Smoked Salmon Eggs Benedict
User Reviews
4.5
51 reviews
Excellent
Smoked Salmon Eggs Benedict
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Easy poached eggs, Hollandaise sauce, and lox make this Smoked Salmon Eggs Benedict recipe the best brunch you’ll ever make!
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Ingredients
For the Hollandaise Sauce:
- 4 egg yolks
- ⅓ cup butter melted (or 5 tablespoons)
- 2 tablespoons lemon juice
- 2 teaspoons fresh dill or 1 teaspoon of dried, plus more for garnish
- Pinch of cayenne pepper
- salt to taste
For the poached eggs:
- water
- 2 teaspoons white vinegar
- 8 eggs
For serving:
- 4 English muffins sliced in half and toasted
- 8 ounces smoked salmon
- fresh dill for garnishing
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Instructions
For the Hollandaise Sauce:
- Fill a saucepan with water and bring to a simmer over medium-high heat.
- Place a heat-proof bowl over the simmering water and add the egg yolks.
- Whisk constantly until eggs are thick enough to coat the back of a spoon, about 3 or 4 minutes. Remove the bowl from the saucepan and turn off the heat.
- Continue whisking and gradually add in the butter one tablespoon at a time, whisking until the butter is fully incorporated before adding more.
- Add the remaining ingredients and whisk together.
- Place the bowl over the warm saucepan and set aside. Whisk when ready to serve.
For the poached eggs:
- Fill a saucepan about two-thirds of the way up with water and add the vinegar. Bring the water to a simmer over medium heat.
- Gently break an egg into a small bowl, and then slide the egg into the simmering water. Repeat the process with another egg.
- Set a timer for 3 ½ minutes and let them poach. About a minute or so in, gently stir the water to make sure the eggs aren’t sticking to the bottom of the saucepan.
- Carefully remove the eggs with a slotted spoon and set on paper towels to let dry.
- Continue until all the eggs are poached.
For serving:
- Place an ounce of smoked salmon on each English muffin half. Top with a poached egg and a drizzle of hollandaise sauce.
- Garnish with fresh dill and serve.
Notes
- If the Hollandaise sauce becomes too thick before serving, add a tablespoon or two of hot water and whisk thoroughly.
- If the Hollandaise sauce becomes too thick before serving, add a tablespoon or two of hot water and whisk thoroughly.
Nutrition Information
Show Details
Serving
1serving
Calories
534kcal
(27%)
Carbohydrates
28g
(9%)
Protein
30g
(60%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
15g
Trans Fat
1g
Cholesterol
610mg
(203%)
Sodium
1819mg
(76%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 534kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 610mg | 203% |
| Sodium | 1819mg | 76% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
51 reviews
Excellent
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