Salmon and Bagel Egg Benedict
User Reviews
4.8
-
Cuisine
Vegetarian
Salmon and Bagel Egg Benedict
Description
This preparation begins by baking King salmon portions in water until opaque, which gently cooks the fish while retaining moisture. Separately, hollandaise sauce is prepared either from a packet or recipe, and eggs are poached gently in water with vinegar until the whites are set but yolks remain tender. The bagels are toasted to provide a firm base.
To assemble, the toasted bagel halves are layered with tomato slices, avocado, portions of the cooked salmon, and topped with the poached eggs. Hollandaise sauce is spooned over the eggs, and a sprinkle of paprika or chili powder adds a subtle smoky or spicy finish.
This dish offers a combination of textures and flavors: the chewiness of bagel, creaminess of avocado and sauce, tender fish, and silky egg yolk, making it suitable for brunch or a special breakfast.
Ingredients
- 4 bagel split
- ½ pound King salmon divided into 2 ounce portions
- 8 egg
- Hollandaise sauce I use one package of Knorr's classic sauce spiked with lemon or this recipe
- 1 to mato sliced
- 1 avocado sliced
- paprika or chili powder, for garnish
Instructions
- Preheat oven to 400 degrees. Place fish in a 9 X 12 baking dish and add enough water to just cover fish. Bake fish for 10 minutes or until opaque. Remove from baking dish and keep warm.
- Prepare hollandaise according to this recipe or package directions.
- In a saucepan or skillet with high edges bring water to almost boiling so white bubbles form on bottom of pan. Add 1 teaspoon white vinegar. Crack eggs into water keeping whites close to egg yolks. Gently spoon water over yolks and cook for 3-5 minutes or until whites are firm. Remove eggs from pan with a slotted spoon and set aside. Trim ragged edges with kitchen shears.
- Toast bagels and top with layers of tomato, avocado, salmon and egg. Spoon hollandaise over eggs, sprinkle with paprika or chili powder and serve.
User Reviews
Overall Rating
4.8
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