Citrus Smoked Salmon Eggs Benedict

Citrus Smoked Salmon Eggs Benedict


  • 8 eggs

  • 4 English Muffins

  • 1 Tbsp J. Olive Co. Cilantro & Roasted Onion

  • 1/4 cup J. Olive Co. Red Apple Balsamic

  • 8 oz smoked salmon

  • 2 tsp capers, minced

  • 1 Tbsp fresh chives, chopped

  • pinch of cracked black pepper

Ingredients for Grapefruit Hollandaise

  • 3 egg yolks

  • 1 Tbsp J. Olive Co. Grapefruit Balsamic

  • 1 tsp Dijon mustard

  • 1/2 cup butter, warm and melted

  • pinch of cayenne pepper

  • salt and pepper to taste

Arugula Side Salad

  • 4 cups baby arugula

  • 1 1/2 Tbsp J. Olive Co. Cilantro & Roasted Onion

  • 1 Tbsp J. Olive Co. Grapefruit Balsamic


  1. Fill a large saucepan 3/4 full with water, simmer over medium-low heat. Place egg yolks, J. Olive Co. Grapefruit Balsamic and Dijon in a medium heat-proof bowl and whisk vigorously until fluffy. Place the bowl over the simmering saucepan and slowly whisk the butter in a very thin stream until the sauce begins to thicken.

  2. Remove the bowl from the saucepan and set aside. Season the Hollandaise with cayenne, salt and pepper.

  3. Add Red Apple Balsamic to the saucepan, adding more water if necessary, increasing temperature to medium. Return to a simmer and add the eggs, working in batches of 4.

  4. Poach the eggs for 2 minutes, or until the whites are semi-firm and the yolks are still runny. Using a slotted spoon, remove the eggs and set aside. Repeat with the remaining eggs.

  5. Drizzle the English Muffins with Cilantro & Roasted Onion and toast until lightly golden. Top toasted muffins with smoked salmon, poached eggs, Hollandaise, capers and chives. Sprinkle each Benedict with cracked black pepper.

  6. Place arugula in a medium bowl, add Cilantro & Roasted Onion and Grapefruit Balsamic then toss to combine. Divide the Eggs Benedict and salads between plates to serve.

Original recipe and photo found at Prairie Oils & Vinegars.