Imagine surprising your mom with a restaurant-quality breakfast that looks like it was crafted by a professional chef, but can be easily prepared right in your own kitchen! This Salmon and Bagel Egg Benedict is not just a meal; it's a culinary love letter that combines luxurious smoked salmon, perfectly poached eggs, and rich hollandaise sauce atop golden, crispy bagels. Whether you're looking to impress your mother or simply elevate your weekend brunch game, this recipe is guaranteed to make her feel truly special.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 bagels, halved
- 4 slices of smoked salmon
- 2 eggs
- 1/4 cup hollandaise sauce
- Fresh dill for garnish
Instructions
- Begin by preparing all your ingredients. Halve the bagels and set them aside. Arrange the smoked salmon slices on a plate for easy access.
- Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. You want the water to be hot but not boiling.
- While the water is heating, toast the bagels until they are golden brown. You can use a toaster or a broiler for this step. Set the toasted bagels aside.
- Once the water is simmering, crack one egg into a small bowl. This will make it easier to slide the egg into the water. Gently lower the bowl to the surface of the water and carefully slide the egg into the simmering water.
- Repeat the process with the second egg, making sure to keep the eggs separate in the water. Allow the eggs to poach for about 3-4 minutes, or until the whites are set and the yolks are still slightly runny.
- While the eggs are poaching, warm the hollandaise sauce in a small saucepan over low heat, stirring occasionally. If you prefer, you can also warm it in the microwave for about 20-30 seconds.
- Once the eggs are poached to your liking, carefully remove them from the water using a slotted spoon. Gently drain any excess water.
- To assemble the dish, place the toasted bagel halves on two plates. On each bagel half, layer a slice of smoked salmon.
- Top each salmon-covered bagel half with a poached egg. Drizzle the warmed hollandaise sauce generously over the eggs.
- Garnish each plate with fresh dill for a pop of color and added flavor.
- Serve immediately and enjoy your delicious Salmon and Bagel Egg Benedict, perfect for a Mother's Day brunch!
Tips
- Egg Poaching Secrets: Use the freshest eggs possible for the best poaching results. Adding a splash of vinegar to the simmering water helps the egg whites coagulate more quickly.
- Hollandaise Hack: If you're short on time, you can use store-bought hollandaise sauce, but warming it gently is key to maintaining its smooth texture.
- Salmon Selection: Choose high-quality, thinly sliced smoked salmon for the best flavor and texture.
- Bagel Brilliance: For extra flavor, try toasting the bagels with a light brush of butter or olive oil before assembling.
- Timing is Everything: Coordinate your cooking steps to ensure everything is warm and fresh when serving. Poach eggs last and assemble immediately for the best presentation.
- Garnish Gracefully: Fresh dill adds a beautiful touch, but you can also experiment with chives or microgreens for added visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 280mg
