Eggs benedict with smoked haddock

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Eggs benedict with smoked haddock
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Eggs benedict with smoked haddock

Added by: on Dec 14th, 2010
Eggs Benedict is a dish that consists of a half of an English muffin, topped with bacon or ham, poached eggs, and Hollandaise sauce.
Prep Time:
30 min
Cook Time:
0 min
Ready In:
30 min



Original Recipe Yield: 4 servings


  • 1/2 quantity of Hollandaise Sauce
  • 1 1/4 cups (300 ml) milk
  • 3 leaves bay
  • 2 slices of onion
  • 6 black peppercorns
  • 4 pieces (4-oz/100-g) of thick smoked haddock (finnan haddie) fillet
  • 1 tablespoon white wine vinegar
  • 4 eggs
  • 2 English muffins
  • Coarsely crushed black peppercorns and a few chopped chives, for garnish
Nutrition Facts
Eggs benedict with smoked haddock

Servings Per Recipe: 4

Amount Per Serving

Calories: 380

  • Total Fat: 19.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 197.7 mg
  • Sodium: 790.6 mg
  • Total Carbs: 22.4 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 4.4 g
  • Protein: 29 g

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Make the hollandaise sauce and keep it warm, off the heat, over a pan of warm water. Bring the milk and 1 1/4 cups (300 ml) of water to a boil in a shallow pan. Add the bay leaves, onion, peppercorns, and smoked haddock pieces, bring back to a simmer, and poach for 4 minutes. Lift the haddock out onto a plate, peel off the skin, and keep warm.


Bring about 2 inches (5 cm) of water to a boil in a medium-sized pan, add the vinegar, and reduce to a gentle simmer. Break the eggs into the pan one at a time and poach for 3 minutes. Meanwhile, slice the muffins in half and toast them until lightly browned. Lift the poached eggs out with a slotted spoon and drain briefly on paper towels.


To serve, place the muffin halves on four warmed plates and top with the haddock and poached eggs. Spoon the hollandaise sauce over the eggs and garnish with a sprinkling of black pepper and chives.


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Ratings & Reviews:



By: arlene on May 9th, 2012

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