Lox Eggs Benedict for Manbeasts
Unleash your inner culinary alpha with this indulgent recipe for Lox Eggs Benedict for Manbeasts—a bold twist on the brunch classic that’s as hearty as it is refined. This luxurious dish layers toasted English muffins with silky slices of smoked salmon, perfectly poached eggs, and a velvety homemade hollandaise sauce enriched with butter, zesty lemon juice, and a hint of cayenne pepper. Finished with a sprig of fresh dill, each bite offers a harmonious balance of creamy, smoky, and tangy flavors. Ideal for brunches where presentation and flavor reign supreme, this recipe is both satisfying and surprisingly straightforward. Whether serving it solo or paired with roasted potatoes or a crisp salad, this crowd-pleaser will make you the champion of the breakfast table.
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Recipe Information
Ingredients
- 2 English muffins
- 4 slices Lox (smoked salmon)
- 4 Eggs
- 1 cup Unsalted butter
- 3 Egg yolks
- 2 tablespoons Lemon juice
- 1 pinch Cayenne pepper
- 1 sprig Fresh dill (optional, for garnish)
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 1 pinch Black pepper
Instructions
1. Slice the English muffins in half and toast them until golden brown. Set aside.
2. Heat water in a medium-sized saucepan or deep skillet until simmering. Add the white vinegar to the simmering water to help the eggs hold their shape.
3. Crack each egg into a small bowl or ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then carefully slide each egg into the center of the whirlpool. Poach the eggs for 3–4 minutes, or until the whites are set and the yolks are still runny.
4. Using a slotted spoon, gently remove each poached egg and place on a paper towel-lined plate. Lightly season with salt and pepper.
5. To make the hollandaise sauce, melt the butter in a small saucepan over low heat until fully liquid. In a heatproof bowl, whisk the egg yolks and lemon juice together.
6. Place the bowl over a pot of barely simmering water (ensuring the bottom of the bowl doesn’t touch the water). Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Add the pinch of cayenne pepper and adjust salt to taste. Remove from heat and keep warm.
7. Assemble the Eggs Benedict: Place two halves of toasted English muffins onto each plate. Layer each half with a slice of lox, followed by a poached egg.
8. Generously spoon the hollandaise sauce over each poached egg and garnish with a small sprig of fresh dill, if desired.
9. Serve immediately, with optional sides like roasted potatoes or a fresh green salad for a more complete meal.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
