Eggs Benedict with Smoked Salmon and Capers

Name: Eggs Benedict with Smoked Salmon and Capers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 100 g smoked salmon; 125 g English Muffins (toast buns); 2 eggs; 100 g Hollandaise sauce; 1 handful chives; 30 g capers; 1 tbsp extra virgin olive oil

20 min

Under an hour

Knuspr-Küche

Preparation method

Halve the toast buns (English Muffins), drizzle with a little olive oil, and toast them in a pan until golden brown on both sides.

Top the toasted bun halves with the smoked salmon slices.

Bring water to a simmer in a pot (do not boil vigorously). Create a gentle swirl in the water with a spoon and carefully slide in the eggs. Poach the eggs for about 2–3 minutes, until the egg whites are set but the yolk is still runny.