- prep time 10 min
- total time 14 min
- serves 4
8 fresh chives
Salt and pepper
2 Tbsp white vinegar
4 large eggs
2 whole-wheat English muffins, split in half
8 slices smoked salmon (4 ounces)
1 cup mixed baby greens
1. Trim 1 1/2 inches from the tops of the chives, and reserve for garnish. Finely chop remaining chives, and transfer to a small bowl. Set aside.
2. Fill a large, deep skillet with water to a depth of 4 inches. Add vinegar and bring to a steady simmer. Break an egg into a small bowl, hold the edge of the bowl close to the water, and tilt the egg into the water. Repeat with the remaining eggs. Cook until whites are cooked through but yolk is still runny, about 3 minutes. Carefully remove the eggs, one at a time, with a slotted spoon, and drain on paper towels.
3. Toast the English muffin halves, and cut into 3-inch rounds using a biscuit or cookie cutter. Place a poached egg on the cut side of each muffin, and drape a slice of smoked salmon over each egg. Divide the greens among the muffins and mound over the smoked salmon. Spoon the sauce over and around the eggs Benedicts, garnish with remaining chives and serve.
We're cooking up a delicious new site!
Check out our new look and stay tuned for ongoing changes across the BETA site.Check out the site