Smoked Salmon Benedict
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
710
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 529 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the eggs benedict
- 2 halved White rolls
- 4 eggs
- ½ l Salt water
- 1 Tbsp Vinegar
- 100 grams Smoked salmon
- salt
- freshly ground peppers
- For the hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- 2 Tbsps lemon juice
- salt
- white peppers
Preparation steps
1.
For the poached eggs: Bring the salted water to a boil in a shallow saucepan. Add the vinegar. Crack each egg into a small individual cup. Swirl the water to create a whirlpool and carefully slide the eggs into the water, 1 at a time. Gently poach for 4 minutes. Remove with a slotted spoon and let drain on paper towels. Top the bread with smoked salmon and poached eggs and season with salt and pepper.
2.
For the hollandaise sauce: Melt the butter and skim off any foam. Whisk the egg yolks and wine over a hot water bath until frothy. Slowly drizzle in the butter, drop by drop at first and then in a thin steady stream. Whisk in the lemon juice and season with salt and pepper.
3.
Spoon the hollandaise sauce over the eggs benedict to serve.
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