Smoked Salmon Eggs Benedict
Smoked Salmon Eggs Benedict requires around 30 minutes from start to finish. This recipe makes 2 servings with 618 calories, 35g of protein, and 39g of fat each. For $4.82 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have salt, smoked salmon, english muffins, and a few other ingredients on hand, you can make it. 658 people have made this recipe and would make it again. It is brought to you by The Endless Meal. It is a good option if you're following a pescatarian diet. It works well as a morn meal. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is outstanding. If you like this recipe, you might also like recipes such as Smoked Salmon Eggs Benedict, Smoked Salmon Eggs Benedict, and Smoked Salmon Eggs Benedict.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 5 minutes
Ingredients:
2 tablespoons cold butter, cut into cubes
2 teaspoons capers
4 tablespoons cream cheese
2 large egg yolks
4 eggs
2 English muffins
1 teaspoon fresh lemon juice
2 thin slices of red onion, cut in half
Salt to taste
8 slices of cold smoked salmon (lox)
2 tablespoons water
Equipment:
slotted spoon
pot
sauce pan
whisk
frying pan
Cooking instruction summary:
Begin by preparing the Hollandaise sauce. (recipe follows)Break English muffins in half and lightly toast them. Place them on the plate you will serve the eggs benedict on.Spread 1 tablespoon of cream cheese over each English muffin half. Top each with 2 slices of smoked salmon and some red onion slices.Fill a wide, shallow pot with water and bring to a boil. Poach eggs for 4-6 minutes, depending how well done you like your eggs.Using a slotted spoon, remove eggs 1 at a time and place on top of the English muffins and salmon.Drizzle Hollandaise sauce over the eggs and top with ½ teaspoon of capers per English muffin half.Turn a small element on to medium-high.Whisk egg yolks and water together in a small sauce pan.Hold the sauce pan 4-5 inches off the hot element and whisk constantly until it begins to thicken, about 1 minutes. Add a few cubes of butter at a time and continue to whisk (holding the pan off the element!) until the sauce is thickened, about 3-4 minutes. If you want an extra thick sauce you can add a little bit more butter.Whisk in the lemon juice and salt to taste.
Step by step:
1. Begin by preparing the Hollandaise sauce. (recipe follows)Break English muffins in half and lightly toast them.
2. Place them on the plate you will serve the eggs benedict on.
3. Spread 1 tablespoon of cream cheese over each English muffin half. Top each with 2 slices of smoked salmon and some red onion slices.Fill a wide, shallow pot with water and bring to a boil. Poach eggs for 4-6 minutes, depending how well done you like your eggs.Using a slotted spoon, remove eggs 1 at a time and place on top of the English muffins and salmon.
4. Drizzle Hollandaise sauce over the eggs and top with ½ teaspoon of capers per English muffin half.Turn a small element on to medium-high.
5. Whisk egg yolks and water together in a small sauce pan.Hold the sauce pan 4-5 inches off the hot element and whisk constantly until it begins to thicken, about 1 minutes.
6. Add a few cubes of butter at a time and continue to whisk (holding the pan off the element!) until the sauce is thickened, about 3-4 minutes. If you want an extra thick sauce you can add a little bit more butter.
7. Whisk in the lemon juice and salt to taste.
Nutrition Information:
covered percent of daily need
