Bagels and lox benedict
Bagels and Lox Benedict recipe
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Recipe intro
"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
- 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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