No Yolk poached eggs and Salmon Benedict with Tomato bruschetta

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Once again my love for salmon! Believe it or not, this dish came about and manifested itself in a dream of mine. It all came about when I was house sitting for two of my best friends. Knowingly one morning I got caught up watching a series of Netflix called ‘Chefs Table’. Long story short, I was dreaming of fishing for salmon in the sky (poached egg) rustic boat (bread) and remember wondering where the sun (the yolk) was. Funny right? Strange?

Further Food Nutritionist Commentary:

No weekend is ever complete without brunch, and this Salmon Benedict is sure to be a crowd-pleaser among your guests. A spin on the popular eggs benedict brunch staple, this lightened-up dish is packed with heart-healthy omega-3’s from the salmon and features a welcoming pop of color and flavor from the tomatoes. With all of that flavor packed into the dish, there’s no need to add heavy hollandaise sauce traditionally used in this dish, meaning you can enjoy it guilt-free. Give this recipe a try at your next brunch gathering- it might even become a weekly staple!

By Rachel Paul, MS, RD

No Yolk poached eggs and Salmon Benedict with Tomato bruschetta

  • Prep Time: 10-15 min
  • Cook Time: 7 min
  • Servings: 2

Ingredients

2-3 locks of scottish smoked salmon
2 eggs
1 roma tomato
1 chive
2-3 basil leaves
1 teaspoon of balsamic vinegar
1 slice of tomato-basil chia wheat bread
salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon of white vinegar

Instructions

  1. Heat up a cast iron skillet and toss in oil.
  2. Lightly toast the bread in the skillet until evenly colored on both sides.
  3. Meanwhile in a deep enough sauce pan, boil water and add whole tomato for 1 minute.
  4. Take out and place in ice bath. Remove tomato skin and small dice the tomato. Toss with balsamic vinegar and set aside.
  5.  Next in a cup or bowl, carefully separate the the yolk from the whites. Carefully toss your yolk in the boiling water mixed with white vinegar. Cook until ready and set aside.
  6. To assemble, retrieve the warm bread slice and cut at an angle resembling two identical pieces.
  7. Place the poached egg white on bottom, followed by the salmon and tomato bruschetta.
  8. Garnish with chives and basil leafs and enjoy.
Heat up a cast iron skillet and toss in oil. Lightly toast the bread in the skillet until evenly colored on both sides. Meanwhile in a deep enough sauce pan, boil water and add whole tomato for 1 minute. Take out and place in ice bath. Remove tomato skin and small dice the tomato. Toss with balsamic vinegar and set aside.  Next in a cup or bowl, carefully separate the the yolk from the whites. Carefully toss your yolk in the boiling water mixed with white vinegar. Cook until ready and set aside. To assemble, retrieve the warm bread slice and cut at an angle resembling two identical pieces. Place the poached egg white on bottom, followed by the salmon and tomato bruschetta. Garnish with chives and basil leafs and enjoy.

Nutrition Information

Per Serving:  Calories: 336; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 3g; Cholesterol: 202mg; Sodium: 756mg; Potassium: 502mg; Carbohydrate: 15g; Fiber: 3g; Sugar: 8g; Protein: 21g

Nutrition Bonus: Vit C: 42%; Vit A: 29%; Iron: 14%

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