Nordic Eggs Benedict
Nordic Eggs Benedict
Recipe Courtesy of Icelandic ProvisionsWak up to this Nordic-inspired eggs benedict dish! This warm and fluffy breakfast staple is smothered in skyr hollandaise sauce removing the fatty ingredients for an even bolder and creamier taste.
Servings
4
servings
Ingredients
- 1 (5.3) ounce container plain skyr, such as icelandic provisions
- half lemon, juiced
- 3/4 teaspoon dijon mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 4 large eggs
- 2 whole grain english muffins, sliced in half
- 1/2 cup bay spinach
- 4 tomato slices
- 2 ounce smoked salmon
- 1 tablespoon dill, chopped
Directions
- In a small bowl, add Icelandic Provisions plain skyr, lemon juice, Dijon mustard, turmeric, paprika, and sea salt. Whisk together until emulsified. Set aside.
- Break 1 egg into a fine mesh strainer over a bowl. tip the strainer around to help separate the thins parts of the egg white from the thick part of the egg white. Tap the strainer against the side of the bowl to allow the thinner part of the egg white to fall through. The thick part of the egg white and the egg yolk will remain. Pour the egg into a ramekin and set aside. Toss the thinner egg white from the bowl. Repeat with each egg.
- In a medium size saucepan, bring 4 inches of water to a boil. When the water reaches a boil, turn off the heat and slide each egg, one at a time into the water.
- To Assemble:
- Let them cook until egg whites are slightly firm about 2-3 minutes. Egg yolk will be runny.
- Use a slotted spoon to remove the eggs. Place them on a clean plate and set aside.
- Toast the English muffins (For best timing toast once eggs are being poached.)
- Place the spinach, a tomato slice, 1/4 of the smoked salmon and a poached egg on one half of the English muffin.
- Pour 1/4 of the skyr mixture over each egg, and sprinkle some dill on top before serving.
- Repeat the process for the other three halves English muffins, and serve immediately.