Recipes

Eggs Benedict with Salmon

The title says it all! Poached eggs, salmon and muffins. This a.m. feast is fit for a king... or anybody else. Give yourself the royal treatment this morning.
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Course Breakfast, Brunch
Cuisine Continental
Servings 4 servings
Calories 1382.69 kcal

Ingredients
  

  • 2 english muffin
  • 4 egg
  • 1 pound(s) fish, salmon, pink, canned, total can contents
  • 1 dash(es) parsley, fresh
  • 1 dash(es) spices, paprika
  • 1/4 cup(s) butter
  • 3 part(s) egg, yolk, raw, fresh
  • 3 tablespoon(s) lemon juice from concentrate, canned or bottled
  • 1 dash(es) salt, table

Instructions
 

  • Drain and flake salmon and heat in colander over simmering water.
  • Toast and butter English muffins, poach eggs.
  • Mound salmon equally onto each muffin half.
  • Top with a poached egg and spoon about 3/4 cup Hollandaise sauce on each.
  • Garnish with parsley and paprika.
  • Hollandaise sauce: Cut butter into small pieces and put on top of double boiler.
  • Let stand at room temperature for 30 minutes.
  • Add egg yolks and lemon juice.
  • Put over simmering water, which does not touch bottom of double boiler.
  • Stir constantly until thickened.
  • Season to taste.
  • Yield 3/4 cup.

Nutrition

Calories: 1382.69kcalCarbohydrates: 64.01gProtein: 133.17gFat: 61.97gSaturated Fat: 18.54gCholesterol: 1866.9mgSodium: 2718.26mgFiber: 5.16gSugar: 11.76g
Keyword Butter, Eggs
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