Smoked Salmon Eggs Benedict Recipe

Name: Smoked Salmon Eggs Benedict Recipe
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 4 large eggs; 2 2 English muffins; 4 4 tablespoons cream cheese; 3 3 ounces smoked salmon; 2 2 teaspoons capers; Thinly sliced red onion; A pinch of black pepper; 2 2 large egg yolks; 2 2 tablespoons water; 2 2 tablespoons butter; 2 2 teaspoons fresh lemon juice; A pinch of sea salt

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4.9

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Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
40 mins
Servings
2 servings
Calories
583 kcal
Course
Breakfast
Cuisine
North American

Smoked Salmon Eggs Benedict Recipe

Iris Warren

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Salmon Benedict is the ultimate Sunday brunch recipe: it's healthy, elegant, and surprisingly simple to make! Rich smoked salmon melts into cream cheese, complemented by the briny burst of capers and sharpness of red onions. Pour some velvety lemon hollandaise over to tie everything together.

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Ingredients

Servings

4 4 large eggs
2 2 English muffins cut in half
4 4 tablespoons cream cheese
3 3 ounces smoked salmon salmon lox
2 2 teaspoons capers
Thinly sliced red onion
A pinch of black pepper

Lemon Hollandaise Sauce

2 2 large egg yolks
2 2 tablespoons water
2 2 tablespoons butter
2 2 teaspoons fresh lemon juice
A pinch of sea salt

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Instructions

Begin by preparing the hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high and whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.
Place a medium-sized pot of water on the stove on high heat.
Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on plates and then spread the cream cheese on top. Divide the smoked salmon between them.
When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.
Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.
If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.

Notes

To make this smoked salmon eggs benedict gluten-free, paleo, and Whole30, pile a few handfuls of arugula tossed in olive oil on a plate. Make 2 nests of smoked salmon and place the poached eggs on top of the nests. Top with the hollandaise, red onions, capers, and black pepper.
See the post for tips on poaching the eggs up to 5 days ahead.

Nutrition Information

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Serving 1 serving = ½ of the recipe Calories 583kcal (29%) Carbohydrates 29g (10%) Protein 29g (58%) Fat 38g (58%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 628mg (209%) Sodium 997mg (42%) Potassium 355mg (10%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1565IU (31%) Vitamin C 2mg (2%) Calcium 146mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 583 kcal

% Daily Value*

Serving	1 serving = ½ of the recipe
Calories	583kcal	29%
Carbohydrates	29g	10%
Protein	29g	58%
Fat	38g	58%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	628mg	209%
Sodium	997mg	42%
Potassium	355mg	8%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1565IU	31%
Vitamin C	2mg	2%
Calcium	146mg	15%
Iron	3mg	17%