Ingredients
Hollandaise Sauce
- 2 Egg yolks
- 1 tsp Lemon juice
- 1/4 cup Unsalted butter melted
- Pinch Salt
- Pinch Cayenne pepper
Smoked Salmon Eggs Benedict
- 2 English muffins split and toasted
- 2 oz Smoked salmon sliced
- 4 Eggs
- 1 tsp White vinegar
- Fresh dill garnish
- Capers garnish
Fruit
- ½ cup Papaya peeled seeded and diced
- ½ cup Pineapple peeled cored and diced
- 1 Dragon fruit peeled and diced
Side Salad
- 1 cup Mixed greens
- 1/2 tsp Lemon juice for dressing
- 2 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Orange Juice
- 16 oz Orange juice
Instructions
- Prepare the ingredients per the instructions above.
- For the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
- Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
- Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Be sure to whisk continuously to prevent the eggs from scrambling.
- Once the hollandaise sauce has thickened to your desired consistency, remove it from the heat. Season with salt and cayenne pepper. Set aside while preparing the rest of the dish.
- Toast the English muffins and arrange them on plates. Layer the smoked salmon slices evenly on top of the toasted English muffins.
- Portion the papaya, pineapple, and dragon fruit.
- To prepare the side salad, place the mixed salad greens in a bowl and drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss gently to combine.
- Prepare the poached eggs by first filling a large pot with water and bring it to a simmer over medium heat. Add a splash of vinegar to help the egg whites coagulate. Crack one egg into a small bowl or cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Once the eggs are poached, use a slotted spoon to carefully remove them from the water and place them on top of the smoked salmon on each English muffin.
- Spoon hollandaise sauce generously over each poached egg. Garnish with dill and capers.
- Pour the orange juice into glasses.
- Serve the smoked salmon eggs benedict immediately with the tropical fruit, side salad, and orange juice.
Nutrition
Calories: 762kcal | Carbohydrates: 66g | Protein: 26g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 589mg | Sodium: 664mg | Potassium: 873mg | Fiber: 4g | Sugar: 30g | Vitamin A: 2506IU | Vitamin C: 161mg | Calcium: 152mg | Iron: 4mg

Eggs Benedict
Ingredients
Hollandaise Sauce
- 2 Egg yolks
- 1 tsp Lemon juice
- 1/4 cup Unsalted butter melted
- Pinch Salt
- Pinch Cayenne pepper
Smoked Salmon Eggs Benedict
- 2 English muffins split and toasted
- 2 oz Smoked salmon sliced
- 4 Eggs
- 1 tsp White vinegar
- Fresh dill garnish
- Capers garnish
Fruit
- ½ cup Papaya peeled seeded and diced
- ½ cup Pineapple peeled cored and diced
- 1 Dragon fruit peeled and diced
Side Salad
- 1 cup Mixed greens
- 1/2 tsp Lemon juice for dressing
- 2 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Orange Juice
- 16 oz Orange juice
Instructions
- Prepare the ingredients per the instructions above.
- For the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
- Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water.
- Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Be sure to whisk continuously to prevent the eggs from scrambling.
- Once the hollandaise sauce has thickened to your desired consistency, remove it from the heat. Season with salt and cayenne pepper. Set aside while preparing the rest of the dish.
- Toast the English muffins and arrange them on plates. Layer the smoked salmon slices evenly on top of the toasted English muffins.
- Portion the papaya, pineapple, and dragon fruit.
- To prepare the side salad, place the mixed salad greens in a bowl and drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss gently to combine.
- Prepare the poached eggs by first filling a large pot with water and bring it to a simmer over medium heat. Add a splash of vinegar to help the egg whites coagulate. Crack one egg into a small bowl or cup, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny.
- Once the eggs are poached, use a slotted spoon to carefully remove them from the water and place them on top of the smoked salmon on each English muffin.
- Spoon hollandaise sauce generously over each poached egg. Garnish with dill and capers.
- Pour the orange juice into glasses.
- Serve the smoked salmon eggs benedict immediately with the tropical fruit, side salad, and orange juice.
Nutrition
Calories: 762kcalCarbohydrates: 66gProtein: 26gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 589mgSodium: 664mgPotassium: 873mgFiber: 4gSugar: 30gVitamin A: 2506IUVitamin C: 161mgCalcium: 152mgIron: 4mg
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