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 qt. heavy cream; 1/2 cup GREY POUPON Bistro Sauce; 2 Tbsp. GREY POUPON Classic Dijon Mustard; 2 doz. eggs; 12 each English muffins, split; 12 slices Colby Jack cheese slices (1 oz. each); smoked salmon, thinly sliced; 1-1/2 tsp. paprika; 1-1/2 tsp. coarse ground black pepper; 1/4 cup green onions, thinly sliced

Servings: persons

1 qt. heavy cream
1/2 cup GREY POUPON Bistro Sauce
2 Tbsp. GREY POUPON Classic Dijon Mustard
2 doz. eggs
12 each English muffins, split
12 slices Colby Jack cheese slices (1 oz. each)
smoked salmon, thinly sliced
1-1/2 tsp. paprika
1-1/2 tsp. coarse ground black pepper
1/4 cup green onions, thinly sliced

1
Bring cream just to simmer in saucepan; cook on medium-low heat 5 min.
2
Turn off heat.
3
Whisk in bistro sauce and mustard until well blended.
4
Cover pan with foil.
5
Hold on stove until ready to use.
6
For each serving: Poach 2 eggs.
7
Meanwhile, toast 2 English muffin halves; top each with 1 cheese slice.
8
Place under salamander 30 sec.
9
or until cheese is melted.
10
Place muffin halves on serving plate; top each half with 1 oz.
11
salmon, 1 poached egg and 3 Tbsp.
12
bistro sauce mixture.
13
Sprinkle evenly with 1/8 tsp.
14
each paprika and black pepper.
15
Garnish plate with 1 tsp.
16
onions.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 qt. heavy cream, 1/2 cup GREY POUPON Bistro Sauce, 2 Tbsp. GREY POUPON Classic Dijon Mustard, 2 doz. eggs, 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.

Smoked Salmon Benedict

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