An easy recipe for the decadent, popular brunch item. Get ready to show off your skills to family and friends next time you make breakfast. Ready in under 15 minutes.
Smoked salmon takes the place of ham in this easy recipe. This recipe is keto friendly. I serve mine over a bed of spinach but you can also toast up an english muffin for a more classic way of doing eggs benedict.
Why Make These Smoked Salmon Eggs Benedict.
They are unbelievably decadent. You will impress your friends, family and yourself with this easy recipe. Whip it up in about 15 minutes and treat yourself.
This recipe is dairy and gluten free. I use plant based butter so dairy free folks can enjoy this. There is no gluten in this recipe.
It has lots of protein and will keep you full! This is also a great breakfast or lunch item for anyone doing keto.
Ingredients For Smoked Salmon Eggs Benedict.
Eggs. This recipe calls for lots of eggs, be sure to grab high quality pasture raised eggs if you can because we will be making the source out of yolks.
Spinach. I serve this recipe over a bed of spinach instead of english muffins. I find it to be more decadent that way. Plus it keeps the recipe gluten free!
Smoked Salmon. Any flavor of your liking. Make sure it's a favorite of yours because you will really get the delicious smoked flavors in each bite.
Butter. Any butter will do - I use plant based butter in this.
Hot Sauce. Any hot sauce you prefer will work!
How To Make This Smoked Salmon Eggs Benedict.
Step 1. Make your hollandaise sauce. This step takes some close attention. I suggest you chop up your salmon and start boiling your poached egg water prior to making the sauce so you can give it your full attention and avoid over cooking it.
To start you will need to get 4 egg yolks (whites discarded) in a small bowl together. In a metal sauce pan, or double boiler add the eggs and 1 tbsp of fresh lemon juice. Keep the heat on low. Whisk briskly, do NOT let the eggs cook. Once they are whisked together for a bit (about 1 minute) add in the butter and whisk really fast, your arm might get sore - this is a good sign! The egg mix will double in size creating a thick sauce.
Take the egg mix off the heat and add in 1/2 tbsp of your favorite hot sauce and 1/2 tsp of salt. Whisk it together well and set it aside. Keep it warm by covering it.
Step two, get your toast, or spinach bed ready and top with salmon. Make a little nest for the poached eggs.
Step 3. Once your poached eggs are finished c0oking (in boiling water stir the water quickly with a holy spoon, reduce heat, add in 1 egg at a time directly to moving water. Carefully stir around egg and keep water moving in a swirl direction. Do this for about 4 minutes being careful not to overflow water. remove egg and add to an oiled plate until all eggs are ready to serve)
Top with eggs, and a drizzle of hollandaise sauce. Enjoy!
FAQs And Expert Tips.
How To Poach Eggs: in boiling water stir the water quickly with a holy spoon, reduce heat, add in 1 egg at a time directly to moving water. Carefully stir around egg and keep water moving in a swirl direction. Do this for about 4 minutes being carful not to overflow water. remove egg and add to an oiled plate until all eggs are ready to serve.
Yes!
No problem, Add hard boiled eggs on top instead, it is JUST as good.
Yes, only for about a day but I don't really suggest keeping it. I would recommend making it fresh each time you want it.
Of course! However i really prefer the flavor of smoked salmon with the tangy hollandaise sauce.
Other Recipes To Try.
If you make these, be sure to post about it and tag me on Instagram @sailor_bailey and use #SailorBailey so I can see your creations! I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Smoked Salmon Eggs Benedict
Ingredients
For The Hollandaise
- 4 egg yolks
- 1 tbsp lemon juice
- ½ tbsp hot sauce *
- ⅓ cup butter *
- ½ tsp salt
Smoked Salmon Eggs Benedict
- 1 cup smoked salmon
- 1 cup spinach
- 4 poached eggs *
- 2 tbsp Hollandaise
Instructions
- Make your hollandaise sauce. This step takes some close attention. I suggest you chop up your salmon and start boiling your poached egg water prior to making the sauce so you can give it your full attention and avoid over cooking it.
- To start you will need to get 4 egg yolks (whites discarded) in a small bowl together. In a metal sauce pan, or double boiler add the eggs and 1 tbsp of fresh lemon juice. Keep the heat on low. Whisk briskly, do NOT let the eggs cook.
- Step two, get your toast, or spinach bed ready and top with salmon. Make a little nest for the poached eggs.
- Once your poached eggs are finished cooking (in boiling water stir the water quickly with a holy spoon, reduce heat, add in 1 egg at a time directly to moving water. Carefully stir around egg and keep water moving in a swirl direction. Do this for about 4 minutes being careful not to overflow water. Remove egg and add to an oiled plate until all eggs are ready to serve)
- Top with eggs, and a drizzle of hollandaise sauce. Enjoy!
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