Gravlax Eggs Benedict

Name: Gravlax Eggs Benedict
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 4 eggs; 4 slices dark rye bread, toasted; 200g gravlax or smoked salmon; For dill hollandaise: 3 egg yolks; 150g butter, clarified; 1 tbsp lemon juice; 3 tbsp dill, chopped

Scandinavian brunch — poached eggs on toasted rye, with gravlax and a dill hollandaise. Whisking the egg yolks over a gentle bain-marie and adding the butter slowly builds a properly thick, stable hollandaise instead of a split, oily sauce.

Total time

30 min

Prep

20 min

Cook

10 min

Difficulty

hard

Cuisine

Scandinavian

Ingredients

4eggs

4 slicesdark rye bread, toasted

200ggravlax or smoked salmon

For dill hollandaise: 3egg yolks

150gbutter, clarified

1 tbsplemon juice

3 tbspdill, chopped

Instructions

Make hollandaise: whisk yolks over a bain-marie until thick. Slowly whisk in warm clarified butter. Add lemon and dill. Season.

Poach eggs in barely simmering water 3 minutes. Drain.

Lay gravlax on toasted rye.

Place egg on top of gravlax.

Spoon hollandaise over. Serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

360

Protein

7.7g

Fat

36.4g

Carbs

1.6g

Fiber

0.2g

Sodium

84mg

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