Smoked Salmon Benedict Recipes

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SMOKED SALMON EGGS BENEDICT



Smoked Salmon Eggs Benedict image

Smoked Salmon Eggs Benedict is the ultimate Sunday brunch recipe. It's healthy, delicious, and a real treat. Plus, with some make-ahead tips I have for you, it's a breeze to make for a group. You will LOVE it!

Provided by Kristen Stevens

Categories     Breakfast

Time 40m

Number Of Ingredients 12

4 large eggs
2 English muffins (cut in half (Gluten-free, if needed. See notes for Whole30 + paleo))
4 tablespoons cream cheese (omit for Whole30 + paleo)
3 ounces smoked salmon (salmon lox)
2 teaspoons capers
Thinly sliced red onion
A pinch of black pepper
2 large egg yolks
2 tablespoons water
2 tablespoons butter (use ghee for Whole30 + paleo)
2 teaspoons fresh lemon juice
A pinch of sea salt

Steps:

  • 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, 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.
  • Place a medium-sized pot of water on the stove on high heat.
  • Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on the plates you will use to serve them then spread the cream cheese on top. Divide the smoked salmon between them.
  • 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.
  • Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little 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.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 583 kcal, Carbohydrate 29 g, Protein 29 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 628 mg, Sodium 997 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g

SMOKED SALMON DILL EGGS BENEDICT



Smoked Salmon Dill Eggs Benedict image

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

¼ cup butter, softened
2 tablespoons fresh dill
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and ground black pepper to taste
1 teaspoon white vinegar
1 pinch salt
4 eggs
2 English muffins, split and toasted
4 ounces sliced smoked salmon
1 pinch cayenne pepper
salt and ground black pepper to taste
4 small fresh dill sprigs

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

EGGS BENEDICT WITH SMOKED SALMON & CHIVES



Eggs benedict with smoked salmon & chives image

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

4 eggs
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced

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

SMOKED SALMON EGGS BENEDICT FOR TWO



Smoked Salmon Eggs Benedict for Two image

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

2 egg yolks
1 ¾ tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon white sugar
.063 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
½ cup butter, melted
½ teaspoon distilled white vinegar
4 eggs
2 English muffins, split
1 tablespoon butter
4 ounces smoked salmon, thinly sliced

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 SALMON



Eggs Benedict with Salmon image

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Provided by dakota kelly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 1h

Yield 8

Number Of Ingredients 13

¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ 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 fresh parsley, for garnish
1 teaspoon capers, for garnish

Steps:

  • To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  • In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
  • To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g

SMOKED SALMON BENEDICT



Smoked Salmon Benedict image

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

3 tablespoons minced shallots
2 teaspoons dry mustard
1 1/2 cups dry white wine
3/4 cup whipping cream
3 tablespoons white wine vinegar
12 large eggs
6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
8 ounces thinly sliced smoked salmon (not lox)
3 large egg yolks
3 tablespoons chopped fresh dill
Fresh dill sprigs (optional)

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 BENEDICT



Smoked Salmon Benedict image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
Chopped chives, for serving

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 BENEDICT



Smoked Salmon Benedict image

Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at splendidtable.com. Note: I have made this using parsley for the sorrel and it was lovely.

Provided by evelynathens

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
8 ounces sorrel, stems removed, leaves coarsely chopped (or parsley)
1/4 cup heavy cream
1/4 teaspoon salt
fresh ground pepper
1 tablespoon white wine vinegar
8 whole crumpets or 4 English muffins, split
8 large eggs or 8 large extra-large eggs
8 slices cold- smoked salmon or 8 slices nova lox, about 4 x 2 inches, at room temperature
snipped chives or chive blossoms

Steps:

  • Sauce: Melt the butter in a medium (10-inch) skillet over medium heat.
  • Add the shallot and cook until it is softened but not browned, less than 1 minute.
  • Add half the sorrel, stir until it is wilted, then add the rest of the sorrel and continue to cook until it is melted into a purée, 2 to 3 minutes.
  • Stir in the cream and salt.
  • Taste and season generously with pepper, and additional salt if needed.
  • Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.
  • Toast the crumpets or muffins and keep them warm in a very low oven.
  • Crack 1 egg into a saucer and gently slide it into the simmering water. Repeat with the remaining eggs. Adjust the heat so that the water stays just below a simmer. You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top. Cook until the whites are firm but the yolks are still soft, about 4 minutes. (The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day. When ready to serve, reheat in a pan of simmering water for 1 minute.).
  • Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates.
  • Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture. Place an egg on each crumpet or muffin.
  • Arrange a slice of smoked salmon on each egg.
  • Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces.
  • Sprinkle with chives and serve right away.

