What is the typical preparation method for the eggs in the smoked salmon benedict?

The typical preparation method for the eggs in smoked salmon benedict is poached. Poaching involves cooking the eggs gently in simmering water, which creates a delicate texture and allows the whites to set while keeping the yolks runny. This method is especially suited for dishes like eggs benedict, where the creamy yolk is intended to flow out and blend with the hollandaise sauce and other components when the egg is cut.

The poached eggs complement the smoked salmon, and their soft texture contrasts nicely with the crispy components of the dish, such as toasted English muffins. This cooking technique is a cornerstone of traditional eggs benedict recipes, highlighting the importance of maintaining a light and refined flavor profile.