Best 3 Norwegian Eggs Benedict Recipes

If you're looking for a delicious and hearty breakfast dish, Norwegian eggs benedict is a great option. With its combination of poached eggs, smoked salmon, and hollandaise sauce, this dish is sure to tantalize your taste buds. Served on toasted bread or English muffins, Norwegian eggs benedict is a classic brunch dish that can be easily prepared at home. Read on for a recipe that will help you create this delightful and indulgent meal in your own kitchen.

Here are our top 3 tried and tested recipes!

NORWEGIAN EGGS BENEDICT

Norwegian Eggs Benedict image

Make and share this Norwegian Eggs Benedict recipe from Food.com.

Provided by evelynathens

Categories Breakfast

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
1 tablespoon white wine vinegar
4 large eggs
4 slices brioche bread (toasted and buttered)
1 cup Baby Spinach
4 large smoked salmon, slices
salt and pepper, to taste
prepared hollandaise sauce (Blender Hollandaise Sauce is very good)

Steps:

Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
Serve while egg is hot.

BASTARDIZED EGGS BENEDICT

Bastardized Eggs Benedict image

Obviously, this not eggs benedict but it's the closest thing I could think of for this dish. Super easy and no fuss for when you want to impress someone without putting in a lot of effort. You all know how to make bacon and has browns. This recipe is for the eggs.

Provided by Colby S.

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 jumbo eggs
1 English muffin
1 tablespoon spicy brown mustard
1 tablespoon horseradish cream (the stuff that looks like mayonnaise)
butter
salt and pepper (to taste)

Steps:

Thouroughly mix the brown mustard and creamy horseradish.
Fry eggs in skillet of choice, sunny side up. Salt and pepper to taste, while frying.
While eggs are frying, toast and butter the english muffin halves.
Spread a think layer of mustard sauce on each english muffin half.
place eggs on top of english muffin halves.

Nutrition Facts : Calories 326.8, Fat 13.7, SaturatedFat 4.4, Cholesterol 468.7, Sodium 602.6, Carbohydrate 28.6, Fiber 3, Sugar 3.8, Protein 21.7

EGGS BENEDICT WITH SALMON

Eggs Benedict with Salmon image

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Provided by dakota kelly

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Steps:

To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g

Tips:

Use fresh, high-quality ingredients, especially the eggs and salmon.
Make sure the eggs are poached correctly. They should be cooked through but still have a runny yolk.
Toast the English muffins until they are golden brown and crispy.
Use a generous amount of hollandaise sauce. It should be thick and creamy, not too thin or runny.
Top the eggs Benedict with smoked salmon, capers, and a sprinkle of chives or paprika.
Serve eggs Benedict immediately after it is made, while the hollandaise sauce is still warm.

Conclusion:

Norwegian Eggs Benedict is a delicious and elegant dish that is perfect for a special breakfast or brunch. It is easy to make, but it looks and tastes like it came from a gourmet restaurant.

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