Eggs Benedict with Salmon

Eggs Benedict with Salmon is a luxurious breakfast dish featuring poached eggs perched atop toasted English muffins and smoked salmon, all drizzled with a rich, creamy hollandaise sauce. This Halal twist on a classic American dish is perfect for a special brunch or a delightful start to your day.

Ingredients

• English muffins - 2
• Smoked salmon - 100 grams
• Eggs - 4 large
• Butter - 120 grams
• Fresh lemon juice - 2 tablespoons
• Water - 1 liter
• White wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh dill - for garnish

Steps

1. Fill a large pot with water and add the white wine vinegar. Bring to a gentle simmer over medium heat.
2. While the water is heating, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
3. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly add the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper, then remove from heat.
4. Cut the English muffins in half and toast them until golden brown.
5. Crack the eggs into small bowls or ramekins. Carefully slide the eggs into the simmering water one at a time and poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
6. Using a slotted spoon, remove the poached eggs from the water and gently drain them on a paper towel.
7. To assemble, place a slice of smoked salmon on each toasted muffin half, top with a poached egg, and generously drizzle with hollandaise sauce.
8. Garnish with fresh dill and serve immediately.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, promoting heart health.
• High in protein, supporting muscle maintenance and overall health.

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