Salmon Muffin Eggs Benedict
Indulge in a gourmet breakfast or brunch experience with salmon muffin eggs benedict. This dish is served with a vibrant sauté of carrot, spinach, and yellow bell pepper that will excite your taste buds by creating a symphony of flavors and colors. Let’s start with this sophisticated and tempting cuisine.
Ingredients for Salmon Muffin Eggs Benedict
Poached Eggs:
- Eggs: 4 large
- white vinegar: 1 tablespoon
- English muffins, split and toasted: 4
- Smoked salmon: 4 slices
- Salt and black pepper to taste
- Chopped fresh chives (for garnish)
Mayo Sauce:
- Mayonnaise: 1/2 cup
- Dijon mustard: 1 tablespoon
- Fresh lemon juice: 1 tablespoon
- Honey: 1 teaspoon
- Salt and black pepper to taste
Sautéed veggies:
- Olive oil: 1 tablespoon
- Fresh spinach leaves: 2 cups
- Carrot: 1 large
- Yellow bell pepper, thinly sliced: 1
- Salt and black pepper to taste
Instructions:
Prepare the Poached Eggs:
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- Fill water into a big, shallow pan and stir white vinegar in it. On a medium-low heat brings the water to a moderate boil.
- Take a small bowl and break each egg into it. Make a gentle swirl in the boiling water and slip an egg into the center. To get a soft yolk, poach for 3-4 minutes or until the level of perfection you want. Keep going with the remaining eggs.
- Carefully remove the poached eggs with a slotted spoon and place them on paper towels to drain.
- With the slotted spoon carefully take out the poached eggs and place them on paper towels to drain.
Make the Mayo Sauce:
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- In a small bowl, whisk together the Dijon mustard, mayonnaise, honey , fresh lemon juice, black pepper , and salt. Add the seasoning to your taste.
Sauté the veggies:
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- Heat the olive oil in a large pan over medium-high heat. Add the sliced bell pepper and carrot. They should start to soften after 3–4 minutes of sautéing.
- Add the fresh spinach leaves and continue to sauté for an extra 2-3 minutes until the spinach wilts. Add black pepper and salt for seasoning.
Assemble the Dish:
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- To assemble, drizzle the mayo sauce over the toasted English muffins and add a piece of smoked salmon.
- Top with a poached egg.
- Garnish with chopped fresh chives.
- Serve the poached egg on salmon muffins with a side of the sautéed spinach, carrot, and yellow bell pepper.
Enjoy this elegant and scrumptious breakfast or brunch dish that combines the fullness of poached eggs and smoked salmon with the freshness of sautéed vegetables. It’s a true culinary delight for any time of day.
