Norwegian Eggs Benedict
Elevate your brunch game with this luxurious Norwegian Eggs Benedict, a Scandinavian twist on the classic dish. Perfectly toasted English muffins provide the base for layers of velvety smoked salmon, delicately poached eggs, and a blanket of creamy homemade hollandaise sauce infused with a hint of lemon. Each bite is a harmonious balance of rich, savory, and tangy flavors, finished with a sprinkle of fresh chives for a bright, herby garnish. This recipe's unique use of smoked salmon in place of traditional ham adds a sophisticated flair and makes it an irresistible choice for seafood lovers. Ideal for a cozy weekend breakfast or an elegant brunch gathering, this dish is as impressive as it is delicious.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 slices Smoked salmon
- 4 pieces Large eggs
- 2 tablespoons White vinegar
- 1 cup Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 1 pinch Cayenne pepper (optional)
- 2 tablespoons Chives (for garnish)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside on plates, ready for assembly.
In a medium saucepan, melt the unsalted butter over low heat. Make sure it is fully melted but not browned.
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place this bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water.
While whisking constantly, very slowly drizzle the melted butter into the egg yolk mixture. Continue whisking until the hollandaise sauce thickens. Add a pinch of salt and cayenne pepper (if desired). Remove the bowl from heat and cover to keep warm.
Fill a medium saucepan with about 3 inches of water. Add the white vinegar and bring the water to a gentle simmer.
Crack one egg into a small bowl or cup. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Poach for about 3-4 minutes or until the egg whites are set but the yolks remain runny. Use a slotted spoon to remove the egg and set it aside. Repeat for the remaining eggs.
Place two slices of smoked salmon on each toasted English muffin half.
Carefully place one poached egg on top of the salmon on each muffin half.
Generously spoon warm hollandaise sauce over the eggs.
Garnish with freshly chopped chives and serve immediately.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1573 mg | 524% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 25.9 mcg | 129% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 644 mg | 14% | |
*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.
