Smoked Salmon Breakfast Benedict
Ingredients Featured in Our Smoked Salmon Breakfast Benedict
Recipe Overview
The classic eggs benedict gets a gluten free twist with this Smoked Salmon Eggs Benedict recipe. All of the classic ingredients are there – poached eggs, a simple hollandaise, and smoked salmon.
However, instead of the English muffin, our Jihi Kitchen chefs created a homemade crispy potato latke to serve as the base. There’s no need to be intimidated by this recipe as the hollandaise is quickly made in the blender and the eggs can even be poached in the electric pressure cooker, if you like.
With an herby cream cheese spread, this breakfast rises above all the others with layers of flavors and textures from tangy to herbaceous, creamy to crunchy.
About Our
Smoked Salmon Breakfast Benedict
Did you know that smoked salmon is essentially brain food? If you’ve been battling brain fog at any stage of your cycle, this is the breakfast to focus on this weekend. Packed with fatty fish and eggs, you can also help calm down any inflammation and soothe your gut with probiotics from the cream cheese spread.
When you are feeling like your body is off, from your gut to your brain to your bones, this rich and hearty meal can help you battle symptoms to start your day off on the right foot. You’ll feel nourished from the inside out, and be left feeling completely rejuvenated.
Cycle hacking™ with jihi
This Smoked Salmon Eggs Benedict is a nourishing Cycle Hack™ for both your ovulating and menstrual phases. Smoked salmon is rich in omega-3s, supporting hormone balance and reducing inflammation, which is especially helpful during ovulation and recovery. Eggs offer the protein your body needs to sustain energy during ovulation and aid muscle recovery during menstruation. Paired with creamy herb-infused cream cheese and hollandaise sauce, this dish is indulgent yet packed with the nutrients you need to stay balanced and energized.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
Capers
A sprinkle of capers adds a tangy burst of flavor to counter the creamy elements of this breakfast.
Cream Cheese
You can use full fat or light cream cheese in this recipe as the base for the herb cream cheese spread.
Flour
All you need is gluten-free 1:1 ratio flour to make the latkes. It acts as the binding agent.
Fresh Herbs
The combination of fresh herbs in the cream cheese spread gives this recipe an herbaceous flavor. We recommend using a combination of parsley, chives, and dill. Make sure that you use fresh herbs and not dried.
Lemon Juice
Fresh lemon juice is best for the blender hollandaise. While you can use store bought, fresh is always better.
Onion
We recommend using a yellow onion for the latkes, but you could also use white onion. For toppings, add sliced red onion for a lovely crunch and refreshing bite.
Potatoes
Yukon gold potatoes are the base of the latkes, making them creamy on the inside and crunchy on the outside when fried.
Salmon
Be sure to pick up cold smoked salmon for this recipe. You could also use lox, if you prefer.
Salt And Pepper
Kosher salt and freshly cracked black pepper are used to season every step along the way.
Tomato
Fresh ripe tomatoes are best to top the latkes. We like to use beefsteak, heirloom, or hot house tomatoes, but any variety will work.
How to Make
Smoked Salmon Breakfast Benedict
Prepare Ingredients
Let cream cheese soften at room temperature for 30 minutes to soften. Chop enough parsley, chives, and dill until you have 1 1/2 teaspoons total of each herb. Peel the potatoes and onion. To prep the potatoes and onion for the latkes, start by peeling both. Use coarse grater to shred the potatoes and onion. Add the shredded potato and onion to a cheesecloth and squeeze out all of the excess moisture. Set aside. Lightly beat the egg for the latkes in a small bowl and set it aside. Slice the red onion and tomato for the topping. Measure out remaining ingredients as listed.
Make Herb Cream Cheese
In a medium bowl, stir together softened cream cheese, freshly chopped herbs, salt and pepper. Stir to combine and place in the refrigerator until ready to use.
Make Latkes
In a medium bowl, add the shredded potato and onion mixture, beaten egg, flour and salt. Stir until combined. In a medium skillet over medium-high heat, add oil. Once the oil is hot and shimmering, divide the latke mixture into four separate balls. Place one to two of the balls in the pan (depending on the size of the skillet), spacing them well apart. Flatten both with the back of the spoon. Do not overcrowd the skillet as you cook. Fry until golden brown on the bottom, about 3 minutes. Flip and cook for another 3 to 4 minutes, until golden brown and crispy. Remove to a plate lined with paper towels.
