Eggs Benedict With Salmon

This International breakfast features Rye or pumpernickel. The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: Global

Courses: Breakfast

Difficulty: Beginner

Servings: 8

Calories: 77.7

Dietary: Gluten-free

Description

This International breakfast features Rye or pumpernickel. The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

8 Slices Rye or pumpernickel

Directions

1
bread, toasted & buttered 8 Thin slices smoked salmon 8 Hot poached eggs Yogurt Hollandaise * Fresh parsley sprigs Capers YOGURT HOLLANDAISE: 3/4 c Plain low-fat yogurt 2 ts Lemon juice 3 Egg yolks 1/2 ts Dijon mustard 1/4 ts Each salt and granulated -sugar Pinch of pepper Dash of hot pepper sauce
2
Place hot slices of toast on warm plates.
3
Top each with slice of smoked salmon, then hot poach egg.
4
Drizzle with Yogurt Hollandaise.
5
Garnish with parsley and capers

Nutrition Facts

Servings 8

Amount Per Serving
Calories 77.7kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 149.1mg7%
Total Carbohydrate 13.8g5%
Dietary Fiber 1.5g6%
Sugars 0.9g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: benedict, boiling, breakfast, eggs, international, pumpernickel, rye, salmon, seafood, simmering, smoking, title, valentine, vegan, with

Read it online: https://www.chefs-mate.com/recipe/eggs-benedict-with-salmon/