Smoked Salmon Benedict
"The best weekend brunch for me is Eggs Benedict but oh sooooooo much better with smoked salmon! I've posted the easy blender method for Hollandaise, this will result in a very thick sauce but it's super easy in the mornings!"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (365.1 g)
- Calories 1112.2
- Total Fat - 80.1 g
- Saturated Fat - 37.3 g
- Cholesterol - 618.5 mg
- Sodium - 1505.6 mg
- Total Carbohydrate - 63.7 g
- Dietary Fiber - 1.7 g
- Sugars - 38 g
- Protein - 35.6 g
- Calcium - 148.5 mg
- Iron - 4.5 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a blender, mix together the egg yolks and lemon juice. Microwave the butter on high until it's rapidly boiling. While the machine is blending, drizzle in the butter slowly. Blend for 2 minutes on high to incorporate everything and cook the yolks.
Step 2
To poach the eggs; in a large pot, add water and the vinegar and put to a low simmer. Crack the eggs into the pot carefully. Cook for 3 minutes or until done to your liking.
Step 3
Meanwhile, toast the English muffins and butter them. Lay a sheet of the smoked salmon on top.
Step 4
TO ASSEMBLE; drain the poached eggs carefully and place one on each half muffin. Coat in Hollandaise sauce.
Step 5
Sprinkle some fresh parsley on top if you wish.
Step 6
Eat & enjoy!
Tips
- Blender
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