Smoked Salmon Lox Benny Recipe

Split the everything bagels and lightly brush the cut sides with olive oil or butter. Place cut-side down on a preheated grill pan or skillet over medium heat until golden and crisp, about 2–3 minutes. Remove and spread 2 tablespoons of softened cream cheese on each toasted bagel half.

Prepare tomato and onion

Slice the tomato into 4 even slices. Thinly slice the red onion into rings and separate. Set tomato slices and onion rings aside so they are ready to assemble. Keep capers drained and nearby.

Make a quick stovetop hollandaise

In a small saucepan, melt the butter over low heat until fully melted and hot, then keep warm. In a heatproof bowl (or the top of a double boiler) whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Place bowl over barely simmering water (water should not touch bowl). Whisk constantly until the mixture thickens slightly, about 2–3 minutes. Very slowly drizzle the hot melted butter into the yolk mixture while whisking vigorously until sauce is thick and glossy. If too thick, whisk in hot water, 1 tsp at a time, to reach desired consistency. Keep warm over the warm (not boiling) water, stirring occasionally. Taste and adjust salt or lemon.

Poach eggs

Bring a wide saucepan of water to a gentle simmer (not a rolling boil) and add the white vinegar. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water using a spoon and slip one egg into the center; repeat for the second egg, spacing them apart. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot excess water on paper towels, and keep warm on a plate. Season lightly with kosher salt and freshly ground black pepper.

Place two toasted bagel halves (cream cheese side up) on each plate. On each half: lay one or two slices of tomato, then arrange about 3 oz (half of the lox for two bagels) of smoked salmon over the tomato. Top the salmon with one poached egg per bagel half (two eggs per full order). Spoon 2–3 tablespoons of warm hollandaise over each poached egg.

Finish and serve

Scatter thin red onion rings and about 1/2 teaspoon of drained capers over each eggs benny. Garnish with chopped fresh chives if using. Serve immediately with 1 cup of prepared breakfast potatoes or hash browns per serving on the side.