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  • Bagels and lox benedict

Bagels and lox benedict

Posted on Feb 23rd, 2018
by Matthew
Categories:
  • Recipes

Bagels and Lox Benedict recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.

By thesmartcookiecook.comA recipe of Bagels and lox benedict. Click here to view.
4.3148
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.

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice.

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