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Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise

 
One serving costs about $6.33 One serving costs about $6.33 One serving costs about $6.33

$6.33 per serving

74 people like this recipe

74 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 pescetarian,pescatarian morning meal,brunch,breakfast
spoonacular Score:93%

Spoonacular Score: 93%

 

Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise could be just the pescatarian recipe you've been looking for. One serving contains 540 calories, 41g of protein, and 33g of fat. This recipe serves 2 and costs $6.33 per serving. 74 people were impressed by this recipe. Head to the store and pick up eggs, lemon, butter, and a few other things to make it today. It is brought to you by Foodista. A couple people really liked this breakfast. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, Smoked Salmon Eggs Benedict With Lemon Dill Hollandaise, and Smoked Salmon Dill Eggs Benedict.

Smoked Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. 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 Premonition Cellars Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Premonition Cellars Pinot Noir

This wine showcases concentrated flavors of cherry, cranberry and strawberry with hints of herb spices, fennel and oak aromas on the nose. Red berry fruits, tart cranberry, raspberry, and spices coat the palette, finishing with juicy acidity. This cool year helped retain its natural acidity, and the slow ripening allowed for beautifully balanced low alcohol wine. This wine has been barreled for 20 months in French oak, and has warm toasty aromas weaved throughout.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup 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 fresh dried dill
fresh dried dill
1
1  lemon
lemon
2 slice
2 slice multigrain bread
multigrain bread
2 slice
2 slice multigrain bread
multigrain bread
some
some salt and pepper
salt and pepper
8 ounces
8 ounces smoked salmon
smoked salmon
2 Tbsps
2 Tbsps water
water
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
1 cup baby arugula
1 cup
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 fresh dried dill
1 Tbsp
fresh dried dill
1  lemon
1
lemon
2 slice multigrain bread
2 slice
multigrain bread
2 slice multigrain bread
2 slice
multigrain bread
some salt and pepper
some
salt and pepper
8 ounces smoked salmon
8 ounces
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: $6.43
Ingredient
1 cup baby arugula
1 cup baby spinach
2 tablespoons butter
3 larges egg yolks
4 eggs
1 tablespoon fresh dried dill
1 lemon
2 slices multigrain bread
2 slices multigrain bread
8 ounces smoked salmon
1 teaspoon worcestershire sauce
Price
$0.29
$0.35
$0.24
$0.68
$0.96
$0.57
$0.50
$0.20
$0.20
$8.83
$0.03
$12.85

Nutritional Information

Quickview
610 Calories
44g Protein
33g Total Fat
33g Carbs
37% Health Score
Limit These
Calories
610k
31%

Fat
33g
52%

  Saturated Fat
13g
87%

Carbohydrates
33g
11%

  Sugar
4g
5%

Cholesterol
658mg
220%

Sodium
1620mg
70%

Get Enough Of These
Protein
44g
89%

Vitamin D
22µg
150%

Selenium
93µg
133%

Vitamin K
89µg
85%

Vitamin B12
5µg
83%

Manganese
1mg
75%

Phosphorus
612mg
61%

Vitamin A
3038IU
61%

Vitamin B2
0.81mg
47%

Vitamin C
35mg
43%

Vitamin B3
8mg
41%

Vitamin B6
0.78mg
39%

Folate
149µg
37%

Vitamin B5
3mg
37%

Iron
6mg
36%

Vitamin E
4mg
28%

Copper
0.53mg
27%

Calcium
264mg
26%

Magnesium
103mg
26%

Vitamin B1
0.37mg
25%

Fiber
5g
22%

Zinc
3mg
22%

Potassium
759mg
22%

covered percent of daily need

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