Nova Lox Benedict
User Reviews
5
Nova Lox Benedict
Description
This Nova Lox Benedict recipe starts with poaching eggs to preferred doneness—typically soft with runny yolks. The English muffins are toasted and buttered to add a crisp, warm base. On each muffin half, a slice of Nova lox or smoked salmon is layered under the poached egg. Freshly prepared Hollandaise sauce, made just before serving, is spooned generously over the egg, creating a luxurious richness. A sprig of dill garnishes each serving, lending a subtle herbal note that complements the salmon.
The textures combine tender muffin, silky egg, creamy sauce, and flaky fish for a complex yet balanced bite. This dish suits an indulgent brunch or leisurely breakfast, pairing well with coffee or lighter sides like fresh fruit. The recipe suggests poaching eggs ahead of time and gently reheating them to save preparation time during serving.
For those who prefer a faster option, scrambled eggs can replace the poached eggs for a simpler variant without losing the salmon and Hollandaise combination. It's important to use fresh, high-quality eggs and handle raw or lightly cooked eggs with care to mitigate food safety risks.
Ingredients
- 4 egg click here for poaching technique, poached
- 2 English muffins split in half
- 2 tablespoons butter
- 4 ounces lox or smoked salmon, Nova style
- 1/2 cup Hollandaise sauce click here for recipe
- 4 prigs dill for garnish, fresh
Instructions
- Poach 4 eggs to desired doneness. For instructions on how to poach eggs, click here. If you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot (not boiling) water for 1 minute prior to serving.
- Toast your English muffins. Butter the four toasted halves and set them onto serving plates.
- Place a poached egg on top of each slice of salmon.
- Place a poached egg on top of each slice of salmon.
- Make your hollandaise sauce just before serving-- it will only take about 3 minutes. . Pour 2 tbsp of hollandaise onto each egg. Garnish each egg with a sprig of fresh dill. Serve.
- Note: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Notes
- Poached eggs can be prepared up to 1 hour in advance and reheated by briefly warming in hot water.
- If time is short, scrambled eggs provide a quicker alternative while still pairing well with smoked salmon and Hollandaise.
- Use fresh, properly refrigerated Grade A or AA eggs to reduce risks associated with undercooked eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 383mg | 128% |
| Sodium | 710mg | 30% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 100mg | 10% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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