Smoked Salmon Eggs Benedict
Ingredients
The base
-
4
count
English muffins
-
12
oz
smoked salmon
-
6
count
large organic eggs
-
1
tbsp
white balsamic vinegar
Hollandaise sauce
-
2
count
large organic eggs (yolk separated)
-
¼
cup
butter (melted)
-
1
tbsp
lemon juice
-
¼
tsp
red cayenne pepper
-
1
dash
black pepper
-
1
dash
sea salt
Instructions
- Toast the halved English muffins.
- Layer the toasted muffins with folded slices of smoked salmon.
- In a pot, bring 3 inches of water to a boil, then reduce to a simmer.
- Crack each egg into a small bowl, then gently add it to the simmering water. Cook for 5 to 6 minutes and remove with a spoon.
- For the Hollandaise sauce, whisk the egg yolks, lemon juice, red pepper, sea salt, and black pepper in a bowl.
- Slowly add the melted butter while whisking continuously over low heat until the sauce thickens.
- Top the poached eggs with the Hollandaise sauce.
Nutrition Facts (estimated)
Servings
6
Calories
389
Total fat
22.1g
Total carbohydrates
0g
Total protein
22.1g
Sodium
0mg
Cholesterol
0mg
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