Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
If you want to add more pescatarian recipes to your recipe box, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise might be a recipe you should try. This recipe serves 2 and costs $6.05 per serving. This main course has 534 calories, 41g of protein, and 33g of fat per serving. It is brought to you by Foodista. A mixture of baby arugula, baby spinach, fresh dill, and a handful of other ingredients are all it takes to make this recipe so delicious. 74 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is excellent. If you like this recipe, take a look at these similar recipes: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, and Smoked Salmon Dill Eggs Benedict.
Servings: 2
Ingredients:
1 cup baby arugula
1 cup baby spinach
2 tablespoons butter
3 large egg yolks
4 eggs, poached
1 tablespoon fresh dill or 1 tsp. dried
1 lemon
2 slices thick multigrain bread
Salt and pepper to taste
8 ounces smoked salmon
2 tablespoons water
1 tsp. Worcestershire sauce
Equipment:
sauce pan
bowl
whisk
Cooking instruction summary:
- Make Lemon Dill Hollandaise:
- Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper. Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.
- Poach the eggs:
- Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.
- Meanwhile, toast bread.
- Place toast on plates and top with arugula, spinach and salmon. Place eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.
Step by step:
1. Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
2. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
3. Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.
4. Place toast on plates and top with arugula, spinach and salmon.
5. Place eggs on top of salmon and spoon hollandaise over the top.
6. Garnish with dill, salt and freshly cracked black pepper and serve.
Nutrition Information:
covered percent of daily need
