- Level: Easy
- Total: 12 hr 10 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 761
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 398 mg
- Sodium
- 1456 mg
Molly’s brunch go-to is eggs Benedict. As a slight Nordic vibe, Molly’s version has salmon, cured beets and herby sauce because it’s better than hollandaise.
- Level: Easy
- Total: 12 hr 10 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 761
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 9 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 398 mg
- Sodium
- 1456 mg
Ingredients
Beet Smoked Salmon:
Herb Sauce:
Poached Eggs:
To Serve:
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Directions
- To make the beet salmon: Add the beets to a small bowl. Season with the salt and sugar and toss to combine. In a separate small bowl or food storage container, arrange half of the lemon slices to cover the bottom surface. Arrange half of the beet slices on top of the lemon and then spoon the flaked, smoked salmon on top of the beets. Cover the salmon with the remaining beets and top with lemon slices. Cover the surface with a piece of plastic wrap. Press down to tightly pack the lemon, beets and salmon. Weigh it down with a can or a bag of dried beans and refrigerate for at least 12 hours or overnight.
- To make the herb sauce: In the bowl of a food processor fitted with the blade attachment, add the basil, parsley, dill, mint, green onions, garlic, olive oil, lemon juice, salt and pepper and process until smooth. Pour into an airtight container and refrigerate until ready to use.
- To poach the eggs: Crack an egg into a small bowl. Bring a saucepan filled halfway with water to a low boil over medium-high heat. Gently pour the cracked egg in the water. Crack the remaining eggs and add into the water. Poach the eggs for 3 minutes. Gently remove with a slotted spoon (being careful not to break the yolks) into a bowl of cold water, or onto a paper towel-lined plate to drain. (Use a fine-mesh sieve to remove any sediment from the saucepan, as needed.)
- To assemble: Onto each half of a toasted and buttered English muffin, add a spoonful of the beet smoked salmon. Add a poached egg on top. Spoon over the herb sauce. Season with flaky salt and black pepper. Garnish with fresh dill. Serve with lemon wedges on the side.
