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Smoked salmon eggs benedict recipe with hollandaise sauce
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 809 kcal
Course:
Breakfast , Brunch
Cuisine:
North American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.