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Smoked Salmon Eggs Benedict
By Corporate Chef Miki Hackney

Smoked Salmon Eggs Benedict


4 ea Eggs*
1 Tbsp Distilled vinegar
2 ea English muffins, halved
4 Tbsp Unsalted butter, softened
3-4 oz Smoked salmon or lox, thinly sliced, room temperature
8 ea Asparagus spears, steamed or grilled
1 pkg Melissa’s Hollandaise Sauce
Salt and white pepper to taste

Fill a medium-sized sauce pot or fry pan half way with water and bring to a boil; reduce to a low simmer and cover.

Toast muffins and dress with butter. Place one muffin half on each plate. Top each muffin with equal amount of lox, then two asparagus spears. Set aside.

Add vinegar to saucepot. This will help set the egg and prevent it from breaking. Working with one egg at a time, carefully crack egg into a small bowl without breaking yolk, then gently slip into simmering water. Boiling water will produce rubber eggs. Repeat the process with the remaining eggs, placing them opposite each other to prevent clinging.

Once all eggs are in the pot, turn off heat and allow eggs to become slightly opaque in appearance, about three to four minutes for a loose yolk, longer for more firm yolk.

Meanwhile, heat hollandaise sauce as directed on package. With a slotted spoon, remove eggs from the pot one at a time, blotting any liquid from the bottom of spoon then transferring egg to dressed muffin. Top each egg with equal amounts of heated sauce, season with salt and white pepper; serve.

*Use the freshest eggs possible. Older eggs will still be nutritionally sound, but become relaxed, having loose whites and flatter yolks.