Salmon Tartar Eggs Benedict Recipe

For A Delicious Breakfast

The salty, smoked flavor of lox or cold smoked salmon can overpower eggs benedict. Use salmon tartar as a better alternative with it's mild natural flavor of salmon.




Hollandaise sauce


1 cup butter melted

1/4 tsp. salt

4 medium egg yolks

3 Tbsp. lemon juice

Eggs Benedict


2 85g cups Ocean Kitchen Salmon Tartar

8 Eggs

4 English Muffins

2 Teaspoons of White Vinegar

Fresh Dill Sprigs



In double broiler, mix egg yolks, lemon juice and salt. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water


Slowly stir in a cup of melted butter, two tablespoons at a time.


Once all butter is stirred in, place a cover over the sauce.


To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinegar.


Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.


Slice and toast two English muffin halves.


To serve, place toasted English muffin half on a plate, then spread one quarter of an 85g cup of salmon tartar, then the poached egg, two tablespoons of Hollandaise sauce and garnish with fresh dill sprigs.


Serving Suggestions:


Serve with hash browns

Serve with smashed red or Yukon gold potatoes

Serve with fruit salad

Serve with avocado salsa



A photograph of salmon tartar eggs benedict wtih an avocado salsa and smashed red potatoes.



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