Eggs Benedict Norwegian Recipe
Indulge in our Eggs Benedict Norwegian, a delightful twist on the classic dish featuring perfectly poached eggs atop a buttery toasted English muffin, layered with succulent smoked salmon. Drizzled with rich hollandaise sauce and garnished with fresh dill, this luxurious breakfast will transport your taste buds to the shores of Norway with every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Eggs Benedict Norwegian
Method
Directions to Prepare Eggs Benedict Norwegian
- 1
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
- 4
Assemble the Dish
On each toasted muffin half, layer slices of smoked salmon. Top with a poached egg and generously spoon the hollandaise sauce over the top. Season with black pepper.
