Salmon Eggs Benedict

Salmon Eggs Benedict

Salmon Eggs Benedict

Since I left England a few weeks ago, I’ve been hard-up for some of those traditional English breakfasts that I’d been enjoying on my trip. English Breakfast Tea and Soft-boiled Eggs served in egg cups have become pretty much my breakfast staple. I really just cannot get enough of them. But one of the breakfast meals that I have missed the most has been Salmon Eggs Benedict.  It’s a little twist on the classic Eggs Benedict, but instead of ham, you use smoked salmon as the meat.

Eggs Benedict has always seemed like such a daunting task to prepare in my own kitchen, especially because of that pesky, patience-needing hollandaise sauce recipe… Because of this, it has pretty much become a Sunday Brunch meal that I only ever order at a restaurant or get from a brunch buffet. Of course, thanks to Trader Joe’s and their Hollandaise Sauce that you can find in the refrigerated section (at the store I go to it’s located in the same section as the cheese), now making Salmon Eggs Benedict at home takes less than 10 minutes.

Trader Joe's Hollandaise Sauce

This delightful breakfast sends me back on memory lane to a time when I was traveling the English countryside, kissing cows, hiking along the ocean shore, and just generally being awesome. Oh, how I miss those days. Though they were merely weeks away, it feels as though it’s been a lifetime.  And as  I sit here feeling like a frail old lady as I write about the past I at least know that all I must do to travel back in time to England is to eat these incredibly simple, yet incredibly delicious, Salmon Eggs Benedict, and all will be right in the world.

Salmon Eggs Benedict

 Salmon Eggs Benedict

Ingredients:

(Makes 2 servings)

  • 2 Eggs, Poached
  • 1 English Muffin, halved
  • 2 Large Slices of Smoked Salmon
  • 2 Tbsp. Hollandaise Sauce
  • 1 tsp. Black Caviar (optional)
  • Fresh Ground Black Pepper to taste

For Poached Eggs:

You can poach the eggs using your favorite traditional method. However, a very quick and easy way to do it is to fill a cereal bowl with water, crack an egg into the bowl, and to place it in the microwave for 1.5-2 minutes. Strain the egg out through a sieve or a slotted spoon and enjoy!

Salmon Eggs Benedict

Toast the English muffin in a toaster or on a skillet set at low heat.

Heat Hollandaise Sauce in the microwave for 15 seconds. Remove from microwave and stir. If you need to heat it further, only do so for 2 seconds at a time, stirring in between heatings. You don’t want to overheat the sauce as the oils will separate from the solids.

To assemble:

Place English Muffins inside-up on a plate. Lay a slice of smoked salmon on each side,

Salmon Eggs Benedict

place a poached egg on top of that, and then spoon hollandaise sauce evenly between the 2 halves. Sprinkle with pepper as desired and, if you like, put a half-teaspoon of black caviar on top of each for garnish. Enjoy!

Salmon Eggs Benedict

 

 

5.0 from 2 reviews
Salmon Eggs Benedict
 
Prep time
Cook time
Total time
 
A pescetarian alternative to the traditional Eggs Benedict, these are super simple and quick to make using store-bought hollandaise and poaching your eggs in the microwave!
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 2 Eggs, Poached
  • 1 English Muffin, halved
  • 2 Large Slices of Smoked Salmon
  • 2 Tbsp. Hollandaise Sauce
  • 1 tsp. Black Caviar (optional)
  • Fresh Ground Black Pepper to taste
Instructions
For Poached Eggs:
  1. You can poach the eggs using your favorite traditional method. However, a very quick and easy way to do it is to fill a cereal bowl with water, crack an egg into the bowl, and to place it in the microwave for 1.5-2 minutes. Strain the egg out through a sieve or a slotted spoon and enjoy!
  2. Toast the English muffin in a toaster or on a skillet set at low heat.
  3. Heat Hollandaise Sauce in the microwave for 15 seconds. Remove from microwave and stir. If you need to heat it further, only do so for 2 seconds at a time, stirring in between heatings. You don't want to overheat the sauce as the oils will separate from the solids.
To assemble:
  1. Place English Muffins inside-up on a plate. Lay a slice of smoked salmon on each side, place a poached egg on top of that, and then spoon hollandaise sauce evenly between the 2 halves. Sprinkle with pepper as desired and, if you like, put a half-teaspoon of black caviar on top of each for garnish. Enjoy!

 

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2 Responses to “Salmon Eggs Benedict”

  1. Debby Woodhouse
    October 7, 2014 at 8:30 am #

    This is SOOOO delicious! Thanks for making this yummy dish for us to remind us of that beautiful time in the UK!!

  2. October 12, 2014 at 6:25 pm #

    yum. Quick and easy, definitely. I’ve yet to go to a trader joe’s!!!!

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