Salmon Benedict is one of my favorite brunch dishes. Salty smoked salmon with a runny egg yolk and a rich hollandaise sauce just makes my mouth water. I sometimes treat myself to this dish when I am out for brunch, but I also enjoy making a healthier version at home.
I haven’t found a healthy hollandaise recipe that doesn’t involve some form of dairy, margarine, or processed food so I just leave it out. To be honest, as delicious as hollandaise is, the rest of the dish truly shines without it. I use gluten-free bread instead of an english muffin, organic free range local eggs, wild Alaskan smoked salmon, a slice of tomato, and voila, brunch is served. The gluten-free bread has a sweet nuttiness to it that really pairs well with the saltiness of the salmon. This is a great go to dish for any meal, not only brunch. It is truly comforting and delicious.
4 slices gluten-free bread (or your favorite multigrain bread)
4 slices of tomato
4 ounces smoked salmon
1 tablespoon chopped scallions/parsley/chives for garnish
Salt & pepper
1 tablespoon white vinegar
Fill a saucepan with one inch of water and bring to a gentle/medium boil. Add salt, and vinegar (the vinegar will help the whites of the eggs stick together and congeal). Crack 1 egg into a small ramekin, ladle, or tiny bowl and then gently ease it into the water. Repeat with the next 3 eggs. Turn off the heat, cover, and poach for 5 minutes. Remove each egg with a slotted spoon. Stack 1 slice of tomato, 1 slice of smoked salmon, and one egg on a slice of gluten-free bread. Add salt and pepper if desired and garnish with parsley, chives, or scallions. Serve and Enjoy.