Brad's smoked salmon eggs benedict
Brad's smoked salmon eggs benedict. Cover muffins with shredded cheese, then Canadian bacon. Smoked Salmon Eggs Benedict & Poaching Eggs Recently a friend told me she loved Eggs Benedict but never attempted to cook it because she was intimidated to poach eggs. Poaching eggs the traditional way takes a little practice, sliding cracked eggs into a pan of simmering water while trying to swirl the white around the yolk for a nicely shaped. It feels like a treat to order it at a restaurant, but now you don't have to eat out to enjoy this savory meal. I put a casserole-style spin on the traditional benedict so that you can make it ahead. To cook Brad's smoked salmon eggs benedict you need 9 ingredients and 5 steps easily.
The ingredients needed to make Brad's smoked salmon eggs benedict:
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of Small package of English muffins
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of Gruyère swiss cheese
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of Sliced Canadian bacon
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of Poached eggs
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of Smoked salmon
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of Smoked paprika
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of Prepared hollandaise sauce
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of Roasted asparagus
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of Chives
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.
Eggs Royale is a variation of eggs Benedict made with smoked salmon and is a big favorite in our house. Delicious flavors, easy to make it's the kind of brunch that will make anyone feel special. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half.
