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Smoked Salmon Benedict


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Smoked Salmon Benedict


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Smoked Salmon Benedict


  • Ready Time : 0 min



  • 12 large poached eggs
  • 1 tablespoon unsalted butter
  • 12 slices smoked salmon
  • 6 plain English muffins split, or toasted Challah bread
  • Hollandaise Sauce, recipe linked
  • 1 tablespoon finely chopped fresh chives


To serve, toast the English muffin halves or challah bread slices spread with butter and divide them among 6 warmed plates. Top each half with a slice of smoked salmon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

About Jennifer Goren


Director of Culinary Arts at the JCC in Manhattan. Jennifer Goren is a proud graduate of the Natural Gourmet Institute for Food & Health’s Chef Training Program. Her expertise focuses on health supportive cooking methods using whole foods and converting any recipe into a healthy and scrumptious alternative, while placing emphasis on nutrition and the connection between food and its healing properties. She’s enjoyed teaching healthy cooking to teenagers at NYC’s Hamilton Madison House, conducted lectures here as well as abroad, and catered for both private and corporate clients through her small business “The Zen Gourmet.” Jennifer is passionate about tasting and teaching all types of cuisine, and is dedicated to maintaining the integrity of Culinary Arts Programming , as well as inspiring new class trends!

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