Smoked Salmon Benedict
Created by CooknCrazy on August 17, 2014
- Servings: 2
- Prep Time: 20m
- Cook Time: 15m
- Recipe #13913
Ingredients
- 4 egg yolks (from large or extra large eggs)
- 3 tablespoons Lemon Juice
- 1/2 cup butter (use salted butter)
- 4 large eggs (or extra large)
- 1 tablespoon white vinegar
- 4 smoked salmon slices
- 2 English muffins (split)
- Fresh parsley (optional)
How to Make
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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.
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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.
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Step 3: Meanwhile, toast the English muffins and butter them. Lay a sheet of the smoked salmon on top.
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Step 4: TO ASSEMBLE; drain the poached eggs carefully and place one on each half muffin. Coat in Hollandaise sauce.
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Step 5: Sprinkle some fresh parsley on top if you wish.
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Step 6: Eat & enjoy!
Nutritional Facts
- 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