Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's smoked salmon eggs benedict. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Brad's smoked salmon eggs benedict is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's smoked salmon eggs benedict using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Brad's smoked salmon eggs benedict:
- Prepare Small package of English muffins
- Prepare Gruyère swiss cheese
- Take Sliced Canadian bacon
- Prepare Poached eggs
- Get Smoked salmon
- Take Smoked paprika
- Get Prepared hollandaise sauce
- Prepare Roasted asparagus
- Get 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.
Steps 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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