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Home » Breakfast

SMOKED SALMON BENEDICT ON CROISSANT with DILL-PAPRIKA-LEMON HOLLANDAISE SAUCE

by lena

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lenaskitchen salmon eggs benedict_ingredients2
Being from the East Coast, I enjoy a good bagel with lox, capers, tomatoes and onions. I also love homemade eggs benedict with farm fresh eggs, salmon and fresh greens with a homemade lemony-dill hollandaise sauce. I decided to put together two of my favorite things and make this eggs benedict on a croissant instead, topped with quick pickled red onions, capers, fresh greens. Easter and Mothers Day is around the corner and I thought that this would make a perfect Easter or Mother’s Day Brunch with family and friends for you to try out.

lenaskitchen salmon eggs benedict_final
For me, the key to any delicious eggs benedict is to use quality English muffins, but in this instance I decided to use mini croissants for a flaky, fluffy and airy version with a buttery light flavor that holds up on its own. Once you coat these in all of these insanely tasty ingredients, you basically end up with an eggs benedict so good it is the equivalent of food magic.

Let’s start with the Hollandaise sauce, which can be made in advance and reheated when ready to serve, which helps with prepping if you are serving a larger crowd.
lenaskitchen salmon eggs benedict_sauce

lenaskitchen salmon eggs benedict_onions
lenaskitchen eggs benedict_eggs

lenaskitchen salmon eggs benedict_croissants

lenaskitchen salmon eggs benedict_stacked

lenaskitchen salmon eggs benedict_final2

SMOKED SALMON BENEDICT ON CROISSANT with DILL-PAPRIKA-LEMON HOLLANDAISE SAUCE

5 from 1 vote
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
Being from the East Coast, I enjoy a good bagel with lox, capers, tomatoes and onions. I also love homemade eggs benedict with farm fresh eggs, salmon and fresh greens with a homemade lemony-dill hollandaise sauce. I decided to put together two of my favorite things and make this eggs benedict on a croissant instead, topped with quick pickled red onions, capers, fresh greens. Easter and Mothers Day is around the corner and I thought that this would make a perfect Easter or Mother's Day Brunch with family and friends for you to try out.

Ingredients

Hollandaise Sauce

  • 4 tbsp unsalted butter melted
  • 4 egg yolks
  • 1 tbsp lemon juice more for a stronger lemon flavor
  • 2 tbsp water room temp
  • 2 tsp dill finely chopped
  • ¼ tsp smoked paprika
  • ¼ tsp kosher salt more to taste if needed

Quick Pickled Red Onions

  • ½ small red onion thinly sliced
  • ¼ cup rice vinegar
  • 1 cup warm water

Poached Eggs

  • 4 eggs room temp
  • 1 tsp white vinegar
  • water

Benedict

  • 4 croissants English muffins or bagel, cut in half and toasted
  • 8 smoked salmon 2 per person
  • 1 tbsp capers drained
  • 1 tbsp dill chopped, for garnish

Instructions

Quick Pickled Red Onions

  • Add thinly sliced onions to a colander, with your hands under warm water, scrunch the onions and rinse them. Add to a small bowl with the rice vinegar, warm water, and salt. Let them sit while you make the rest of the meal. Drain when ready to add to the benedict.

Hollandaise Sauce

  • Melt the butter in the microwave or saucepan. Remove to a bowl.
  • In a nonstick saucepan, add the yolks, lemon juice, and water. Whisk quickly and continually over low heat until it’s frothy and doubled in size. Watch your heat, better to be on the lower side. While continuing to whisk, slowly add the melted butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tbsp of water or add a bit of lemon to give it more lemony flavor.
  • Once the sauce is done, add the chopped dill, salt to taste, and paprika. Set aside.

Poached Eggs

  • Bring a small pot of water to a slow boil with the vinegar.
  • Crack open an egg into a small fine-mesh strainer. This will help to remove axcess whites. Then, carefully add to a small cup or bowl. Create a swirling effect in the pot with a wooden spoon. Carefully drop the egg into the slow boiling water. Cook for 3.5-4 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Repeat with the remaining eggs.

Benedict

  • Cut and toast the croissants, English muffins, or bagel in a toaster oven or toaster to the desired color. Set aside until ready to assemble.
  • Place the toasted croissant on a plate or board, spread a little bit of sauce, capers, pickled onions, smoked salmon, poached egg, a little more sauce. Top with fresh dill. Enjoy.
Course: Breakfast, Brunch
Keyword: breakfast, brunch, eggs benedict

Nutrition

Serving: 0g | Calories: 510kcal | Carbohydrates: 29g | Protein: 21g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 436mg | Sodium: 855mg | Potassium: 250mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1382IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg

Enjoy and Bon Appetité!
xoxo,
LENA

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Recipe Rating




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Comments

  1. Lina K

    at

    5 stars
    Amazing Recipe!! I made it for my brunch and everyone loved it! The salmon goes great with Lenas kitchen pickled onions. Looks complicated to make but its fairly easy! I love perfecting my hollandaise sauce in alternative Benedict’s!

    Reply
  2. Alona

    at

    Can I make the sauce couple days in advance ? Just keep it in a glass jar in the refrigerator ?

    Reply
    • lenaskitchen

      at

      Yes, when you are ready to use it, just add a little bit of water to make it more liquid again.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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