Eggs Benedict with Lox
Oh how I love smoked salmon, aka Nova Scotia Lox, OK we just call it Lox. Give me a bagel with lox and I am a happy camper. So simple and yet so tasty, the boys enjoy this treat as much as I do. Lox is thinly sliced smoked salmon, and our love for this delicacy helped developed this recipe. Eggs Benedict, as the boys have dubbed “a fancy breakfast” is always a treat. Perfect poached eggs, that ooze the creamy yolk goodness. A perfect Mother’s Day breakfast.
Sometimes you just find a dish you love and can get into a rut. That is where we were, Eggs Benedict for special occasions. I wanted a change, a new way to serve our favorites. Changing any recipe to incorporate other loves is widely appreciated in our home. With that in mind, I introduce you to Eggs Benedict with Nova Scotia Lox.
Eggs Benedict with Nova Scotia Lox
Description
A delicious Eggs Benedict recipe with Nova Scotia Lox and Hollandaise sauce.
Ingredients
- 3 egg yolks
- Juice of 2 whole lemons
- 2 sticks butter, melted and slightly cooled
- Dash of salt
- Cayenne pepper
- 4 poached eggs
- 4 slices of amazing French bread toasted and buttered
- 4 slices of Nova Scotia Lox
- Fresh Chives for garnish
Add the egg yolks to a blender or a food processor(I prefer a blender.) Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs
To serve, place a buttered, toasted slice of French Bread on a plate. Top your slice of bread with a slice of Nova Scotia Lox. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle the chives on top.
