Nova Lox Eggs Benedict

If you’ve got an insatiable hunger to impress your friends with killer #brunchvibes, I got your back. A fancy twist on a traditional eggs benedict, this alternative is different, fun and simply delectable. My dad is an avid Monterey Bay fisherman, so I grew up around all types of fish. Nova lox is one of my favorites, which is basically cold smoked salmon, cured in salt and thinly sliced (different than traditional smoked salmon, which is often hot smoked). Despite the fact that hollandaise sauce is not the healthiest delicacy on the planet, I still kept it in my recipe. I’d recommend just a small drizzle, but this is where it’s up to you decide how healthy you want to be. Just remember, everything is okay in moderation.  This tasty dish pairs well with a side of fresh, fragrant berries. And a mimosa. Or glass of rose. Or both. No judgements. You do you b00, it’s the weekend.

Estimated Time: 45 Minutes

Ingredients (serves 2):

  • Nova Lox Salmon: 8 oz packet
  • Whole Wheat English Muffins: 2
  • Farm Fresh Eggs: 4
  • Asparagus: 4 spears, cut in half
  • Salt: a few dashes
  • Cooking Spray: a few sprays
  • Paprika: 1 tablespoon

Hollandaise Sauce (serves 8, so you’ll have extra):

Turn on the oven onto broil. On a baking sheet, line with aluminum foil and spray with cooking spray. Place the asparagus on the sheet, spray the greens with cooking spray and sprinkle with a bit of salt and pepper. Cook in the oven for about 2 minutes, flip over, and cook for another 2-3 minutes or until it turns bright green. Concurrently, toast your english muffins in the oven as well, by placing them directly onto another rack (no butter) for about 2-3 minutes. Keep a close eye on both while they cook. Set the english muffins and asparagus aside.

Next, start working on the hollandaise sauce. Melt the butter in small saucepan on medium-low heat, then add in the cold water and hollandaise sauce packet with a whisk. Stir frequently, and continue to cook on medium heat until it starts to boil. Reduce the heat to low and then begin arranging the dish.

Each plate gets two toasted english muffin halves. Stack about 1-2 slices of nova lox and 2 halves of asparagus on each english muffin slice. Finally, it’s egg time.

For the eggs, you will need a medium skillet and an empty wine glass. Fill the skillet with about 2 inches of water, turn to high heat and when the entire bottom of the saucepan is covered in bubbles and starting to boil, sprinkle just a few dashes of salt into the pan. Crack one egg, place it into the wine glass, and then slowly and gently pour the single egg directly into the skillet. Continue, one at time, cracking each egg into the wine glass, and gently pouring each egg in a clockwise arrangement. Each egg needs about 3 minutes to cook, so the first egg should be close to done by the time you’re finished cracking all 4. You’ll know it’s done when it turns white and the yoke begins to float. With a slotted spoon, carefully lift each egg, drain completely, and place on the english muffins. Drizzle with a small bit of hollandaise sauce, and then sprinkle just a small dash of paprika to finish it off. Congrats! You did it!

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