A delicious Eggs Benedict recipe with salmon lox and Hollandaise sauce.
Prep time: PT10M
Cook time: PT10M
Total time: PT20M
Rating
5 stars (10 reviews)
Keywords
lox benedict, smoked salmon and eggs, eggs Benedict
Ingredients
4 poached eggs (click here for poaching technique)
2 English muffins, (split in half)
2 tablespoons butter
4 ounces Nova lox, (or smoked salmon)
1/2 cup Hollandaise sauce (click here for recipe)
4 sprigs fresh dill (for garnish)
Categories
Breakfast
Cuisine
French
Steps
Poach 4 eggs to desired doneness. For instructions on how to poach eggs, click here. If you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot (not boiling) water for 1 minute prior to serving.
Toast your English muffins. Butter the four toasted halves and set them onto serving plates.
Place a poached egg on top of each slice of salmon.
Place a poached egg on top of each slice of salmon.
Make your hollandaise sauce just before serving-- it will only take about 3 minutes. . Pour 2 tbsp of hollandaise onto each egg. Garnish each egg with a sprig of fresh dill. Serve.
Note: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutitrion
Serving Size: 1 serving
Calories: 379 kcal
Carbohydrates: 14 g
Protein: 16 g
Fat: 29 g
Saturated Fat: 15 g
Cholesterol: 383 mg
Sodium: 710 mg
Sugar: 2 g
Unsaturated Fat: 10 g
Reviews
Lynn on 2020-05-09 (5 stars): This is so delicious It is in my recipe file. Tori, you knocked it out of the park!
Teresa Sanders on 2016-03-25 (5 stars): This is divine!
Helen Burton on 2015-03-07 (5 stars): My poached eggs never came out correctly. Went to the link and read what I have been doing wrong. Thank you. Maybe now they won't be such a mess.
https://toriavey.com/how-to-poach-eggs/
Alissa Houghtaling on 2015-03-07 (5 stars): Love this have made this for many years. Mmm so good.
Rolanda-Marie on 2014-11-17 (5 stars): I made this for breakfast, I'm anemic, so I replaced the dill with cooked spinach on top of the egg. It was to die for!!!!!!!
