Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, brad's smoked salmon eggs benedict. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Home delivery on wild, sustainably caught salmon. The BEST smoked salmon eggs benedict recipe! Perfectly poached eggs with home-made hollandaise sauce, avocado and salmon! One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict!
Brad's smoked salmon eggs benedict is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Brad's smoked salmon eggs benedict is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have brad's smoked salmon eggs benedict using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Brad's smoked salmon eggs benedict:
- Prepare Small package of English muffins
- Get Gruyère swiss cheese
- Make ready Sliced Canadian bacon
- Make ready Poached eggs
- Make ready Smoked salmon
- Make ready Smoked paprika
- Prepare Prepared hollandaise sauce
- Get Roasted asparagus
- Prepare Chives
Bring a large pot of water to a simmer. Top with the hollandaise, red onions, capers, and black pepper. If saucepan is large enough, cook multiple eggs at a time. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft.
Instructions to make Brad's smoked salmon eggs benedict:
- Toast and butter English muffins.
- Get a pot of water and 1/4 cup white vinegar to a low boil. Carefully drop eggs in. Cook 4 minutes for soft poached, 6 minutes for medium poached.
- Cover muffins with shredded cheese, then Canadian bacon. Top with an egg.
- Cover with hollandaise sauce.
- Garnish with a piece of smoked salmon, roasted asparagus, and chives. Serve immediately. Enjoy.
If saucepan is large enough, cook multiple eggs at a time. Test the egg for doneness by lifting it out of the water with a slotted spoon - the egg white should be firm but egg yolk still soft. Set the done eggs onto a paper-towel lined plate to absorb any excess water. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
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