Quick 30-Minute Salmon Eggs Eggs Benedict Recipe

Bring a medium saucepan filled with about 3 inches of water and the white vinegar to a gentle simmer over medium heat. Do not let the water boil rapidly; it should have small bubbles barely breaking the surface.

To make the quick hollandaise, place the 2 egg yolks and lemon juice in a blender and blend on high speed for 10 seconds until pale and slightly frothy. With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream until the sauce thickens and becomes creamy.

Season the warm hollandaise sauce with a pinch of cayenne pepper and salt to taste, then pulse once to combine. Transfer the sauce to a warm container or keep it in the blender to stay warm while you poach the eggs.

Crack one egg into a small ramekin, swirl the simmering water gently to create a whirlpool, and slide the egg into the center. Poach the egg for 3 minutes until the white is completely set but the yolk remains soft and runny.

Remove the poached egg with a slotted spoon and drain it briefly on a paper towel, then repeat the process with the remaining eggs. Assemble the dish by placing two toasted English muffin halves on each plate, topping each with smoked salmon slices and a poached egg.

Drizzle the warm blender hollandaise generously over the eggs, spoon a portion of salmon roe on top, and garnish with fresh dill. Serve immediately while the muffins are still warm and crunchy and the egg yolks are perfectly runny.