Lox Benedict
This Lox Benedict is your ultimate healthy & easy brunch recipe! Made with sourdough, smoked salmon, eggs, and dairy free Hollandaise Sauce.
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.
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