Smoked Salmon Eggs Benedict and How to Use an Egg Poaching Pan

By Sally Cameron on May 02, 2011

Breakfast, Eggs, Gluten-Free, Holiday Dishes, the daniel plan

Whether Mother’s Day, New Year’s Day or I Survived Another Week Day, Eggs Benedict makes for a special brunch or weekend breakfast. Instead of traditional Canadian bacon, I use smoked salmon to top toasted English muffins with poached eggs, Hollandaise sauce and a sprinkle of bright green chives. Instead of butter-based Hollandaise, I make a lighter, yogurt-based Hollandaise that is healthier and more waistline friendly while still fantastic.

Smoked Salmon Eggs Benedict | AFoodCentricLife.com

Easy Poached Eggs

Recently a friend told me she loved Eggs Benedict but never attempted to cook it because she was intimidated to poach eggs. Poaching eggs the traditional way takes a little practice, sliding cracked eggs into a pan of simmering water while trying to swirl the white around the yolk for a nicely shaped poached egg.  They often end up looking like a ragged mess. Thankfully, there is an easier way.

Easy Solution: Inexpensive Egg Poaching Pan

Egg-poaching pans are an inexpensive way to make perfect poached eggs. The pan is fitted with non-stick inserts that makes it poaching easy. The result; perfectly round, pretty poached eggs. Fill the pan part way with water, bring to a simmer with the lid on, then quickly but carefully crack eggs into the non-stick cups keeping the yolks intact. I give my insert cups a short spritz of non-stick spray for insurance.

For other poaching pans and options, look at these links:

Egg Tips

To make it easy, break eggs into individual cups or small dishes first, then slide the eggs into the poaching cups. Get the lid back on as quickly as possible and time for your preference. I usually poach my eggs for 3 ½ minutes. You may need to experiment to find what’s perfect for you. The white should be cooked and solid, the yolk still a little soft and runny when you break into it with your fork.

Yogurt Hollandaise

Make the healthy yogurt-based Hollandaise first and keep warm on the stove top.  While you’re at it, warm some plates in the oven. It makes a difference in keeping your food warm to the table.

Fun Options

If you don’t like smoked salmon, pile up thinly sliced deli ham, turkey or Prosciutto. For a vegetarian version, use sautéed baby spinach, kale, or whole artichoke heart bottoms. Thinly sliced and sautéed sweet red bell peppers and onions work well too. Another favorite add is sliced avocado, because everything is better with avocado!

For a Mexican twist, top the Eggs Benedict with a few spoonfuls of your favorite salsa and add a sprinkle of grated Jack, Cheddar or Queso Fresco cheese. For garnish, top your eggs off with finely chopped chives and a pinch of paprika for color. Any way you make it your own, enjoy. For a real celebration, serve with a glass of Champagne, sparkling wine or sparkling mineral water with with citrus wedges.

 

Eggs Benedict with Smoked Salmon & Healthy Hollandaise

A classic brunch or breakfast dish with a twist. Toasted English muffins topped with Smoked salmon, poached eggs and tangy, low fat yogurt-based Hollandaise. For a Mexican twist, top with salsa and grated cheese. For perfect poached eggs, use an egg poaching pan for perfectly round, easy poached eggs. Serve with fresh fruit or berries. If you don't like salmon, try deli ham, deli turkey, or Prosciutto. 
Servings 4

Ingredients

  • 4 English muffins whole wheat or gluten-free,
  • 3 tablespoons soft unsalted butter
  • 8-12 ounces smoked salmon
  • 8 large eggs
  • 4 teaspoons finely chopped fresh chives
  • 8 pinches paprika
  • 1 recipe Yogurt Hollandaise SEE LINK BELOW

Special Equipment

  • egg poaching pan

Instructions

  • Turn oven on to 200°F. Split muffins in half, toast, butter and keep warm in the oven. Divide the salmon into eight portions for each of the eight muffins halves and set aside.
  • Fill poaching pan half full with water. Spray poaching cup inserts with non-stick to insure eggs release easily. Cover with lid and bring water to a simmer. Break eggs into individual cups or small dishes first, then slide the eggs into the poaching cups. Get the lid back on as quickly as possible and time for your preference. I usually poach my eggs for 3 ½ minutes. You may need to experiment to find what’s perfect for you. The white should be cooked and solid, the yolk still a little soft and runny when you break into it with your fork. To serve four, poach eggs in two batches for eight eggs. Keep the first batch warm in the oven while the second batch is poaching.
  • To serve, top muffin halves with salmon, then the poached eggs, next a few tablespoons of hollandaise and a sprinkle of chives to finish. 

Notes

Link to the yogurt hollandaise sauce 
This sauce is also great over asparagus, broccoli, broccolini, and other dishes suggesting Hollandaise.
 

Nutrition

Serving: 4g
No Comments
  1. Lola - May 2nd, 2011

    Wow I love the idea of a healthier hollandaise! Eggs Benedict is one of my favourite breakfasts, I may have to give this a try! Lovely photography too, I just adore that egg yolk oozing out, I just want to grab that fork and eat it through the screen.

  2. Sarah - May 2nd, 2011

    When do you add the egg to the hollandaise sauce? You have lemon juice on there twice but no egg yolks… I’d love to know cause I HEART greek yogurt and would love to make this for some asparagus soon!

  3. Sally - May 2nd, 2011

    Sarah, thank you! I was working too late and too tired last night to get this post out and the recipe was not complete! Thank you for your comment. When I read it I quickly updated the recipe. Please let me know if you make it how it works out. I made it twice yesterday and its really good, and I don’t feel guilty eating it.

  4. Debbie Spangler - May 2nd, 2011

    Can’t wait to try this recipe on an upcoming brunch party. Thanks, again, Sally for a fabulous recipe!

  5. Eileen Sepulveda - May 3rd, 2011

    Thanks so much for this great recipe. I can’t wait to try it. Rick loves Eggs Benedict and this treasure will be so much healthier for him and I. Hope you open your own restaurant soon so we can come and enjoy your wonderful food.

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