Ingredients
Hollandaise Sauce
- 3 tbsp Butter melted
- 2 Egg yolks
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley chopped, plus more for garnish
Poached Eggs
- 2 Tbsp White vinegar
- 8 Eggs
- 4 English muffin halved and toasted (or bread of your preference)
- 8 slices Smoked salmon sliced thin (should come pre sliced)
- 1 tsp Capers garnish
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the hollandaise sauce: Melt the butter over low heat in a small pot - do not let it boil. In a bowl, whisk the egg yolks and lemon juice; season with salt and pepper. Slowly drizzle in the melted butter while whisking. (The sauce should be thick, buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.) Mix in chopped parsley. Set aside.
- Fill a saucepan with water. Bring the water to a low simmer. Stir the vinegar into the water.
- Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.)
- Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. Season with salt.
- Toast the English muffins, top with poached eggs, hollandaise sauce, and salmon. Garnish with capers and parsley. Serve with raspberries.
Nutrition
Calories: 430kcal | Carbohydrates: 31g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 457mg | Sodium: 798mg | Potassium: 339mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1081IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 3mg
Smoked Salmon Benedict
Ingredients
Hollandaise Sauce
- 3 tbsp Butter melted
- 2 Egg yolks
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley chopped, plus more for garnish
Poached Eggs
- 2 Tbsp White vinegar
- 8 Eggs
- 4 English muffin halved and toasted (or bread of your preference)
- 8 slices Smoked salmon sliced thin (should come pre sliced)
- 1 tsp Capers garnish
- 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the hollandaise sauce: Melt the butter over low heat in a small pot - do not let it boil. In a bowl, whisk the egg yolks and lemon juice; season with salt and pepper. Slowly drizzle in the melted butter while whisking. (The sauce should be thick, buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.) Mix in chopped parsley. Set aside.
- Fill a saucepan with water. Bring the water to a low simmer. Stir the vinegar into the water.
- Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.)
- Cook the eggs in the water for 3-4 minutes. Remove the eggs with a slotted spoon. Season with salt.
- Toast the English muffins, top with poached eggs, hollandaise sauce, and salmon. Garnish with capers and parsley. Serve with raspberries.
Nutrition
Calories: 430kcalCarbohydrates: 31gProtein: 25gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 457mgSodium: 798mgPotassium: 339mgFiber: 4gSugar: 2gVitamin A: 1081IUVitamin C: 12mgCalcium: 109mgIron: 3mg
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