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Smoked Salmon Eggs Benedict
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by Ashley Lah
Nutrition
Per Serving
Calories: 583 kcal Fat: 38g
Protein: 29g Carbs: 29g
Saturated Fat:18g Sugar: 2g
Cholesterol: 628mg Sodium: 997mg
Fiber: 2g
INGREDIENTS
Yields: 1 Servings
- 2 large eggs
- 1 English muffins (cut in half (Gluten-free, if needed. See notes for Whole30 + paleo)
- 2 tablespoons cream cheese (omit for Whole30 + paleo)
- 1 ½ ounces smoked salmon (salmon lox)
- 1 teaspoons capers
- Thinly sliced red onion
- A pinch of black pepper
LEMONY HOLLANDAISE SAUCE
- 1 large egg yolks
- 1 tablespoons water
- 1 tablespoons butter (use ghee for Whole30 + paleo)
- 1 teaspoons fresh lemon juice
- A pinch of sea salt
DIRECTIONS
- 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.
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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.
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