Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 93.37
- Health score: 37.00
- Weight Watcher points: 15.00
Summary
Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise could be just the pescatarian recipe you've been looking for. One serving contains 540 calories, 41g of protein, and 33g of fat. This recipe serves 2 and costs $6.33 per serving. 74 people were impressed by this recipe. Head to the store and pick up eggs, lemon, butter, and a few other things to make it today. It is brought to you by Foodista. A couple people really liked this breakfast. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%. 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.
Ingredients
baby arugula1 cup
baby spinach1 cup
butter2 tablespoons
egg yolks3 large
eggs4
dill1 tablespoon
lemon1
multigrain bread2 slices
salt and pepper2 servings
salmon8 ounces
water2 tablespoons
worcestershire sauce1 tsp
Instructions
Step 1
Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
Step 2
Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
Step 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.
Step 4
Place toast on plates and top with arugula, spinach and salmon.
Step 5
Place eggs on top of salmon and spoon hollandaise over the top.
Step 6
Garnish with dill, salt and freshly cracked black pepper and serve.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: pescatarian