This Lox Benedict is your ultimate easy brunch recipe! Honestly, I would eat it for breakfast, lunch or dinner too.
This post is sponsored by Primal Kitchen. All opinions are my own.
Lox Benedict
Are you a brunch fan!? I know I am. I love making fancy looking brunch dishes that are secretly really easy to make. Shh! Don't tell on me. Eggs Benedict is definitely one of them.
Making homemade hollandaise sauce is time consuming, I won't lie. Also, traditional hollandaise sauce is made with less nutritious ingredients. Primal Kitchen has once again come to our rescue! They have created Hollandaise Sauce made with cashew butter. This sauce is Dairy Free, Keto and Paleo Friendly. I like to refer to it as liquid gold...
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INGREDIENTS IN LOX BENEDICT
- eggs
- apple cider vinegar
- sourdough bread
- arugula
- fresh lemon juice
- smoked salmon
- Primal Kitchen’s Hollandaise Sauce
- capers
- dried dill
- black pepper
How do you make perfect poached eggs?
To poach the eggs, bring water to a boil in a saucepan. Add the apple cider vinegar to the water. Lower the temperature to a simmer. Gently crack the eggs into the saucepan. (You are supposed to crack the eggs into two separate small bowls first, but I honestly always skip this step.) Allow the eggs to cook for 4-6 minutes for a soft poached egg. Remove with slotted spoon.
How do you make eggs Benedict?
Heat the hollandaise sauce in a small saucepan over low heat. Stir occasionally while you prepare the other ingredients for the benedict.
In a small bowl, coat arugula in fresh lemon juice. Toast one slice of sourdough bread and cut the bread in half.
It's time to assemble the benedict. Layer the arugula on top of the bread. Next, add the smoked salmon on top. Now, carefully layer the poached eggs on. Ideally, you want to time it right. You should be removing the eggs to place on the bread exactly when they are done (at the 4-6 minute mark.) Cooking the eggs first and placing them on the side could cause the eggs to overcook. Plus, it will be difficult to move them again without breaking the yolk. Once you add the eggs, drizzle that gorgeous hollandaise sauce on top and sprinkle with capers, dried dill and black pepper.
Some Substitution Ideas
You can add any greens you like if you are not a fan of arugula.
If you don't like smoked salmon, you can swap it out for ham, prosciutto, smoked turkey or sliced avocado.
If you reeeaallllyyy don't want to poach eggs, you can use soft boiled eggs, scrambled eggs or fried eggs. BUT... I promise, it's not hard to poach eggs, it can just take some practice.
More Healthy Brunch Recipes
- Breakfast Egg Muffin Cups with Spinach and Sun-Dried Tomatoes
- Healthy Oatmeal Banana Muffins
- Cucumber Bites Appetizer
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Lox Benedict
Ingredients
- 2 eggs
- ½ tbsp apple cider vinegar
- 1 slice sourdough bread
- ¾ cup arugula
- 1 tbsp fresh lemon juice
- 2 slices smoked salmon
- 2-3 tbsp Primal Kitchen’s Hollandaise Sauce
- 1 ½ tsp capers
- ½ tsp dried dill
- black pepper to taste
Instructions
How do you make perfect poached eggs?
- To poach the eggs, bring water to a boil in a saucepan. Add the apple cider vinegar to the water. Lower the temperature to a simmer. Gently crack the eggs into the saucepan. (You are supposed to crack the eggs into two separate small bowls first, but I honestly always skip this step.) Allow the eggs to cook for 4-6 minutes for a soft poached egg. Remove with slotted spoon.
How do you make eggs Benedict?
- Heat the hollandaise sauce in a small saucepan over low heat. Stir occasionally while you prepare the other ingredients for the benedict.
- In a small bowl, coat arugula in fresh lemon juice. Toast one slice of sourdough bread and cut the bread in half.
- It's time to assemble the benedict. Layer the arugula on top of the bread. Next, add the smoked salmon on top. Now, carefully layer the poached eggs on. Ideally, you want to time it right. You should be removing the eggs to place on the bread exactly when they are done (at the 4-6 minute mark.) Cooking the eggs first and placing them on the side could cause the eggs to overcook. Plus, it will be difficult to move them again without breaking the yolk. Once you add the eggs, drizzle that gorgeous hollandaise sauce on top and sprinkle with capers, dried dill and black pepper.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
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