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Smoked Salmon Benedict

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Ingredients

Adjust Servings:
2 tablespoons unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
8 ounces sorrel, stems removed, leaves coarsely chopped (or parsley)
1/4 cup heavy cream
1/4 teaspoon salt
fresh ground pepper
1 tablespoon white wine vinegar
8 whole crumpets or 4 english muffins, split
8 large eggs or 8 large extra-large eggs
8 slices cold- smoked salmon or 8 slices nova lox, about 4 x 2 inches, at room temperature
snipped chives or chive blossoms

Nutritional information

251.9
Calories
190 g
Calories From Fat
21.2 g
Total Fat
10.2 g
Saturated Fat
458.6 mg
Cholesterol
292.2 mg
Sodium
1.8 g
Carbs
0 g
Dietary Fiber
0.8 g
Sugars
13 g
Protein
125g
Serving Size

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Smoked Salmon Benedict

Features:
    Cuisine:

    I actually bought sorrel seeds (then discovered it's practically a weed here) in the winter, grew them the next spring and summer, and harvested them just so that we could enjoy this recipe the way it was meant to be made. It was worth the effort. An outstanding 27*, evelyn.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Smoked Salmon Benedict, Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at splendidtable com Note: I have made this using parsley for the sorrel and it was lovely , I actually bought sorrel seeds (then discovered it’s practically a weed here) in the winter, grew them the next spring and summer, and harvested them just so that we could enjoy this recipe the way it was meant to be made It was worth the effort An outstanding 27*, evelyn , Wow, outstanding! I couldn’t believe how quick and simple this recipe is with absolutely fabulous results Matched my smoked salmon perfectly Thanks Ev


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    Steps

    1
    Done

    Sauce: Melt the Butter in a Medium (10-Inch) Skillet Over Medium Heat.

    2
    Done

    Add the Shallot and Cook Until It Is Softened but not Browned, Less Than 1 Minute.

    3
    Done

    Add Half the Sorrel, Stir Until It Is Wilted, Then Add the Rest of the Sorrel and Continue to Cook Until It Is Melted Into a Pure, 2 to 3 Minutes.

    4
    Done

    Stir in the Cream and Salt.

    5
    Done

    Taste and Season Generously With Pepper, and Additional Salt If Needed.

    6
    Done

    Poaching the Eggs: Meanwhile Fill a Wide (12-Inch), Deep Pan With Water, Add the Vinegar, and Bring It to a Simmer.

    7
    Done

    Toast the Crumpets or Muffins and Keep Them Warm in a Very Low Oven.

    8
    Done

    Crack 1 Egg Into a Saucer and Gently Slide It Into the Simmering Water. Repeat With the Remaining Eggs. Adjust the Heat So That the Water Stays Just Below a Simmer. You Should See Bubbles at the Bottom of the Pan, but They Should not Rise Rapidly to the Top. Cook Until the Whites Are Firm but the Yolks Are Still Soft, About 4 Minutes. (the Eggs Can Be Poached Ahead of Time, Transferred to Cold Water, and Refrigerated in the Water For Up to 1 Day. When Ready to Serve, Reheat in a Pan of Simmering Water For 1 Minute.).

    9
    Done

    Assembling: Arrange 2 of the Toasted Crumpets or 2 English Muffin Halves on Each of 4 Warmed Plates.

    10
    Done

    Lift the Eggs from the Water With a Slotted Spoon and Hold Them Over a Paper Towel to Soak Up Any Excess Moisture. Place an Egg on Each Crumpet or Muffin.

    11
    Done

    Arrange a Slice of Smoked Salmon on Each Egg.

    12
    Done

    Reheat the Sorrel Sauce and Spoon It Over the Salmon, Dividing It Evenly Among the 8 Pieces.

    13
    Done

    Sprinkle With Chives and Serve Right Away.

    Avatar Of Liam Rodriguez

    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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