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Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

 
One serving costs about $6.05 One serving costs about $6.05 One serving costs about $6.05

$6.05 per serving

74 people like this recipe

74 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise might be just the morn meal you are searching for. One serving contains 539 calories, 41g of protein, and 33g of fat. For $6.07 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe from Foodista has 73 fans. A mixture of baby arugula, baby spinach, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is amazing. Try Smoked Salmon Dill Eggs Benedict, Smoked Salmon Eggs Benedict, and Smoked Salmon Eggs Benedict for similar recipes.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Vie di Romans Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Vie di Romans Chardonnay

A dry wine made with 100% Chardonnay grapes.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups baby arugula
baby arugula
1 cup
1 cup baby spinach
baby spinach
2 Tbsps
2 Tbsps butter
butter
3 large
3 large egg yolks
egg yolks
4
4  eggs
eggs
1 Tbsp
1 Tbsp dried fresh dill
dried fresh dill
1
1  lemon
lemon
2 slices
2 slices multigrain bread
multigrain bread
some
some salt and pepper
salt and pepper
8 oz
8 oz smoked salmon
smoked salmon
2 Tbsps
2 Tbsps water
water
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
4 cups baby arugula
4 cups
baby arugula
1 cup baby spinach
1 cup
baby spinach
2 Tbsps butter
2 Tbsps
butter
3 large egg yolks
3 large
egg yolks
4  eggs
4
eggs
1 Tbsp dried fresh dill
1 Tbsp
dried fresh dill
1  lemon
1
lemon
2 slices multigrain bread
2 slices
multigrain bread
some salt and pepper
some
salt and pepper
8 oz smoked salmon
8 oz
smoked salmon
2 Tbsps water
2 Tbsps
water
1 tsp worcestershire sauce
1 tsp
worcestershire sauce

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. Make Lemon Dill Hollandaise:
  2. Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat. Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper. Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.
  3. Poach the eggs:
  4. Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.
  5. Meanwhile, toast bread.
  6. Place toast on plates and top with arugula, spinach and salmon. Place eggs on top of salmon and spoon hollandaise over the top. Garnish with dill, salt and freshly cracked black pepper and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.05
Ingredient
1 cup baby arugula
1 cup baby spinach
2 tablespoons butter
3 larges egg yolks
4 eggs
1 tablespoon dried fresh dill
1 lemon
2 slices multigrain bread
8 ounces smoked salmon
1 teaspoon worcestershire sauce
Price
$0.29
$0.35
$0.24
$0.68
$0.96
$0.02
$0.50
$0.20
$8.83
$0.03
$12.10

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
534 Calories
40g Protein
32g Total Fat
19g Carbs
37% Health Score
Limit These
Calories
534
27%

Fat
32g
50%

  Saturated Fat
13g
86%

Carbohydrates
19g
7%

  Sugar
3g
4%

Cholesterol
660mg
220%

Sodium
1477mg
64%

Get Enough Of These
Protein
40g
82%

Vitamin D
22µg
152%

Selenium
89µg
128%

Vitamin B12
5µg
83%

Vitamin K
87µg
83%

Vitamin A
2965IU
59%

Phosphorus
542mg
54%

Vitamin B2
0.77mg
45%

Vitamin C
34mg
42%

Manganese
0.84mg
42%

Folate
140µg
35%

Vitamin B3
6mg
35%

Vitamin B6
0.69mg
35%

Vitamin B5
3mg
35%

Iron
4mg
27%

Vitamin E
4mg
27%

Copper
0.51mg
25%

Magnesium
77mg
19%

Zinc
2mg
18%

Potassium
641mg
18%

Calcium
177mg
18%

Vitamin B1
0.25mg
16%

Fiber
3g
16%

covered percent of daily need

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