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Smoked Salmon Benedict

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“Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at Note: I have made this using parsley for the sorrel and it was lovely.”

Ingredients Nutrition


  1. Sauce: Melt the butter in a medium (10-inch) skillet over medium heat.
  2. Add the shallot and cook until it is softened but not browned, less than 1 minute.
  3. Add half the sorrel, stir until it is wilted, then add the rest of the sorrel and continue to cook until it is melted into a purée, 2 to 3 minutes.
  4. Stir in the cream and salt.
  5. Taste and season generously with pepper, and additional salt if needed.
  6. Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.
  7. Toast the crumpets or muffins and keep them warm in a very low oven.
  8. Crack 1 egg into a saucer and gently slide it into the simmering water. Repeat with the remaining eggs. Adjust the heat so that the water stays just below a simmer. You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top. Cook until the whites are firm but the yolks are still soft, about 4 minutes. (The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day. When ready to serve, reheat in a pan of simmering water for 1 minute.).
  9. Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates.
  10. Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture. Place an egg on each crumpet or muffin.
  11. Arrange a slice of smoked salmon on each egg.
  12. Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces.
  13. Sprinkle with chives and serve right away.

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