Chef Ed’s Poached Eggs on English Muffin with Smoked Salmon, Hollandaise, Capers & Tomatoes
Elegant. Brunch-Worthy. Protein-Packed.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 (makes 4 muffin halves)

Ingredients:

For the Poached Eggs:

    • 4 large eggs
    • 1 tbsp white vinegar (for poaching water)
    • eggs benedict, Chef Ed brunch, poached eggs recipe, hollandaise sauce, smoked salmon breakfast, healthy brunch, protein-rich breakfast, elegant brunch recipe, English muffin eggs, eggs royale, capers and salmon, tomato and egg muffin, gourmet breakfast, brunch for athletes, omega-3 breakfast, homemade hollandaise, egg yolk sauce, breakfast with salmon, chef Ed kitchen, post workout breakfast, high protein eggs, healthy fats, smoked salmon recipe, easy poached eggs, brunch favorite, seafood breakfast dish, tomato egg stack, athletic brunch, savory English muffin recipe, best brunch ideas3 egg yolks
    • 1 tbsp lemon juice
    • ½ cup (1 stick) unsalted butter, melted
    • Pinch of cayenne pepper
    • Salt to taste

Other Ingredients:

      • 2 English muffins, split and toasted
      • 4 oz smoked salmon
      • 1 medium tomato, thinly sliced
      • 2 tbsp capers (drained)
      • Fresh dill or chives (optional, for garnish)

Directions:

1. Make the Hollandaise Sauce:
In a heatproof bowl over simmering water (double boiler method), whisk egg yolks and lemon juice until thickened and doubled in volume. Slowly drizzle in melted butter, whisking constantly until smooth and creamy. Add cayenne and salt to taste. Keep warm.

2. Poach the Eggs:
Bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into the water. Poach for 3–4 minutes until whites are set and yolks are runny. Remove with slotted spoon and drain on paper towel.

3. Toast the Muffins:
Split and toast the English muffins until golden and crisp.

4. Assemble the Dish:
Place tomato slices on each muffin half. Layer smoked salmon, followed by a poached egg. Spoon warm hollandaise sauce generously over the top. Sprinkle capers and garnish with dill or chives.

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Chef Ed’s Notes:

      • Eggs Benedict Remix: This smoked salmon version is often called Eggs Royale—a luxurious twist on a brunch classic.
      • Time-Saving Tip: Use store-bought hollandaise in a pinch, but nothing beats homemade.
      • Customize It: Add avocado slices or substitute with whole-grain muffins for a fiber boost.

Health Benefits for Athletes:

      • Protein Trifecta: Eggs, salmon, and English muffins combine for a complete protein powerhouse.
      • Omega-3s: Smoked salmon is rich in heart-healthy, inflammation-reducing fats.
      • B Vitamins: Eggs and salmon provide B12, essential for energy metabolism and red blood cell production.
      • Minerals: Capers add antioxidants and micronutrients like iron and magnesium.eggs benedict, Chef Ed brunch, poached eggs recipe, hollandaise sauce, smoked salmon breakfast, healthy brunch, protein-rich breakfast, elegant brunch recipe, English muffin eggs, eggs royale, capers and salmon, tomato and egg muffin, gourmet breakfast, brunch for athletes, omega-3 breakfast, homemade hollandaise, egg yolk sauce, breakfast with salmon, chef Ed kitchen, post workout breakfast, high protein eggs, healthy fats, smoked salmon recipe, easy poached eggs, brunch favorite, seafood breakfast dish, tomato egg stack, athletic brunch, savory English muffin recipe, best brunch ideas

 

 

References:

For the Hollandaise Sauce: