Eggs Benedict with Smoked Salmon

ShaneLeave a Comment

eggs_benedict_delishee
Share this Recipe
Share on Yummly
Yummly
AuthorShaneCategory, , CuisineCooking MethodTags, , , , , , , DifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 egg
 1 smoked salmon
 2 avocado pieces
 1 fresh or dried thyme
 1 spinach leaves
 1 dried paprika
 1 mushrooms
 1 bacon slices
 2 tbsp vinegar
 1 olive oil or butter
Egg(s)
1

Set your heat to medium-high. You don't want a hard boil but a soft, rolling boil. Dropping your eggs in at the max temperature will cook the eggs too fast and makes it too difficult to get just right.

Add the vinegar in after you get the right boil. I just eye it, but it's usually about 2 tablespoons.

Stir the water in a circle with a large spoon and then carefully crack the egg into the spinning water, continuing to stir so the egg gets a chance to stay together. This also prevents the egg from sticking to the bottom.

Every temperature of the water will be different here so I will leave it in for about 2-3 minutes, then scoop the egg out with large spoon and give it a wiggle to check the egg white's doneness. Personally I like runny yolks but with the transparent gel (not the egg whites) part of the egg cooked. If you prefer slightly runny yolk, leave it in for another 30-40 seconds, continuing to check how wiggly the egg's texture is. With practice eyeing the egg, you'll perfect how you prefer it done.

Place your mushroom, spinach, avocado and salmon on your toasted bread.

Scoop your egg out with a large spoon and place it on top of your bread of choice. I prefer to place my ingredients on top of my bread first before I place the egg down.

Sprinkle with some paprika and/or salt and pepper.

Mushrooms
2

1. Slice your mushrooms up as thick as you prefer, then throw them in a pan with some thyme on medium heat with a splash of olive oil or butter.

Bacon
3

Fry or bake your bacon to your desired doneness. I will do this step first before I cook the eggs.

Ingredients

 1 egg
 1 smoked salmon
 2 avocado pieces
 1 fresh or dried thyme
 1 spinach leaves
 1 dried paprika
 1 mushrooms
 1 bacon slices
 2 tbsp vinegar
 1 olive oil or butter

Directions

Egg(s)
1

Set your heat to medium-high. You don't want a hard boil but a soft, rolling boil. Dropping your eggs in at the max temperature will cook the eggs too fast and makes it too difficult to get just right.

Add the vinegar in after you get the right boil. I just eye it, but it's usually about 2 tablespoons.

Stir the water in a circle with a large spoon and then carefully crack the egg into the spinning water, continuing to stir so the egg gets a chance to stay together. This also prevents the egg from sticking to the bottom.

Every temperature of the water will be different here so I will leave it in for about 2-3 minutes, then scoop the egg out with large spoon and give it a wiggle to check the egg white's doneness. Personally I like runny yolks but with the transparent gel (not the egg whites) part of the egg cooked. If you prefer slightly runny yolk, leave it in for another 30-40 seconds, continuing to check how wiggly the egg's texture is. With practice eyeing the egg, you'll perfect how you prefer it done.

Place your mushroom, spinach, avocado and salmon on your toasted bread.

Scoop your egg out with a large spoon and place it on top of your bread of choice. I prefer to place my ingredients on top of my bread first before I place the egg down.

Sprinkle with some paprika and/or salt and pepper.

Mushrooms
2

1. Slice your mushrooms up as thick as you prefer, then throw them in a pan with some thyme on medium heat with a splash of olive oil or butter.

Bacon
3

Fry or bake your bacon to your desired doneness. I will do this step first before I cook the eggs.

Eggs Benedict with Smoked Salmon

Leave a Reply

Your email address will not be published. Required fields are marked *