Bagels Benedict with smoked salmon and herby hollandaise

Bagels Benedict with smoked salmon and herby hollandaise

Based on 11 ratings

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
bagels
4
eggs
1
egg yolk
100 g
smoked salmon
10
chives
2 sprigs
dill
6
radishes
265 g
butter
1 tsp
mustard
1 tsp
lime juice
1 tbsp
caper (for sprinkling)
white wine vinegar
salt
pepper
MetricImperial

Utensils

saucepan, whisk, bowl, pot (small), slotted spoon, knife, toaster

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How-To Videos

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3 ways to prepare eggs

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How to crack, separate, and store eggs

Nutrition per serving

Cal1452
Fat122 g
Protein34 g
Carb54 g
  • Step 1/3

    Mince herbs. Thinly slice radishes and set aside. To make the hollandaise, start by melting most of the butter in a saucepan. Whisk mustard, egg yolk, and lemon juice together over a bain-marie until warm. Drizzle still warm melted butter slowly into the egg yolk mixture while whisking. Stir in most of the herbs right before the sauce is done. Season to taste with salt and pepper and keep warm.
    • 10 chives
    • 2 sprigs dill
    • 6 radishes
    • 250 g butter
    • 1 egg yolk
    • 1 tsp mustard
    • 1 tsp lime juice
    • salt
    • pepper
    • saucepan
    • whisk
    • bowl
    • pot (small)

    Mince herbs. Thinly slice radishes and set aside. To make the hollandaise, start by melting most of the butter in a saucepan. Whisk mustard, egg yolk, and lemon juice together over a bain-marie until warm. Drizzle still warm melted butter slowly into the egg yolk mixture while whisking. Stir in most of the herbs right before the sauce is done. Season to taste with salt and pepper and keep warm.

  • Step 2/3

    Fill a small pot with water and bring to a boil. Poach eggs in the pot with a dash of white wine vinegar until set but runny in the center, approx. 4 min. Remove with a slotted spoon and gently dab with paper towels to remove excess water.
    • 4 eggs
    • white wine vinegar
    • slotted spoon

    Fill a small pot with water and bring to a boil. Poach eggs in the pot with a dash of white wine vinegar until set but runny in the center, approx. 4 min. Remove with a slotted spoon and gently dab with paper towels to remove excess water.

  • Step 3/3

    Halve bagels and toast until golden brown. Spread the remaining butter evenly on each toasted half. Top bagels with sliced radishes, smoked salmon, and poached eggs. Serve bagels Benedicts with herby hollandaise sauce and sprinkle with capers. Enjoy!
    • 2 bagels
    • 15 g butter
    • 100 g smoked salmon
    • 1 tbsp caper (for sprinkling)
    • knife
    • toaster

    Halve bagels and toast until golden brown. Spread the remaining butter evenly on each toasted half. Top bagels with sliced radishes, smoked salmon, and poached eggs. Serve bagels Benedicts with herby hollandaise sauce and sprinkle with capers. Enjoy!

  • Enjoy your meal!

    Bagels Benedict with smoked salmon and herby hollandaise

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