EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
EGGS BENEDICT WITH SALMON
Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.
Provided by dakota kelly
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
- In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
- To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g
SMOKED SALMON-BACON BENEDICT
Up your eggs Benedict game with this glorious version for two made with bacon, smoked salmon, fresh spinach and a surprise ingredient.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook bacon in medium skillet as directed until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add eggs to reserved drippings in skillet; cook 3 to 5 min. or until whites are firm and yolks are cooked to desired doneness.
- Top muffin halves with salmon, bacon and eggs.
- Add remaining ingredients to same skillet; cook and stir 3 min. or just until spinach is wilted. Spoon over eggs.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
SMOKED SALMON EGGS BENEDICT FOR TWO
This is the perfect special breakfast for two. I hope you enjoy it as much as we do!
Provided by Christopher
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
- Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
- Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 29.1 g, Cholesterol 727.1 mg, Fat 69.6 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 38.2 g, Sodium 1295 mg, Sugar 2 g
EGGS BENEDICT FOR TWO - WITH SMOKED SALMON
I absolutely adore poached eggs on toast so for me Eggs Benedict is really something to enjoy. If you have a toaster that will accommodate split muffins, feel free to toast them in that instead of under the grill. As I don't eat ham / prosciutto, I make my Eggs Benedict with smoked salmon which also adds a lovely elegant touch in my opinion. Save this recipe for special days such as birthdays & anniversaries, better still drop hints for someone else to make it for you :wink:
Provided by Um Safia
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
- Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
- Split the muffins & toast under the grill / or in a toaster.
- Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
- Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
- Place the split muffins on 2 plates ( 2 half muffins on each plate).
- Top the muffin halves with the smoked salmon.
- Drain the poached eggs & place one on each muffin half.
- Spoon a little hollandaise sauce over each egg & serve immediately.
Nutrition Facts : Calories 758.4, Fat 61.9, SaturatedFat 34.2, Cholesterol 756.4, Sodium 778.9, Carbohydrate 27, Fiber 2, Sugar 3.4, Protein 24.4
JUNIOR LEAGUE - EGGS BENEDICT WITH SPINACH AND SMOKE SALMON
Make and share this Junior League - Eggs Benedict With Spinach and Smoke Salmon recipe from Food.com.
Provided by JLofAustin
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For the muffins, arrange the muffins cut side up on a baking sheet. Spread the cut sides with butter. Broil until light brown.
- For the spinach, sauté the spinach in the butter in a skillet until spinach is wilted.
- For the eggs, add just enough water to a saucepan to measure 2 inches. Bring to a simmer. Stir in the vinegar. Break the eggs 1 at a time gently into the water mixture; break the eggs as near the water as possible. Simmer for 3 minutes for a soft yolk or for up to 5 minutes for a firm yolk.
- For the sauce, whisk the egg yolks and lemon juice in a double boiler until blended. Cook over hot water until slightly thickened, whisking constantly. Remove from heat. Add the melted butter to the egg yolk mixture gradually, whisking constantly until blended. Stir in the salt and cayenne pepper.
- To assemble, place 1 muffin half toasted side up on each 8 serving plates. Layer each muffin half with 1 tablespoon of the spinach, 1 poached egg, 1 ounce of the smoked salmon and 2 tablespoons of the hollandaise sauce. Serve immediately.
Nutrition Facts : Calories 187, Fat 9.9, SaturatedFat 4.1, Cholesterol 289.9, Sodium 226.7, Carbohydrate 14.1, Fiber 1.4, Sugar 1.6, Protein 10.2
SALMON CAKES EGGS BENEDICT
Canned salmon is the perfect base for a crispy cake that takes eggs Benedict to the next level. It's deliciously easy, especially when paired with a fast hollandaise sauce made in the blender.
Provided by Carla Hall
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
- Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
- For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
- With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
- For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 8 minutes. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
- Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.
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