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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.
Servings 2 servings
Calories 809kcal
Equipment
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.
Video
Nutrition
Calories: 809kcal | Carbohydrates: 29g | Protein: 28g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 750mg | Sodium: 839mg | Potassium: 368mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3027IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 3mg