Eggs Benedict

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 762kcal

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

No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 762 kcal

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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