Norwegian Eggs Benedict

Elevate your brunch game with this luxurious Norwegian Eggs Benedict, a Scandinavian twist on the classic dish. Perfectly toasted English muffins provide the base for layers of velvety smoked salmon, delicately poached eggs, and a blanket of creamy homemade hollandaise sauce infused with a hint of lemon. Each bite is a harmonious balance of rich, savory, and tangy flavors, finished with a sprinkle of fresh chives for a bright, herby garnish. This recipe's unique use of smoked salmon in place of traditional ham adds a sophisticated flair and makes it an irresistible choice for seafood lovers. Ideal for a cozy weekend breakfast or an elegant brunch gathering, this dish is as impressive as it is delicious.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 4 slices Smoked salmon
• 4 pieces Large eggs
• 2 tablespoons White vinegar
• 1 cup Unsalted butter
• 3 pieces Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 1 pinch Cayenne pepper (optional)
• 2 tablespoons Chives (for garnish)

Directions

Step 1

Split the English muffins in half and toast them until golden brown. Set aside on plates, ready for assembly.

Step 2

In a medium saucepan, melt the unsalted butter over low heat. Make sure it is fully melted but not browned.

Step 3

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place this bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water.

Step 4

While whisking constantly, very slowly drizzle the melted butter into the egg yolk mixture. Continue whisking until the hollandaise sauce thickens. Add a pinch of salt and cayenne pepper (if desired). Remove the bowl from heat and cover to keep warm.

Step 5

Fill a medium saucepan with about 3 inches of water. Add the white vinegar and bring the water to a gentle simmer.

Step 6

Crack one egg into a small bowl or cup. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Poach for about 3-4 minutes or until the egg whites are set but the yolks remain runny. Use a slotted spoon to remove the egg and set it aside. Repeat for the remaining eggs.

Step 7

Place two slices of smoked salmon on each toasted English muffin half.

Step 8

Carefully place one poached egg on top of the salmon on each muffin half.

Step 9

Generously spoon warm hollandaise sauce over the eggs.

Step 10

Garnish with freshly chopped chives and serve immediately.

Nutrition Facts

Serving size	723.6 grams (723.6g)

Amount per serving	% Daily Value*
Calories	1837

Total Fat 142.10g	182%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 1.20g
Cholesterol 1573mg	524%
Sodium 3008mg	131%
Total Carbohydrate 94.10g	34%
Dietary Fiber 8.70g	31%
Total Sugars 12.70g
Protein 61.40g	123%

Vitamin D 1036IU	5179%
Calcium 264mg	20%
Iron 12mg	67%
Potassium 644mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 12.9%

Carbs: 19.8%