Molly’s brunch go-to is eggs Benedict. As a slight Nordic vibe, Molly’s version has salmon, cured beets and herby sauce because it’s better than hollandaise.
| Level: | Easy |
| Total: | 12 hr 10 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- One 15-ounce can sliced beets (not pickled), drained
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 lemon, sliced
- 8 ounces skinless smoked salmon, flaked
- 1/4 cup basil leaves
- 1/4 cup fresh flat-leaf Italian parsley
- 1 tablespoon fresh dill
- 1 tablespoon fresh mint leaves
- 3 green onions, trimmed and halved
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil, plus more if needed for smooth consistency
- Juice of 1/2 lemon
- Fine salt and freshly ground black pepper to taste
- 4 large eggs
- 2 English muffins, halved, buttered and toasted to desired doneness (or 2 crispy hash brown patties)
- Flaky salt
- Freshly ground black pepper
- Fresh dill, for garnish
- Lemon wedges, for serving
Instructions
- To make the beet salmon: Add the beets to a small bowl. Season with the salt and sugar and toss to combine. In a separate small bowl or food storage container, arrange half of the lemon slices to cover the bottom surface. 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 lemon slices. Cover the surface with a piece of plastic wrap. 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.
- To make the herb sauce: In the bowl of a food processor fitted with the blade attachment, add the basil, parsley, dill, mint, green onions, garlic, olive oil, lemon juice, salt and pepper and process until smooth. Pour into an airtight container and refrigerate until ready to use.
- To 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 cracked egg in the water. Crack the remaining eggs and add into the water. Poach the eggs for 3 minutes. Gently remove with a slotted spoon (being careful not to break the yolks) into a bowl of cold water, or onto a paper towel-lined plate to drain. (Use a fine-mesh sieve to remove any sediment from the saucepan, as needed.)
- To assemble: Onto each half of a toasted and buttered English muffin, add a spoonful of the beet smoked salmon. Add a poached egg on top. Spoon over the herb sauce. Season with flaky salt and black pepper. Garnish with fresh dill. Serve with lemon wedges on the side.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 758 |
| Total Fat | 43 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Sugar | 20 g |
| Protein | 42 g |
| Cholesterol | 398 mg |
| Sodium | 1441 mg |
Reviews
Yummy
Made this today exactly as written, and it was absolutely delicious and easy. The complex flavors compliment each other nicely, and it was a welcome change from the very heavy traditional eggs benedict. Definitely will be making again.