Salmon Benedict with Cheddar Sauce

Name: Salmon Benedict with Cheddar Sauce
Ingredients: 2 "Everything" bagels sliced in half (if bagels are extra thick trim off a slice from the inside to make slices thinner) 8 to 12 thin sliced smoked salmon or lox pieces For the eggs: 4 eggs Water 1 teaspoon salt 1 teaspoon white vinegar For the cheese sauce: ½ cup heavy cream 1 tablespoon Cabot Extra Creamy Premium Unsalted Butter 1 ounce Cabot Sharp or Extra Sharp Cheddar Cheese; shredded or ¼ cup Cabot Shredded Cheddar ⅛ teaspoon (or to taste) chili powder Salt and fresh ground pepper; to taste 12 sundried tomatoes Fresh parsley; for garnish 1 tablespoon basil; chopped Pickled red onion; if desired

– Makes 4 servings –

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Salmon Benedict with Cheddar Sauce

If you’re looking to impress your guests with brunch recipe ideas – we’ve got just the dish for you: our Salmon Benedict with Cheddar Sauce! A take on the classic lox & bagels you know and love, this benedict is built with everything bagels, eggs, salmon, and a creamy, cheesy sauce to top it all off. The cheese sauce uses Cabot’s sharp or extra sharp cheddar and extra creamy premium unsalted butter, adding to the rich flavor profile of the smoky salmon and salty toppings. To make things even easier, you can make the cheese sauce ahead of time, and reheat it on the stovetop before serving – making this a simple brunch menu recipe you’ll make over and over.

To make 4 servings, you’ll want to start by the inside of the bagel halves with butter and pan toast in a skillet. Arrange the toasted bagels on four plates and set them aside.

Next, crack each egg into a ramekin and set it aside, to prepare to make poached eggs. In a large saucepan, add enough water to come 1 inch up the side. Add a pinch of salt and white vinegar. Bring the water to a steady simmer over medium heat. Once your water is simmering, gently pour each egg into the water. Cook for 3 to 4 minutes, or until firm to the touch. Using a slotted spoon, remove eggs carefully from the pan and set them aside.

To make the cheese sauce, combine your heavy cream and butter in a small saucepan. Set over medium heat and cook, stirring frequently, until the butter has melted and the mixture just begins to boil. Remove your mixture from the heat and whisk in the cheese. Continue to whisk until the cheese is melted. Add chili powder, salt, and pepper and continue to whisk until all is well combined. Set aside.

Finally, prepare your salmon pieces, sun-dried tomatoes, and basil on top of toasted bagel slices. Top the bagels with your poached egg, and pour the warm cheese sauce over the egg. Garnish with fresh parsley and pickled onions if you choose, and serve.

If you’re looking for another easy, savory brunch recipe, try our Baked Eggs with Cheesy Polenta. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast dish, so please rate and review it to share your opinion with others.

Ingredients

2 “Everything” bagels sliced in half (if bagels are extra thick trim off a slice from the inside to make slices thinner)
8 to 12 thin sliced smoked salmon or lox pieces

For the eggs:
4 eggs
Water
1 teaspoon salt
1 teaspoon white vinegar

For the cheese sauce:
½ cup heavy cream
1 tablespoon Cabot Extra Creamy Premium Unsalted Butter
1 ounce Cabot Sharp or Extra Sharp Cheddar Cheese, shredded or ¼ cup Cabot Shredded Cheddar
⅛ teaspoon (or to taste) chili powder
Salt and fresh ground pepper, to taste

12 sundried tomatoes
Fresh parsley, for garnish
1 tablespoon basil, chopped
Pickled red onion, if desired

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Directions

SPREAD the inside of the bagel halves with butter and pan toast in a skillet. Arrange toasted bagels on four plates and set aside.

CRACK each egg into a ramekin and set aside. In a large sauce pan add enough water to come 1 inch up the side. Add salt and white vinegar. Bring to a steady simmer over medium heat. Gently pour each egg into the simmering water. Cook 3 to 4 minutes, or until firm to the touch. Using a slotted spoon, remove eggs carefully from the pan and set aside.

COMBINE heavy cream and butter in a small saucepan. Set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil. Remove from heat and whisk in the cheese. Continue to whisk until cheese is melted. Add chili powder, salt and pepper and continue to whisk until all is well combined. Set aside.

ARRANGE ¼ of salmon pieces, sundried tomatoes and basil on top of each toasted bagel slice. Top with poached egg and pour the warm cheese sauce over the egg. Garnish with fresh parsley and pickled onions if using and serve.

Recipe courtesy of Cabot Creamery Co-operative.