Smoked salmon eggs benedict recipe with hollandaise sauce

Name: Smoked salmon eggs benedict recipe with hollandaise sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 English muffins; ½ cup unsalted butter; 3 egg yolks; 2 tablespoons lemon juice; salt; 1 teaspoon Dijon mustard; 2 tablespoons white distilled vinegar; 4 eggs; 4 smoked salmon slices; ½ cup spinach; 1 TB capers; cayenne powder; pepper

User Reviews

5.0

144 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
809 kcal
Course
Breakfast, Brunch
Cuisine
North American

Smoked salmon eggs benedict recipe with hollandaise sauce

Ethan Patterson

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Make this creamy smoked salmon eggs benedict recipe for brunch, the perfect marriage of a poached egg and hollandaise sauce with the smokiness of lox.

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Ingredients

Servings

2 English muffins OR 2 hash brown patties
½ cup unsalted butter or vegan butter
3 egg yolks
2 tablespoons lemon juice
salt to taste
1 teaspoon Dijon mustard optional
2 tablespoons white distilled vinegar
4 eggs
4 smoked salmon slices
½ cup spinach
1 TB capers
cayenne powder to taste
pepper to taste

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Instructions

Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top. Melt the butter in the microwave.
Fill a large pot with water, and add salt and vinegar. Bring water to a boil: you should have noticeable steam rising off the surface of the pot without letting the water reach a simmering point. Place a large stainless steel bowl over the pot.
Make the hollandaise sauce: To the stainless steel bowl, add Dijon mustard (optional), the 3 egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency, which will take about 1 to 2 minutes. Gradually pour in ½ cup of the warm butter, whisking continuously until the mixture becomes thick and creamy. Taste, and season with salt and cayenne powder. Remove bowl with hollandaise sauce and set aside.
Poach the eggs: Break eggs into 6 ramekins. Lower the water to a simmer, avoiding a rolling boil. Using a slotted spoon, create a whirlpool motion in your pot. Next, place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring occasionally in a clockwise motion, until the egg white is set while the yolk remains runny, which should take approximately 2 to 3 minutes (2 minutes will give you a perfectly runny yolk; 3 will give a semi-runny yolk with a set outer circle). Once the eggs are ready, take them out with a slotted spoon and set them to dry them off on a paper towel.
To serve, line up 3 plates and place two halves of an English Muffin, or a Hashbrown on each plate. Top each serving with a few spinach leaves.
Place two eggs on top of each serving. Top eggs with smoked salmon slices. Generously spoon hollandaise sauce over the whole thing.
Lastly, sprinkle a few capers and garnish with cayenne powder on top of the sauce, and serve (leave the second half of the English muffins on the side).
Leftover poached eggs will keep in an airtight container in the fridge for 2 days. Leftover hollandaise sauce will keep for 2 days as well.

Equipments used:

Nutrition Information

Show Details

Calories 809kcal (40%) Carbohydrates 29g (10%) Protein 28g (56%) Fat 64g (98%) Saturated Fat 35g (175%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 2g Cholesterol 750mg (250%) Sodium 839mg (35%) Potassium 368mg (11%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 3027IU (61%) Vitamin C 8mg (9%) Calcium 143mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 809 kcal

% Daily Value*

Calories	809kcal	40%
Carbohydrates	29g	10%
Protein	28g	56%
Fat	64g	98%
Saturated Fat	35g	175%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	19g	95%
Trans Fat	2g	100%
Cholesterol	750mg	250%
Sodium	839mg	35%
Potassium	368mg	8%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	3027IU	61%
Vitamin C	8mg	9%
Calcium	143mg	14%
Iron	3mg	17%