Eggs Benedict With Smoked Salmon Chives Food

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SMOKED SALMON EGGS BENEDICT



Smoked Salmon Eggs Benedict image

Smoked Salmon Eggs Benedict is the ultimate Sunday brunch recipe. It's healthy, delicious, and a real treat. Plus, with some make-ahead tips I have for you, it's a breeze to make for a group. You will LOVE it!

Provided by Kristen Stevens

Categories     Breakfast

Time 40m

Number Of Ingredients 12

4 large eggs
2 English muffins (cut in half (Gluten-free, if needed. See notes for Whole30 + paleo))
4 tablespoons cream cheese (omit for Whole30 + paleo)
3 ounces smoked salmon (salmon lox)
2 teaspoons capers
Thinly sliced red onion
A pinch of black pepper
2 large egg yolks
2 tablespoons water
2 tablespoons butter (use ghee for Whole30 + paleo)
2 teaspoons fresh lemon juice
A pinch of sea salt

Steps:

  • Begin by preparing the Hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high, whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.
  • Place a medium-sized pot of water on the stove on high heat.
  • Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on the plates you will use to serve them then spread the cream cheese on top. Divide the smoked salmon between them.
  • When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.
  • Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.
  • If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 583 kcal, Carbohydrate 29 g, Protein 29 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 628 mg, Sodium 997 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g

EGGS BENEDICT WITH SMOKED SALMON & CHIVES



Eggs benedict with smoked salmon & chives image

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

4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced

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

SMOKED SALMON BENEDICT



Smoked Salmon Benedict image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
Chopped chives, for serving

Steps:

  • Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
  • For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
  • For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
  • For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
  • To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.

SMOKED SALMON EGGS BENEDICT FOR TWO



Smoked Salmon Eggs Benedict for Two image

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

2 egg yolks
1 ¾ tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon white sugar
.063 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
½ cup butter, melted
½ teaspoon distilled white vinegar
4 eggs
2 English muffins, split
1 tablespoon butter
4 ounces smoked salmon, thinly sliced

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

SCRAMBLED EGGS WITH SMOKED SALMON AND CHIVES



Scrambled Eggs with Smoked Salmon and Chives image

Provided by Joe Gannon

Categories     Dairy     Egg     Fish     Herb     Onion     Breakfast     Brunch     Low Carb     Quick & Easy     Mother's Day     Father's Day     New Year's Day     Salmon     Spring     Chive     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

8 large eggs
4 tablespoons chopped fresh chives
3 tablespoons milk
5 tablespoons butter
1 large onion, chopped
6 ounces thinly sliced smoked salmon, cut into strips

Steps:

  • Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 tablespoons chives.

EGGS BENEDICT FOR TWO - WITH SMOKED SALMON



Eggs Benedict for Two - With Smoked Salmon image

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

6 eggs
4 slices smoked salmon
2 English muffins
4 ounces butter
1 tablespoon lemon juice
salt and black pepper

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

SCRAMBLED EGGS WITH SMOKED SALMON, SPINACH, AND CHIVES



Scrambled Eggs With Smoked Salmon, Spinach, and Chives image

Make and share this Scrambled Eggs With Smoked Salmon, Spinach, and Chives recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
5 large eggs
1/4 teaspoon fresh ground black pepper
3 ounces thinly sliced smoked salmon, diced
1/2 cup reduced-fat cream cheese, diced
1 cup chopped fresh spinach
3 whole wheat English muffins, split and toasted
1 tablespoon chopped chives (optional)

Steps:

  • Heat oil in medium nonstick skillet over medium heat. Combine eggs and pepper in medium bowl; stir well with whisk.
  • Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.
  • Stir in salmon and cream cheese; cook 30 seconds, smashing cream cheese lumps with spoon.
  • Stir in spinach; cook 2 minutes or until spinach wilts and eggs are cooked, stirring constantly.
  • Top each muffin half with 1/2 cup egg mixture. Garnish with chives, if desired.

Nutrition Facts : Calories 213.3, Fat 11.3, SaturatedFat 4.1, Cholesterol 190.9, Sodium 449.6, Carbohydrate 15.3, Fiber 2.3, Sugar 3, Protein 13.2

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