Smoked Salmon Eggs Benedict
Smoked salmon eggs benedict features toasted English muffins, poached eggs, buttery hollandaise, and lox, all topped with avocado for a brunch classic with a twist.
Servings: 2 people
Ingredients
- 4 English muffins
- ½ Cup hollandaise sauce
- 4 Ounces smoked salmon nova lox or regular, sliced
- 2 eggs poached
- avocado sliced
Optional Garnishes
- cayenne pepper
- fresh parsley
Instructions
- Cut the muffins in half and toast them to your preferred doneness.
- Put the muffins on a plate and top with the smoked salmon.
- Add a poached egg on top.
- Pour over the hollandaise sauce.
- Serve immediately, garnished with avocado slices if liked, and perhaps also cayenne pepper and/or fresh parsley.
Notes
Use fresh eggs for poaching: They hold their shape best in hot water. Keep an eye on them. Perfectly poached eggs should have runny egg yolks. Remove them from the simmering water with a slotted spoon.
Warm the hollandaise gently: Reheat gently in a double boiler or small pan to keep the texture smooth and prevent breaking.
Dry the muffins slightly: This helps them absorb less liquid and stay crisp.
Use ripe avocados: They add a creamy contrast to the rich toppings.
Assemble right before serving: Keeps everything warm and the textures perfect.
Warm the hollandaise gently: Reheat gently in a double boiler or small pan to keep the texture smooth and prevent breaking.
Dry the muffins slightly: This helps them absorb less liquid and stay crisp.
Use ripe avocados: They add a creamy contrast to the rich toppings.
Assemble right before serving: Keeps everything warm and the textures perfect.
Nutrition
Calories: 619kcal | Carbohydrates: 58g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 1479mg | Potassium: 309mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 287IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 2mg
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