Smoked Salmon Eggs Benedict with Lemon Hollandaise Sauce
Salmon Benedict is the ultimate Sunday brunch recipe. Rich smoked salmon melts into cream cheese, complemented by the briny burst of capers and sharpness of red onions. Pour some velvety lemon hollandaise over to tie everything together.
Ingredients
- 4 large eggs
- 2 English muffins, cut in half
- 4 tablespoons cream cheese
- 3 ounces smoked salmon, salmon lox
- 2 teaspoons capers
- Thinly sliced red onion
- A pinch of black pepper
Lemon Hollandaise Sauce
- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons butter
- 2 teaspoons fresh lemon juice
- A pinch of sea salt
Instructions
- Begin by preparing the hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high and whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.2 large egg yolks, 2 tablespoons water, 2 tablespoons butter, 2 teaspoons fresh lemon juice, A pinch of sea salt
- Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on plates and then spread the cream cheese on top. Divide the smoked salmon between them.2 English muffins, 4 tablespoons cream cheese, 3 ounces smoked salmon
- When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.4 large eggs
- Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.2 teaspoons capers, Thinly sliced red onion, A pinch of black pepper
- If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.
Notes
To make this smoked salmon eggs benedict gluten-free, paleo, and Whole30, pile a few handfuls of arugula tossed in olive oil on a plate. Make 2 nests of smoked salmon and place the poached eggs on top of the nests. Top with the hollandaise, red onions, capers, and black pepper.
See the post for tips on poaching the eggs up to 5 days ahead.
Serving: 1 serving = ½ of the recipe, Calories: 583kcal, Carbohydrates: 29g, Protein: 29g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 628mg, Sodium: 997mg, Potassium: 355mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1565IU, Vitamin C: 2mg, Calcium: 146mg, Iron: 3mg