SMOKED SALMON EGGS BENEDICT
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!
Hello, the most delicious brunch recipe ever invented! That's right, I'm looking at you, Smoked Salmon Eggs Benedict. Damn you're delicious.
And if you haven't decided what you're making your mom for Mother's Day yet, my vote is you make her Smoked Salmon Eggs Benedict. She will love you even more than she already does. #truth
WHAT MAKES THIS THE BEST SMOKED SALMON EGGS BENEDICT RECIPE EVER:
- It's all things insanely delicious.
- The lemony hollandaise sauce. It's easy to make (and make ahead). It's creamy. It's lemony. You'll want to pour it on top of everything you eat from now on.
- It's healthy! I know that Sunday brunch isn't supposed to be healthy, but this one is. Eggs = healthy. Salmon = healthy. Fats = healthy. Serve this with a side of simple arugula salad for a healthy brunch win.
- I've got some tips for partly pre-poaching the eggs so when you're making eggs benny for a group your life will be so easy.
- All the flavors come together to create something magical. Perfectly poached eggs + lemony hollandaise + creamy cream cheese + spicy red onions + salty capers + peppery arugula = the best brunch recipe ever.
There's a restaurant close to my place (45 seconds away. Walking. I've timed it.) that has two of the best eggs benedicts around. This is one of them and it is so good it is hard to stop eating.
The cream cheese is the secret ingredient here. It is the perfect creamy balance to the rich smoked salmon, the crunchy red onions, the salty capers, and buttery Hollandaise sauce.
With Mother's Day coming up this Sunday, I thought it would be the perfect time to share this recipe with you. How awesome of a daughter or son will you look like when you serve your mom this for brunch. And the best part? It will look like you've slaved away in the kitchen all morning, but it is really fairly easy.
HOW TO MAKE THIS A HEALTHY SMOKED SALMON EGGS BENEDICT RECIPE (PALEO AND WHOLE30 APPROVED!)
Just because you're eating extra healthy doesn't mean you have to miss out on delicious brunch. It's honestly a toss-up whether I like the regular or paleo eggs benedict version better.
Here's all you have to do … ditch the English muffin. See how easy that was? Ok, you need to ditch the cream cheese, too. But without the English muffin, you have nothing to spread the cheese on anyway. Totally not necessary.
Toss a bunch of peppery arugula with a tiny bit of olive oil and pile it high on a plate. Make two little ‘nests' out of some smoked salmon and set your eggs on top of these. You'll hardly notice the difference. Pinky swear that's true.
Just look how good this Whole30 Smoked Salmon Eggs Benedict looks!
HOW TO POACH EGGS FOR A BRUNCH PARTY
No one in their right minds wants to be stuck poaching eggs for a group. Heck, even poaching them for a family of four is intimidating. I've got a trick that I learned during when I had my underground restaurant that I'm going to share with you. Want to know what it is?
Pre-poach your eggs. Partially poaching your eggs ahead of time means you can finish them all at the same time very easily. Here's how you do it:
→ Fill a large bowl with water and ice. Poach one egg (swirling the water in the pot before carefully dropping it in to get the prettiest eggs) for 2 minutes. Remove the egg from the pot with a slotted spoon and place it in the ice water. Repeat with all the remaining eggs you need.
→ Make sure all your partially cooked eggs are completely cold from their swim in the ice bath. Store them in cold water in your fridge for up to 5 days.
→ When you're nearly ready to serve your smoked salmon eggs benedict simply bring a pot of water to a gentle simmer. Drain the water your eggs were stored in and drop them into the water all at once. Let them cook for 2 minutes then remove them from the pot using a slotted spoon.
→ So easy!
DESCRIPTION
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!
INGREDIENTS
- 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
LEMONY HOLLANDAISE SAUCE
- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons butter (use ghee for Whole30 + paleo)
- 2 teaspoons fresh lemon juice
- A pinch of salt
INSTRUCTIONS
- 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.
NOTES
To make this Smoked Salmon Eggs Benedict paleo and Whole30 approved, pile a few handfuls of arugula tossed in olive oil on a plate. Make 2 nests of smoked salmon and place the poached eggs on top of the nests. Top with the hollandaise, red onions, capers, and black pepper.
See the blog post for tips on poaching the eggs up to 5 days ahead.
