Whole 30 Smoked Salmon Eggs Benedict

First, a shout out to all the dads out there, and especially mine. You work so hard to provide our family with everything we need and I can’t even begin to explain how much we appreciate you! Thank you for all the love and support you provide us each and every day.

And now, on to the food! Brunch might typically be a mother’s day tradition, but I can think of a few dads that may enjoy this smoked salmon benedict today, even without those English muffins!

Once you take bread and grains out of the equation, breakfast foods become a bit harder while on the Whole30. I mean, we can only eat scrambled eggs for breakfast so many times! Well, this recipe does still include eggs, but if you’re looking for a fun brunch idea that still keeps you on the Whole 30 track, this easy recipe is a great option!

Eggs benedict is one of my favorite brunch options. Add smoked salmon to the mix and I’m in heaven! To make this recipe Whole 30 compliant, I used the Whole 30 hollandaise sauce recipe and stacked my poached eggs and smoked salmon on a sweet potato medallion. This combination of smokey salmon and sweet, roasted potato made me like this Whole30 recipe even better than the traditional one!

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Whole 30 Approved Smoked Salmon Eggs Benedict

  • 2 large eggs
  • 2 slices sweet potato
  • 1 tbls olive oil
  • 2 slices smoked salmon (read your labels! some brands of smoked salmon contain sugar)

Hollandaise – Courtesy of The Whole 30 Book

  • 1 1/2 cups clarified butter
  • 4 large egg yolks
  • 2 tbls lemon juice
  • 1 tsp salt
  • 1/8 tsp cayenne
  1. Preheat the oven to 350 degrees.
  2. Heat a medium skillet on medium heat with 1 tbls olive oil. Add the sweet potato medallions and season with salt and pepper. Sear on both sides and transfer to the oven to finish the cooking process.
  3. Warm and melt the clarified butter in a medium pan over low heat. Add the egg yolks, lemon juice, salt, and cayenne to a food processor. Pulse 15 times until well combined.
  4. Set the food processor on low and slowly pour in the melted, warm clarified butter. Pulse on low until the sauce emulsifies. Keep warm in a skillet over low heat.
  5. Bring a large skillet filled with water to a low simmer. Crack your eggs into a small bowl and carefully add to the simmering water. Turn the burner off, cover the pot, and let the eggs cook undisturbed for 3-4 minutes, or more depending on how hard you like your eggs cooked.
  6. Remove the sweet potato medallions from the oven and top with smoked salmon slices. Use a slotted spoon to remove the eggs from the water and stack on top of the smoked salmon. Top with hollandaise and garnish with fresh dill or parsley, if desired.

2 Comments

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  1. Yum!! This would get me out of bed easily… :)

    Like

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