Smoked Salmon Benedict


Serves 4

  • 4 Bays English Muffins, split, toasted
  • 4 ounces sliced smoked salmon
  • 8 poached eggs
  • Balsamic Beurre Blanc Sauce (recipe follows)
  • Red Onion Confit (recipe follows)
  • Fresh chives, snipped

Layer smoked salmon, the 1 tablespoon onion confit on toasted muffin halves. Top with poached eggs. Drizzle with sauce and garnish and chives.

Note: Balsamic Beurre Blanc Sauce can be held in a pre-warmed thermos bottle for up to one-half hour before serving.

Red Onion Confit
  • 2 large red onions, cut in julienne strips
  • 1/4 cup each: red wine, red wine vinegar
  • 2-3 tablespoons honey
  • 1/4 teaspoon black pepper, coarsely ground
  • 1/8 teaspoon salt

Combine ingredients in 2-3 quart saucepan. Cover and cook over medium high heat for 5 minutes. Remove cover and continue cooking over medium heat, stirring occasionally, about 25 minutes until liquid has evaporated and onions are the consistency of a marmalade. Can be prepared a day or two ahead and stored covered in refrigerator.

Yield: 1-1/4 cups

Balsamic Beurre Blanc Sauce
  • 3 tablespoons dry white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced shallot
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, coarsely ground
  • 1/2 pound (2 sticks) unsalted butter, cut in eighths
  • 1/2 tablespoon fresh chives, snipped
  • Pepper and salt

In a small saucepan, boil first six ingredients until reduced to about 1-1/2 tablespoons. Remove from heat and whisk in butter, adding 1 to 2 pieces at a time. Add chives. Salt and pepper to taste.

Yield: 1 cup  

Provided by Bays English Muffins

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top Arrow to Top

This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home