-low heat.

Crack one egg into a small cup, gently swirl the simmering water with a spoon to create a whirlpool, and slide the egg into the center of the whirlpool.

Poach the egg for 3 minutes until the egg whites are completely set but the yolk remains soft, then remove with a slotted spoon and drain on paper towels; repeat for the remaining eggs.

Place two toasted English muffin halves on each plate, top each with a slice of smoked salmon, a poached egg, a generous drizzle of hollandaise, and a spoonful of salmon roe before serving immediately.