Salmon Eggs Benedict Recipe

Cook until deep golden brown 3 to 4 minutes.

Salmon eggs benedict recipe. Unpackage the smoked salmon slice avocado chop fresh dill. For the smoked salmon and avocado eggs benedict. For each serving layer approximately 1 cup steamed spinach topped with salmon and poached egg. With a spatula create a gentle whirlpool in the pan.

Fill a saucepan with a bit of water low enough that mixing bowl will not touch the surface of the water. With the motor running add the butter in a slow stream until emulsified. Top each half with a few slices of avocado a slice or two of smoked salmon a poached egg a dollop of hollandaise sauce and a sprinkle of fresh dill if using. Remove eggs from water with a slotted spoon dab on a kitchen towel to remove excess water then transfer to a warm plate.

Add the egg yolks and water to a small frying pan. Method first make the hollandaise sauce. To poach the eggs bring a large pan of water to the boil and add the vinegar. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Ingredients cup plain low fat yogurt 2 teaspoons lemon juice 3 egg yolks teaspoon prepared dijon style mustard teaspoon salt teaspoon white sugar 1 pinch ground black pepper 1 dash hot pepper sauce 8 eggs 8 slices rye bread 8 ounces smoked salmon cut into thin slices 1 tablespoon chopped. Poach eggs until whites are firm and yolks have thickened but are not hard 4 to 6 minutes. Bring the water to a low simmer. To assemble the eggs benedict place the sliced smoked salmon on each english muffin.

Prepare the hollandaise sauce. Generously spread each english muffin half with dill butter. Sprinkle the salmon with salt and pepper and place top side down in the hot oil. Begin by preparing the hollandaise sauce.

Crack eggs individually into a dish or small cup. Lightly toast and butter the muffins then put a. Toast your english muffins until each side is nice and crispy. Spoon hollandaise sauce over the top.

Place a medium sized pot of water on the stove on high heat. To make the hollandaise combine the egg yolks lemon juice cayenne and salt in a blender until pale yellow in color about 30 60 seconds. Put the lemon juice and vinegar in a small bowl add the egg yolks and whisk with a. Slowly add the egg whites first into the water and allow to cook for three minutes.

Lower the heat so that the water is. Prepare all the ingredients necessary first. Heat the oil in a medium cast iron pan set over medium high heat until almost smoking. Place two english muffin halves on a plate.

Salt and pepper to taste.