Recipe courtesy of Molly Yeh
From:
Food Network Magazine
Eggs Bernadette
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- Level: Intermediate
- Total: 30 min (plus 12 hr refrigerating)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 864
- Total Fat
- 54 g
- Saturated Fat
- 11 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 45 g
- Cholesterol
- 434 mg
- Sodium
- 1456 mg
"This is a more vibrant version of the traditional eggs Benedict. I am not a hollandaise person. I am a fresh herbs person!"
- Level: Intermediate
- Total: 30 min (plus 12 hr refrigerating)
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 864
- Total Fat
- 54 g
- Saturated Fat
- 11 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 45 g
- Cholesterol
- 434 mg
- Sodium
- 1456 mg
Ingredients
For the Beet Smoked Salmon:
For the Herb Sauce:
To Assemble:
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Directions
- Make the beet smoked salmon: Add the beets to a small bowl. Season with 1 teaspoon kosher salt and the sugar and toss to combine. In a separate small bowl or food storage container, cover the bottom with half of the lemon slices. Arrange half of the beet slices on top of the lemon and then spoon the flaked smoked salmon on top of the beets. Cover the salmon with the remaining beets and top with the remaining lemon slices. Cover the surface with a piece of plastic wrap and press down to tightly pack the lemon, beets and salmon. Weigh it down with a can or a bag of dried beans and refrigerate for at least 12 hours or overnight. Discard the beets and lemon.
- Make the herb sauce: Combine the basil, parsley, dill, mint, scallions, garlic, olive oil and lemon juice in a food processor; season with fine salt and pepper and process until smooth. Add more olive oil, a little at a time, if needed to create a smooth sauce. Pour into an airtight container and refrigerate until ready to use.
- To assemble, first poach the eggs: Crack an egg into a small bowl. Bring a saucepan filled halfway with water to a low boil over medium-high heat. Gently pour the egg into the water. Crack the remaining eggs and add to the water. Poach the eggs for 3 minutes, then gently remove with a slotted spoon (be careful not to break the yolks) and put in a bowl of cold water, or drain on a paper towel–lined plate. (Use a fine-mesh sieve to remove any sediment from the saucepan, as needed.)
- Add a spoonful of the beet smoked salmon to the bottom half of each English muffin. Add a poached egg to each, then spoon the herb sauce on top. Season with flaky salt and pepper and garnish with fresh dill; serve with lemon wedges.
