United States cuisine
Salmon Eggs Eggs Benedict
Indulge in a savory twist on classic Eggs Benedict with succulent salmon and poached eggs atop a gluten-free English muffin.
This elegant Salmon Eggs Benedict offers a delightful blend of rich salmon, velvety poached eggs, and tangy hollandaise sauce, all served on a perfectly toasted gluten-free English muffin. The dish is crowned with crisp dill and capers for an extra burst of flavor, making it ideal for a special brunch.
Method
- 1
First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- 2
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- 3
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
FAQ
Is «Salmon Eggs Eggs Benedict» gluten-free?
Yes. «Salmon Eggs Eggs Benedict» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Salmon Eggs Eggs Benedict»?
One serving has 914 kcal, 9.4 g carbs, 38.9 g protein and 79.5 g fat. The recipe makes 3 servings.
Is «Salmon Eggs Eggs Benedict» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.