Donald Trump's Elegant Eggs Benedict

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4
Servings

15m
Prep Time

10m
Cook Time

25m
Ready In

Recipe: #25588

February 07, 2017

Categories: Breakfast, Lunch, Fish, Salmon, Eggs, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon more

recipe by:
dienia b

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recipe by:
dienia b

"From Ladies Home Journal's "Breakfast with the Stars"."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (174.6 g)
Calories 488.9
Total Fat - 33.6 g
Saturated Fat - 14.1 g
Cholesterol - 365.9 mg
Sodium - 800.4 mg
Total Carbohydrate - 30.2 g
Dietary Fiber - 0.6 g
Sugars - 18.1 g
Protein - 16.2 g
Calcium - 75.3 mg
Iron - 2.1 mg
Vitamin C - 1.9 mg
Thiamin - 0.1 mg

Step 1

Fill large skillet halfway with water.

Step 2

Add vinegar and bring to a gentle boil.

Step 3

Meanwhile whisk egg yolks, 2 tbs. water and lemon juice in small saucepan.

Step 4

Cook over low heat, whisking constantly, until bubbles begin to form around the edge of the pan.

Step 5

Whisk in butter, 1 piece at a time, until butter is completely incorporated and sauce is thickened.

Step 6

Remove from heat.

Step 7

Stir in salt, paprika and ground red pepper.

Step 8

Break eggs and carefully add to simmering water.

Step 9

Cook uncovered, gently spooning water over the tops of yolks until whites are set and yolks are cooked, 3 to 4 minutes.

Step 10

Place 1 toasted muffin half on each of 4 plates.

Step 11

Set aside 1/4 cup sliced salmon for garnish.

Step 12

Arrange remaining salmon over muffins.

Step 13

With slotted spoon, place poached eggs on salmon.

Step 14

Spoon sauce over eggs.

Step 15

Top with reserved salmon.

Step 16

Sprinkle with parsley.

Tips & Variations

No special items needed.

Tags : Breakfast Lunch