Best Smoked Salmon Bacon Benedict Recipes

SMOKED SALMON EGGS BENEDICT

Smoked Salmon Eggs Benedict image

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!

Provided by Kristen Stevens

Time 40m

Number Of Ingredients 12

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
2 large egg yolks
2 tablespoons water
2 tablespoons butter (use ghee for Whole30 + paleo)
2 teaspoons fresh lemon juice
A pinch of sea salt

Steps:

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.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 583 kcal, Carbohydrate 29 g, Protein 29 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 628 mg, Sodium 997 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g

SMOKED SALMON BENEDICT

Smoked Salmon Benedict image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
Chopped chives, for serving

Steps:

Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.