Eggs Halifax is a delicious twist on Eggs Benedict that’s sure to be your new brunch favorite! English Muffins are topped with smoked salmon, poached eggs, Hollandaise sauce, and fresh chives.
Remove eggs from fridge 10 to 15 minutes before you're ready to cook.Then, crack the eggs into small individual ramekins; set aside.
In a large pot, bring water to a gentle boil; that is, once the water starts boiling, lower the heat a little so the water is gently boiling, but not boiling over.
Salt the water.
Add a tablespoon of white vinegar to the water.
Using a spoon, start stirring the boiling water in a large circular motion.The circular motion will help the eggs to stay intact.
Now, carefully and slowly drop one egg into the swirling water and cook for about 2 minutes; remove the egg with a slotted spoon and transfer to a plate. For a prettier presentation, trim excess cooked egg white. Lightly dab the eggs dry with a paper towel.
You can poach more than one egg at a time, but do not crowd the pot.
Cut the English muffins in half and toast to desired doneness.
Place the halves of the English muffins on a plate, face up.
Add a slice or two of smoked salmon to each half.
Top with a poached egg.
Add warm Hollandaise sauce over the egg and garnish with chives.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast, Breakfast/Brunch, Brunch
Cuisine: American
Keyword: brunch menu ideas, egg dishes, eggs benedict salmon