Salmon Lox Benedict Recipe
Chilled-Smoked Salmon, Tomato Jam, Wilted Greens
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.
For the Tomato Jam
For the Wilted Greens
For the Poached Eggs
For Assembly
Method
Tomato Jam
- 1
Prepare the Tomato Jam
In a medium saucepan, combine the diced tomatoes, sugar, apple cider vinegar, chopped onion, minced garlic, salt, black pepper, and thyme. Stir well to combine.
- 2
Cook the Jam
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it cook, stirring occasionally, for about 30-40 minutes until thickened.
- 3
Cool the Jam
Remove the saucepan from heat and let the jam cool. Store in a jar or container in the refrigerator until ready to use.
Wilted Greens
- 4
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 5
- 6
Remove from Heat
Once wilted, remove the skillet from heat and set aside.
Poached Eggs
- 7
Prepare the Poaching Water
Fill a large saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 8
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, cooking for about 3-4 minutes for a runny yolk or longer if desired.
- 9
Assembly
- 10
Toast the English Muffins
While the eggs are poaching, toast the English muffins until golden brown.
- 11
Assemble the Benedict
On each toasted English muffin half, spread a generous amount of tomato jam, followed by wilted greens, a slice of chilled smoked salmon, and a poached egg on top.
- 12
Garnish and Serve
Garnish with fresh dill. Serve immediately and enjoy your Salmon Lox Benedict!