Donald Trump's Elegant Eggs Benedict
Servings
Prep Time
Cook Time
Ready In
Recipe: #25588
February 07, 2017
Categories: Breakfast, Lunch, Fish, Salmon, Eggs, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon more
"From Ladies Home Journal's "Breakfast with the Stars"."
Ingredients
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.
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