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High-Protein Smoked Salmon Eggs Benedict Cups

High-Protein Smoked Salmon Eggs Benedict Cups - featured image
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A quick and easy brunch recipe featuring smoked salmon and baked eggs in English muffin cups, topped with homemade hollandaise sauce. Perfect for a wholesome, protein-packed meal that impresses guests without the fuss.

Ingredients

  • English muffins, split and lightly toasted (preferably whole wheat)
  • Large eggs, preferably free-range or organic, at room temperature
  • Smoked salmon, thinly sliced (approximately 4 oz / 115 g)
  • Butter, unsalted and melted (about 2 tablespoons / 28 g) for brushing the muffin cups
  • Fresh lemon juice (1 tablespoon / 15 ml) for the hollandaise sauce
  • Egg yolks (2 large) for hollandaise
  • Heavy cream or half-and-half (2 tablespoons / 30 ml) to add silkiness to hollandaise
  • Dijon mustard (1 teaspoon / 5 ml) to give the sauce a subtle tang
  • Salt & freshly ground black pepper, to taste
  • Fresh dill or chives, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tin with melted butter to prevent sticking and add flavor.
  2. Place a toasted English muffin half into each muffin cup, pressing gently to form a cup shape.
  3. Tear or slice smoked salmon into smaller pieces and layer them evenly inside each muffin cup on top of the English muffin.
  4. Carefully crack one egg into each muffin cup over the salmon. Use a spoon to tidy up any spilled whites.
  5. Lightly sprinkle salt and freshly ground black pepper over the eggs.
  6. Place the muffin tin in the oven and bake for 12-15 minutes, or until the egg whites are set but yolks still jiggle slightly. For firmer yolks, bake an additional 2-3 minutes.
  7. While baking, make the hollandaise sauce: In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
  8. Set up a double boiler: Place the bowl over simmering water (not boiling) and whisk continuously while slowly adding melted butter in a thin stream until sauce thickens. Stir in cream to smooth it out. Remove from heat and season with salt and pepper.
  9. Carefully use a spoon or small spatula to lift each egg cup out of the tin.
  10. Drizzle hollandaise sauce generously over each cup and garnish with chopped dill or chives.

Notes

Keep an eye on the eggs during baking to achieve desired yolk consistency. If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Room temperature eggs cook more evenly. Butter muffin cups well to prevent sticking. Avoid overcrowding muffin tin for even cooking. Fresh herbs brighten the dish and add flavor.

Nutrition

Keywords: smoked salmon, eggs benedict, brunch, high-protein, hollandaise sauce, easy recipe, healthy brunch

Find it online: https://sweetstirring.com/high-protein-smoked-salmon-eggs-benedict-cups-easy-recipe-for-wholesome-brunch/