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
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
SMOKED SALMON EGGS BENEDICT
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
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
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
SMOKED SALMON DILL EGGS BENEDICT
Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 27 g, Cholesterol 399.6 mg, Fat 35.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 18 g, Sodium 1297.7 mg, Sugar 0.7 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
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 WITH SMOKED SALMON
Provided by Metro
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Poaching the eggsBring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.This method allows the egg white to stay intact.Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.Eggs BenedictToast the bread slices.Place two slices of smoked salmon on each toast and top with a poached egg.Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.Hollandaise sauceHeat the butter in a small saucepan over low heat; do not allow to boil.Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.Season to taste and keep warm until ready to serve.
CLASSIC EGGS BENEDICT AND VARIATIONS
Eggs Benedict is a decadent breakfast composed of two crispy slices of good Canadian bacon on top of two halves of a toasted English muffin. Two perfectly poached eggs sit on top of the Canadian bacon, and the eggs are covered with rich, lemony hollandaise sauce. Serve with Home Fries (page 209), Skillet Hash Browns (page 211), or Stone-Ground Hominy Grits such as Hoppin' John's or Anson Mills (page 207).
Yield serves 1
Number Of Ingredients 4
Steps:
- Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
- Split and toast the English muffin.
- Poach the eggs as directed on page 75.
- Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
- Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
- Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
- Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
- Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
- For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
- First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
- Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.
More about "smoked salmon bacon benedict food"
EGGS BENEDICT WITH SMOKED SALMON - RECIPES FOR 1 OR 100
From cookingtoentertain.com
Cuisine AmericanCategory Breakfast, SauceServings 2Total Time 10 mins
- Begin by making the hollandaise sauce. The separate detailed recipe is HERE, but I've simplified it for this recipe. Whisk together the egg yolks and lemon juice in a glass or steel bowl and melt the butter. Place the bowl over a pot of boiling water and do not stop whisking. Slowly trickle in the melted butter until the mixture has more than doubled in volume and a shiny sauce has formed. Season with salt and pepper to taste and set aside off the heat, but in a warm place. If it thickens up too much a teaspoon of warm water will help so you can mix it up with a whisk some more.
- Toast the split English muffins (in my case split hamburger buns). Lay on the mixed salad lettuce and top with 50 grams of smoked salmon per half.
- In a pot of boiling water add the vinegar and give the water a swirl with a spoon. Crack an egg right into the middle of the vortex and after a minute or so you should have a perfectly poached egg. Remove with a slotted spoon and place atop the smoked salmon. Spoon some of the hollandaise sauce over the eggs. Sprinkle with paprika and chopped chives and serve the eggs benedict immediately.
SMOKED SALMON EGGS BENEDICT - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (2)Total Time 30 minsCategory Breakfast, BrunchCalories 579 per serving
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) in the jar of a blender. Blend for about 10 seconds.
- Place avocado slices on each English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. Serve immediately with asparagus, tomatoes and/or arugula and lemon wedges (optional).
SMOKED SALMON EGGS BENEDICT - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
Estimated Reading Time 1 min
SMOKED SALMON EGGS BENEDICT - CANADIAN LIVING
From canadianliving.com
SMOKED SALMON EGGS BENEDICT - STAY SNATCHED
From staysnatched.com
5/5 (4)Total Time 15 minsCategory Breakfast, BrunchCalories 289 per serving
- Load up the Benedict with the smoked salmon, poached egg, Hollandaise Sauce, green onions, salt, and pepper to taste. I also like to add Everything But the Bagel Seasoning.
SMOKED SALMON EGGS BENEDICT - KISSES FOR BREAKFAST
From kisses-for-breakfast.com
Cuisine AmericanCategory BreakfastServings 2Total Time 40 mins
- First thing is to make your Hollandaise sauce. For some, this is not an easy task and the process can be tedious if you don’t understand how to make it.
- Add a pot of boiling water filled 1/2 of the way. Do not let the water boil too much. Reduce heat after it comes to a boil. If the glass becomes overheated this will cook the eggs and you might end up with scrambled eggs.
- Add egg yolks and lemon juice and or (salt) to the blender and blend for 10 seconds. Slowly add butter and blend for around 30 seconds to 1 minute depending on how long your sauce takes to become thickened.
SMOKED SALMON EGGS BENEDICT (VIDEO) - LENA'S KITCHEN
From lenaskitchenblog.com
Ratings 2Calories 467 per servingCategory Breakfast, Brunch
TRAEGER SMOKED SALMON EGGS BENEDICT - POACHED EGGS AND ...
