Wednesday, September 14, 2016

Smoked Salmon Benedict

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Life is nothing less than hectic these days. We've been keeping busy between piano lessons, Cub Scouts, gym workouts... while still balancing the usual everyday household stuff. And with our hectic schedule, we've found brinners - breakfast for dinner - to be an easy way to quickly get food on the table. One of the brinner dishes we had recently were Smoked Salmon Benedict. Similar to traditional Eggs Benedict, smoked salmon and sauteed spinach made for a brinner win!


I've been known to order an Eggs Benedict whenever I'm having brunch out and I've loved the variations I've noticed on menus. I don't know if there is a true recipe for this, as this was inspired by many brunch restaurants I've been to in the past. What I've noticed is the common use of spinach and salmon together so I recreated it at home. It's a delicious twist on the traditional and we found it was flavorful on its own without the need of for any Hollandaise sauce used in the traditional version.

With brinner now a weekly staple in our menu rotation, I'm looking forward to trying other versions of eggs benedict. Some I've seen include BBQ pork, chicken breast, bacon, country fried steak, and others in place of the Canadian bacon. I've also seen various cheeses, vegetables and alternative sauces used in place of the Hollandaise. Do you have a favorite beyond the traditional?

Smoked Salmon Benedict

1 English Muffin - split and toasted
1/2 pound smoked salmon, flaked or sliced
2 tablespoons butter, divided
2 cups fresh spinach
2 eggs, cooked over easy

Place your English Muffin halves on a plate and top each half with smoked salmon.

In a skillet over medium heat, add 1 tablespoon butter and sauté spinach until wilted down. Top the salmon with spinach.

In the same skillet, add butter and cook the eggs over easy. Transfer egg on top of each muffin half.



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