SMOKED SALMON BENEDICT
Provided by Ree Drummond : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
- For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
- For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
- For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
SMOKED SALMON-BACON BENEDICT
Up your eggs Benedict game with this glorious version for two made with bacon, smoked salmon, fresh spinach and a surprise ingredient.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook bacon in medium skillet as directed until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add eggs to reserved drippings in skillet; cook 3 to 5 min. or until whites are firm and yolks are cooked to desired doneness.
- Top muffin halves with salmon, bacon and eggs.
- Add remaining ingredients to same skillet; cook and stir 3 min. or just until spinach is wilted. Spoon over eggs.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
SMOKED SALMON BENEDICT
Categories Milk/Cream Egg Breakfast Brunch Poach Easter Mother's Day Salmon White Wine Spring Dill Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.
SMOKED SALMON DILL EGGS BENEDICT
Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
- Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 27 g, Cholesterol 399.6 mg, Fat 35.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 18 g, Sodium 1297.7 mg, Sugar 0.7 g
SMOKED SALMON EGGS BENEDICT FOR TWO
This is the perfect special breakfast for two. I hope you enjoy it as much as we do!
Provided by Christopher
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
- Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
- Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 29.1 g, Cholesterol 727.1 mg, Fat 69.6 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 38.2 g, Sodium 1295 mg, Sugar 2 g
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
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SMOKED SALMON BENEDICT RECIPE | BON APPéTIT
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- Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
- Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.
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