From orwhateveryoudo.com
5/5 (1)Total Time 15 minsCategory Traeger RecipesCalories 464 per serving
- Place a small-to-medium sized pot of water on the stove over medium-low heat, and bring up to a low simmer.
- In a metal or glass bowl, vigorously whisk together the egg yolks and lemon juice until they are doubled in size and thickened slightly.
SMOKED SALMON EGGS BENEDICT WITH DILL HOLLANDAISE RECIPE
From seriouseats.com
Ratings 1Category Breakfast And Brunch
30 BEST SMOKED SALMON RECIPE IDEAS | RECIPES, DINNERS …
From foodnetwork.com
Reviews 120Author By
EGGS BENEDICT WITH SMOKED SALMON - THE FOOD QUEST
From thefoodquest.com
Cuisine Breakfast/BrunchServings 4
HOW TO MAKE HOMEMADE SALMON BACON IN THE OVEN - AMY GORIN ...
From amydgorin.com
Cuisine Mediterranean,AmericanTotal Time 25 minsCategory Breakfast, Snack, Post Workout, Pre WorkoutCalories 70 per serving
SALMON GRAVLAX FLORENTINE EGGS BENEDICT RECIPE | NESTLé ...
From nestleprofessional.us
Servings 10Calories 709 per servingTotal Time 1 min
SMOKED SALMON EGGS BENEDICT - A FOODCENTRIC LIFE
From afoodcentriclife.com
Cuisine AmericanCategory BreakfastServings 4Estimated Reading Time 4 mins
SMOKED SALMON EGGS ‘BENNIES’ – REAL FOOD COACHING
From realfoodcoaching.org
5/5 (1)Estimated Reading Time 2 minsServings 2
SMOKED SALMON EGGS BENEDICT RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Ratings 1Calories 576 per servingCategory Breakfast & Brunch
BRUNCH SMOKED SALMON HERBED SCONES WITH CHIVES, PARSLEY ...
From more.ctv.ca
Servings 8-10Category Brunch
SMOKED SALMON AND BACON PASTA RECIPE | RACHEL ALLEN ...
From thetaste.ie
Estimated Reading Time 2 mins
WILD ALASKA SALMON, SPINACH & BACON BENEDICT | ALASKA ...
From alaskaseafood.org
Category AlaskaseafoodhacksCalories 379 per servingTotal Time 35 mins
EGGS BENEDICT WITH CRISPY BACON RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine North AmericanCategory BreakfastServings 2Total Time 15 mins
SMOKED SALMON EGGS BENEDICT FOR AN ANNIVERSARY BREAKFAST ...
From cooksister.com
Estimated Reading Time 6 mins
EGGS BENEDICT WITH DELICATE SMOKED SALMON | COMMUNITY CHICKENS
From communitychickens.com
SMOKEHOUSE RECIPES FOR SMOKED SALMON, JERKY & OTHER SMOKER ...
From smokehouseproducts.com
SMOKED SALMON EGGS BENEDICT WITH BLENDER HOLLANDAISE
From burnbraefarms.com
SMOKED SALMON EGGS BENEDICT - DENNIS THE PRESCOTT
From dennistheprescott.com
SMOKED SALMON EGGS BENEDICT* | GREAT LAKES BREWING COMPANY
From greatlakesbrewing.com
WHAT TO PUT ON SMOKED SALMON SANDWICH? – GROUPERSANDWICH.COM
From groupersandwich.com
SMOKED SALMON EGGS BENEDICT - PEGURU
From peguru.ca
EGGS BENEDICT WITH SMOKED SALMON & CHIVES RECIPE - FOOD NEWS
From foodnewsnews.com
SMOKED SALMON EGGS BENEDICT | RECIPE | EGGS BENEDICT ...
From pinterest.ca
10 BEST EGGS BENEDICT RECIPES FOR BRUNCH - LIFESAVVY
EASY TECHNIQUE TO MAKE FINAL BRAD'S SMOKED SALMON EGGS ...
From ricter.me
SMOKED SALMON EGGS BENEDICT | RECIPE | BRUNCH RECIPES ...
From pinterest.ca
EGGS BENEDICT – FOOD 400°
From food400.com
10 BEST SMOKED SALMON BRUNCH RECIPES - YUMMLY
SMOKED SALMON BENEDICT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST SMOKED SALMON BACON RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love