Make Hollandaise
In a blender, combine egg yolks, lemon juice, salt and pepper. Blend for 5 seconds to combine. Place butter in a microwave safe bowl. Melt on low heat, covered, for about 1 minute until melted and hot. Note that the butter needs to be hot for the blender hollandaise to come together properly. Turn the blender on and slowly pour in the butter through the opening at the top. Continue to blend until thickened and smooth. This will take about 15 to 30 seconds.
Poach Eggs
Poach the eggs as desired, whether in a pot of boiling water or in an electric pressure cooker. For the traditional method, bring a large pot of water to a boil, then reduce heat to low. While the water is heating, add an egg to a ramekin. Swirl the water in the pot into a vortex, then carefully add the egg to the center. Cook for 3 minutes, then remove with a slotted spoon and add to a paper towel to remove excess water. Repeat the process with remaining eggs. For instructions on how to make this in an electric pressure cooker, see the FAQs section below.
Assemble
Place two latkes on each plate. Spread each with herb cream cheese. Top with a tomato slice, red onion slices, and smoked salmon, dividing between each evenly. Add a poached egg on top of each, then spoon hollandaise on top. Garnish with capers and chopped dill. Serve immediately.
FAQs
How do I poach an egg?
To poach an egg, bring a large pot of water to a boil, then reduce heat to low. While the water is heating, add an egg to a ramekin. Swirl the water in the pot into a vortex, then carefully add the egg to the center. Cook for 3 minutes, then remove with a slotted spoon and place on a paper towel to remove excess water.
Can I make the latkes ahead of time?
Yes, you can make the latkes ahead of time. After frying, let them cool completely, then store them in an airtight container in the refrigerator. To reheat, place them in a 375°F oven for about 10 minutes until they are heated through and crispy again.
What is the best way to reheat hollandaise sauce?
Hollandaise sauce is best served fresh, but if you need to reheat it, do so gently. Place the sauce in a heatproof bowl over a pot of simmering water, stirring constantly until it is warmed through. Avoid overheating, as this can cause the sauce to separate.
How do I keep my poached eggs warm while I finish preparing the dish?
To keep poached eggs warm, place them in a bowl of warm water after poaching. Just before serving, you can reheat them briefly in a pot of hot water.
How do I poach eggs in an electric pressure cooker?
Poaching eggs in the electric pressure cooker is very easy. You will need the steamer basket insert, silicone egg cups or small ramekins, and cooking spray. Add 1 cup water to the bottom of the electric pressure cooker insert. Place the steamer basket inside. Spray the silicone egg cups or ramekins with cooking spray. Crack one egg into each greased cup and place them on the steamer basket. Seal and cook on High pressure for 2 to 3 minutes (2 minutes for a fully runny yolk, 3 minutes for a jammier yolk). Quick release the pressure as soon as it is done cooking. Serve as instructed in the recipe below.
What kind of smoked salmon should I use in this recipe?
You should use a cold-smoked salmon for this recipe in particular. Cold-smoked salmon has been smoked at very low temperatures, giving it a milder smoky flavor with a texture that is similar to lox. Do not use hot-smoked salmon which is drier, flaky, and looks as though it has been baked. Sometimes cold-smoked salmon comes in flavors such as dill and pepper. You could use either of these flavors in this recipe and it would taste delicious.
How to eat smoked salmon for breakfast?
Smoked salmon can be enjoyed in various ways for breakfast. You can serve it on a bagel with cream cheese, capers, and red onions, incorporate it into scrambled eggs or an omelette, or use it as a topping for avocado toast. Another delicious option is to add it to a breakfast bowl with quinoa, avocado, and fresh greens.
How to serve smoked salmon for breakfast?
To serve smoked salmon for breakfast, you can create a beautiful platter with smoked salmon slices, bagels, cream cheese, capers, red onions, and lemon wedges. Alternatively, you can serve it on top of latkes or potato pancakes with a dollop of sour cream and fresh dill. Smoked salmon also pairs well with eggs Benedict, replacing the traditional ham with salmon for a luxurious twist.
