Bagels and lox benedict

Bagels and Lox Benedict recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Bagels and lox benedict" is a delightful twist on the classic eggs benedict dish, combining the flavors of traditional Jewish cuisine with a brunch favorite. This recipe features a toasted bagel topped with smoked salmon, perfectly poached eggs, and a rich hollandaise sauce infused with dill. The combination of the chewy bagel, savory lox, and creamy hollandaise creates a harmonious blend of flavors that is both satisfying and indulgent.

Keywords: bagels, lox, benedict, brunch, hollandaise.

Bagels and lox benedict details

Bagels and lox benedict, recipe Rating: 4.5
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Ingredients

6 plain bagels

9 ounces thinly sliced smoked salmon

12 very thin slices of red onion

12 poached eggs

Fresh dill sprigs

Light Lemon-Caper Sauce:

2 cups fat-skimmed chicken broth or vegetable broth

1/4 cup cornstarch

1-1/2 cups reduced-fat sour cream

3 Tablespoons lemon juice

4 Tablespoons drained capers

Salt and pepper

Cut bagels in half horizontally. Toast. Put 2 bagel halves on each plate; top equally with salmon and onion. Place an egg on each half; spoon lemon-caper sauce equally over portions. Garnish with dill.

Light Lemon-Caper Sauce:In a 3-quart pan, whisk broth and cornstarch until smooth. Stir over medium-high heat until boiling, 2 to 3 minutes. Whisk in sour cream, lemon juice, and capers. Stir frequently just until steaming, 2 to 3 minutes. Season to taste with salt and pepper.