Smoked salmon eggs benedict
A delicious pescatarian dish featuring smoked salmon, poached eggs, and a tangy lemon dill hollandaise sauce. This recipe is rich in protein, vitamins, and minerals, making it a nutritious choice for breakfast or brunch. Perfect for special occasions or holidays.
Ingredients
baby arugula
1 cup
baby spinach leaves
1 cup
butter
2 Tbsps
egg yolk
3 large
free range eggs
4
dried dill
1 Tbsp
lemon
1
whole wheat bread
2 slice
salt and pepper
2 servings
smoked salmon
8 ounces
water
2 Tbsps
worcestershire sauce
1 tsp
Method
- Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
- Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
- Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.
- Place toast on plates and top with arugula, spinach and salmon.
- Place eggs on top of salmon and spoon hollandaise over the top.
- Garnish with dill, salt and freshly cracked black pepper and serve.
Nutrition:
Carbs
33 g
Fat
33 g
Protein
44 g
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