Calling all you egg benedict fans out there! I have the PERFECT eggs beni recipe, especially if you are a smoked salmon lover. First off I want to say I found the BEST smoked salmon. I must say Kvaroy Arctic may have convinced me that they produce the most outstanding salmon by far from Norway.
I am delighted to have Kvaroy Arctic reach out to me and include me in their fun TRANSPORT YOUR TASTE BUDS COLLAB on Instagram happening now! We are representing Greece’s food and although I know eggs benedict is definitely not a recipe that originated in Greece, I added my own Greek twist to this. First, check out the wonderful information on Kvaroy Arctic here.
The special hung roped smoked salmon they produce is absolutely amazing! You really can just enjoy it by itself. I wanted to take this recipe up a notch and provide one of my all-time favorite brunch items. In my second cookbook A Drop of Ladi & My Greek Soul I have a Greek-style eggs benedict recipe, and that is exactly what I am making today along with this delicious smoked salmon.
What makes this “Greek-style eggs benedict” you may ask?
The Fage yogurt combined inside the hollandaise really gives it such a beautiful smooth texture. And those Fage fans know we Greeks love our Greek yogurt. 🙂
Smoked Salmon Eggs Benedict with a Greek Hollandaise Sauce Recipe
I absolutely love eggs benedict and I wanted to bring two of my most favorite cuisines in one. When you combine French & Greek cooking together you get an explosion of flavors!
- 4 eggs, poached
- pita bread or English muffins
- ½ cup cooked spinach
- 4 slices of Kvaroy Arctic smoked salmon (make sure the package is defrosted according to package instructions)
- 4 strips of bell pepper sliced
- 4 tomato slices
- Greek Hollandaise sauce (see below)
- Optional: You can add slices of avocado for extra flavor
- 4 egg yolks
- juice from 1 lemon
- 2 tablespoons unsalted clarified butter melted
- ½ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- pinch of cayenne pepper
- pinch of oregano
- pinch of salt
- Poach eggs until they are slightly runny. I poach them up to 3-4 minutes or until whites are set and yolks are runny. Remove with a slotted spoon and set to the side.
- Place pita bread or English muffins in the toaster and lightly toast. Remove and set onto serving plates.
- On each pita bread piece or English muffin, place a good amount of cooked spinach. Add 1 bell pepper and 1 tomato slice.
- Place 1 poached egg over the top of the tomato and then roll the smoked salmon and place over the top. Serve with creamy hollandaise sauce.
- Prepare a double boiler over medium heat (use metal bowls). Whisk in the egg yolks and lemon juice. Continue whisking until the egg yolks turn lighter in color and become thick. Be careful not to burn the yolks as that will result in curdling. Remove from heat and add the melted butter.
- Next, whisk in the yogurt, Dijon mustard, cayenne pepper, oregano, and salt. Keep sauce warm until ready to serve.
**Photos by NesorZ Photography. All credits and rights to Kouzounas Kitchen 2021.