Still hungry?
Our version of eggs benedict manages to be both indulgent and nutritious. It’s got all the fancy elements of a restaurant dish, but you can easily make it at home. Plus, it’s secretly good for you – brain food, gut-friendly, and soothing.
If you are looking for another breakfast that features poached eggs, our avocado microgreens toast is a quick recipe that’s ideal for a weekday morning.
For a make-ahead breakfast that is tropical and vibrant, nourish your body with our coconut matcha chia seed pudding.
Smoked Salmon Breakfast Benedict
Ingredients
Herb Cream Cheese
- 4 oz cream cheese
- 1 1/2 tsp parsley
- 1 1/2 tsp chives
- 1 1/2 tsp dill
- 1/4 tsp salt
- pinch black pepper freshly ground
Latkes
- 1 lb Yukon Gold potatoes
- 1 yellow onion small (or half a large)
- 1 egg large
- 2 tbsp flour gluten-free 1:1
- 1 tsp kosher salt
- 1/2 cup avocado oil or light olive oil
Blender Hollandaise
- 3 egg large, yolks
- 1/2 tsp salt
- pinch black pepper freshly ground
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup butter unsalted
Poached Eggs
- 4 egg
Toppings
- 6 oz smoked salmon
- 1/4 red onion
- 1 tomato large
- capers as desired
Instructions
- Leave cream cheese at room temperature for 30 minutes to soften.4 oz cream cheese
- Wash and chop parsley, chives, and dill until you have 1 1/2 teaspoons of each.1 1/2 tsp parsley, 1 1/2 tsp chives, 1 1/2 tsp dill
- Peel the potatoes and onion.1 lb Yukon Gold potatoes, 1/4 red onion
- Using a coarse grater, shred the potatoes and onion. Place the shredded potato and onion in a cheesecloth and squeeze out all excess moisture. Set aside.
- Thinly slice the red onion and tomato.1/4 red onion
- Make the herb cream cheese by adding the cream cheese, freshly chopped herbs, salt, and pepper to a bowl. Stir to combine, and set aside in the refrigerator until ready to use.4 oz cream cheese, 1 1/2 tsp parsley, 1 1/2 tsp chives, 1/4 tsp salt, pinch black pepper, 1 1/2 tsp dill
Make Latkes
- First, add the shredded potato and onion to a medium bowl.1 lb Yukon Gold potatoes, 1 yellow onion
- Lightly beat the egg and add to the bowl, along with flour and salt. Stir until well combined.1 egg, 1/2 tsp salt, 2 tbsp flour
- Heat oil in a skillet over medium-high heat.1/2 cup avocado oil
- Once hot, divide the latke mixture into 4 balls.
- Add the balls to the skillet, one at a time, flattening them with the back of a spoon.
- Cook until golden brown on the bottom, about 3 minutes. Flip and cook again until golden brown and crispy, another 3 to 4 minutes.
- Remove to a plate lined with paper towels.
Make Hollandaise
- Add egg yolks, lemon juice, salt, and pepper to a blender and blend for 5 seconds.1 tsp kosher salt, 3 egg, 2 tbsp lemon juice, pinch black pepper
- Melt butter in the microwave on low heat for about 1 minute until melted and hot.1/2 cup butter
- Turn the blender on and slowly pour in the melted butter through the opening in the top. Continue to blend until smooth and thickened, about 15 to 30 seconds.
Poach Eggs
- Bring a large pot of water to a boil, then reduce heat to low.
- While the water is heating, add an egg to a ramekin. Swirl the water in the pot into a vortex, then carefully add the egg to the center.4 egg
- Cook for 3 minutes, then remove with a slotted spoon and place on a paper towel to remove excess water. Repeat the process with remaining eggs.
Assemble the Salmon Benedicts
- Place two latkes on each plate.
- Spread each latke with herb cream cheese.
- Top with a tomato slice, red onion slices, and smoked salmon, divided between each evenly.1 tomato, 6 oz smoked salmon
- Garnish with capers and chopped dill and serve immediately.capers