Teresa's Recipes
Bagel and Lox Eggs Benedict
Experience a delightful twist on the classic Eggs Benedict with this luscious Bagel and Lox version. The crispy, toasted bagels provide a satisfying crunch, while the silky poached eggs rest atop layers of rich lox and creamy hollandaise sauce. Finished with a sprinkle of fresh dill, this dish is not only visually stunning but also packed with flavors that will transport you straight to a charming brunch spot in New York City. Perfect for special occasions or a luxurious weekend breakfast!
Ingredients
- 2, halved Bagels
- 4 slices Lox
- 4 Eggs
- 1 tablespoon White vinegar
- to taste Salt
- to taste Pepper
- for garnish Fresh dill
- 1 cup Hollandaise sauce
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 550
- Fat: 40g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until thickened. Slowly drizzle in 1/2 cup melted unsalted butter while continuously whisking until the sauce is smooth. Season with salt and a pinch of cayenne pepper. Set aside and keep warm.
- Toast the bagels until they are golden brown and crispy.
- Arrange two slices of lox on each bagel half, letting the rich flavors mingle.
- In a large pot, bring water to a gentle simmer and add the white vinegar to help the egg whites coagulate.
- Crack the eggs into individual small bowls, then gently slide each egg into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks remain runny.
- Carefully remove the poached eggs with a slotted spoon, allowing excess water to drain, and place them on top of the lox.
- Generously drizzle the warm hollandaise sauce over the perfectly poached eggs.
- Garnish with fresh dill, and season with salt and pepper to taste.
- Serve immediately, accompanied by a side of fresh fruit or a light salad for a complete meal.