Smoked Salmon Benedict Recipe

Name: Smoked Salmon Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white vinegar; 8 large eggs; 1 tablespoon minced shallots; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon grated lemon rind; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; 1 (6-ounce) package baby spinach leaves, cleaned and dried; 1 teaspoon fresh lemon juice; 4 large slices hearty bread or English muffins, toasted; 4 ounces cold- or hot-smoked salmon

Servings: persons

1 tablespoon white vinegar
8 large eggs
1 tablespoon minced shallots
1 tablespoon extra-virgin olive oil
1/4 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 (6-ounce) package baby spinach leaves, cleaned and dried
1 teaspoon fresh lemon juice
4 large slices hearty bread or English muffins, toasted
4 ounces cold- or hot-smoked salmon

1
Prepare Shallot-Thyme Hollandaise, set aside, and keep warm.
2
Bring about 3 inches of water to a simmer in a wide pan with 1 tablespoon white vinegar. Crack eggs into small dishes. Slide each egg into the simmering water. Cook until the whites are set and the yolks are cooked to desired degree of doneness. Remove eggs with a slotted spoon, and transfer to a plate; cover and keep warm.
3
Saute shallots in olive oil over medium-high heat 1 minute. Stir in lemon rind, salt, and white pepper. Add spinach, and saute 1 minute, just until wilted. Stir in lemon juice.
4
Place toasted bread on serving plates, and top with spinach mixture and salmon. Place eggs over salmon, and drizzle with hollandaise.
5
The case for wine: Aside from his duties as CEO and president of Carnival Cruise Lines, Bob Dickinson pursues his passion for wine. Evidence? His wine cellar contains more than 22,000 bottles, making it one of the country's largest private collections. As founder of the Presidential Wine Club, Bob insists that good wine be fun and accessible. Bob's recommendation: Dry Spanish Cava (sparkling wine).

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon white vinegar, 8 large eggs, 1 tablespoon minced shallots, 1 tablespoon extra-virgin olive oil, and more.

Yes, Smoked Salmon Benedict falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions