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Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, brad's smoked salmon eggs benedict. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half.
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To begin with this recipe, we must first prepare a few ingredients. You can cook brad's smoked salmon eggs benedict using 9 ingredients and 5 steps. Here is how you can achieve that.
Preparation To Make of Brad's smoked salmon eggs benedict:
- Make ready Small package of English muffins
- Take Gruyère swiss cheese
- Prepare Sliced Canadian bacon
- Get Poached eggs
- Get Smoked salmon
- Prepare Smoked paprika
- Make ready Prepared hollandaise sauce
- Make ready Roasted asparagus
- Prepare Chives
One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict! My husband requests this dish almost every weekend. The BEST smoked salmon eggs benedict recipe! Perfectly poached eggs with home-made hollandaise sauce, avocado and salmon!
Step by step To Make Brad's smoked salmon eggs benedict:
- Toast and butter English muffins.
- Get a pot of water and 1/4 cup white vinegar to a low boil. Carefully drop eggs in. Cook 4 minutes for soft poached, 6 minutes for medium poached.
- Cover muffins with shredded cheese, then Canadian bacon. Top with an egg.
- Cover with hollandaise sauce.
- Garnish with a piece of smoked salmon, roasted asparagus, and chives. Serve immediately. Enjoy.
One of my all-time favorite breakfast recipes: smoked salmon and avocado eggs benedict! My husband requests this dish almost every weekend. Classic eggs Benedict call for sliced ham to nestle luxuriously into the pile of toasted English muffin, poached egg, and rich hollandaise sauce. The twist here is smoked salmon as a stand-in for ham, yielding a splurge-y brunch dish with a hint of lox and bagels. Hollandaise sauce can seem a little.
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