Smoked Salmon Eggs Benedict makes Easter brunch special! Top a puff pastry topped with smoked salmon, a poached egg, and homemade hollandaise sauce.
1 sheet frozen puff pastry
4 slices smoked salmon
4 poached eggs
About 1 cup hollandaise sauce
Cut the sheet of puff pastry into four equal squares.
Bake on a parchment-lined cookie sheet until golden brown and puffed. This takes about 15 minutes.
While the puff pastry is baking, poach the eggs. The simplest way to poach eggs is to fill a saucepan about 2/3 full with water. Drizzle some olive oil in the water and bring the water to a good simmer (not a rolling boil).
Carefully crack the eggs right into the water and poach for about 1 1/2 – 2 minutes. Then remove from the simmering water with a slotted spoon.
Keep them in a small dish until you’re ready to place them on the puff pastry.
When the puff pastry squares are baked, top them with one slice of smoked salmon each.
Then top each one with a poached egg.
Finish with about three tablespoons of homemade hollandaise sauce on top. Garnish with fresh or dried dill.
Serve with fresh fruit or a side of sauteed asparagus.
Keywords: smoked salmon eggs benedict, Easter brunch, breakfast, puff pastry, smoked salmon, hollandaise sauce