Nutrition Facts : Calories 251.9, Fat 21.2, SaturatedFat 10.2, Cholesterol 458.6, Sodium 292.2, Carbohydrate 1.8, Sugar 0.8, Protein 13

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From weightwatchers.com


SMOKED SALMON AND AVOCADO EGG BENEDICT RECIPE
2016-01-08 On a toasted English Muffin, add 1 ounce of smoked salmon on top of the English Muffin. Add 2 slices of avocado, the poached egg, and drizzle with hollandaise sauce. Sprinkle with dill and smoked paprika. Serve!
From bsugarmama.com


THE ULTIMATE SMOKED SALMON EGGS BENEDICT - BIG GREEN EGG
Melt the butter in a small saucepan; use a lower heat so it doesn’t separate. In a metal bowl, add the egg yolks, lemon juice, cayenne pepper and salt and whisk for 20-30 seconds. Holding the egg mixture over the double boiler, slowly whisk in the melted butter. Continue whisking for an additional 20-30 seconds until the sauce thickens.
From biggreenegg.com


SMOKED SALMON EGGS BENEDICT RECIPE | DUDE THAT COOKZ
2022-03-25 Add 3 inches of water into a cooking pot and bring to a boil. Lower heat to simmer. One at a time, add cracked egg to a small bowl, then add the egg to the pot. Cook for 5 to 6 minutes. Repeat for remaining eggs. Remove with a spoon, drain, and set …
From dudethatcookz.com


SOUTHERN SALMON BENEDICT | SOUTHERN LIVING
Gradually add melted butter, 1 tablespoon at a time, whisking constantly until each addition of butter is incorporated and mixture is thick, about 6 minutes. Remove pan from heat. Stir in salt and lemon juice; set aside. Step 3. Add water to a depth of …
From southernliving.com


SMOKED SALMON BENEDICT - THE GOOD HEARTED WOMAN
2014-12-05 Smoked Salmon Benedict; Smoked Salmon Eggs Benedict (or Eggs Royale, as it is sometimes known) is one of our all-time favorite breakfasts ever! Our creamy, lemony 2-Minute Blender Hollandaise complements the smoky salmon perfectly, resulting in a Benedict that transcends all others. What Goes into this Recipe
From thegoodheartedwoman.com


VERLASSO SMOKED SALMON EGGS BENEDICT - LETTUCE ENTERTAIN YOU
Preheat oven to 400°F. 2. Place tomatoes on a sheet pan and drizzle with olive oil and season with salt and pepper. Blister the cherry tomatoes for 20 minutes. Set aside. 3. Fill a large sauce pan ¾ of the way with water and bring to a boil. Once the water comes to a boil, add a cup of white vinegar and pinch of salt. 4.
From lettuce.com


THE ULTIMATE SMOKED SALMON EGGS BENEDICT - VINDULGE
2018-04-11 The eggs should be firm, but yolk soft inside. Remove the eggs with a slotted spoon and set aside on a paper towel to soak up excess water. Repeat until all the eggs are done. Layer the toasted English muffin with a generous amount of smoked salmon, then add a poached egg, and top with the Hollandaise sauce.
From vindulge.com


REGAL SMOKED SALMON EGGS BENEDICT - REGALSALMON
Eggs Benedict. Put the bagels on a plate and flake over the Regal smoked salmon, discarding the skin. Set aside. Put some ice into a large bowl, cover with cold water and set aside. Bring a medium sized pot of water to the boil. Drop in your asparagus and boil for exactly 1 minute. Scoop out (don’t drain water as you will cook your eggs in it ...
From regalsalmon.com


SMOKED SALMON BENEDICT RECIPE | EAT SMARTER USA
The Smoked Salmon Benedict recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


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