Eggs Norwegian

Eggs Norwegian is a delightful twist on classic Eggs Benedict, that pairs smoked salmon with a lightly toasted English muffin, and a perfectly poached egg, topped with Hollandaise sauce. It’s full of fresh, savory flavors, and sure to be a breakfast favorite!

There are so many different takes on Eggs Benedict out there, but I truly think that Eggs Norwegian is my favorite out of all of them. It’s a popular option here in Toronto, and can be seen at many brunch spots. (It’s also my wife’s absolute favorite brunch recipe, she orders it whenever we go out for brunch!)

In this post, I’ll tell you everything you need to know to make this delicious salmon Eggs Benedict recipe at home, as well tips and advice on getting the recipe to taste as good as possible.

What is Eggs Norwegian

Eggs Norwegian (sometimes referred to as Eggs Hemingway, Norwegian eggs, or a Smoked Salmon Benedict) is a popular variation of the classic Eggs Benedict breakfast. The recipe swaps out the traditional Canadian bacon with smoked salmon, resulting a fresher tasting Eggs Benny. 

Similar to the traditional recipe, Eggs Norwegian also includes an English muffin base, poached eggs, and Hollandaise sauce.

• English muffins, halved
• Smoked salmonslices

For the poached eggs

• Large eggs
• Apple cider vinegar
• Salt

For the Hollandaise sauce

• Egg yolks
• Clarified butter
• Lemon juice
• Salt

To serve

• Cayenne pepper
• Chives, chopped

How to make Eggs Norwegian

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Prepare the Hollandaise

Place a bowl over a small pot of simmering water (alternatively, you can use a double boiler), ensuring that the water doesn’t touch the bottom of the bowl. Whisk the egg yolks, salt, and lemon juice together for three to four minutes, until the mixture becomes creamy.

Remove the mixture from the heat, and set it aside to cool for a minute or two before slowly pouring in the clarified butter while continuing to whisk consistently. Once the sauce has thickened to the desired consistency, mix in a tablespoon or two cold water (to stop it from continuing to thicken). Set aside. 

Prepare the English muffins

Heat a skillet over medium heat, and place the halved English muffins (cut-side down) into the pan and toast, until lightly browned. (You can also do this on a griddle if you prefer.)

Prepare the poached eggs

In a large pot, simmer the water. Add the salt and vinegar. Stir the water with a spatula to create a small whirlpool or vortex, and gently add the egg into its center. Cook the egg for three to four minutes, before carefully removing from the water using a slotted spoon. Set aside on a paper towel. 

(If you want a more uniform egg, consider using a ring mold or cookie cutter. Add create the whirlpool inside the ring, and then add the egg to it. This isn’t necessary, but can be helpful if you find your poached eggs taking funny shapes.) 

Eggs Norwegian, Assemble!

Begin by plating your toasted English muffins – flat side up. Add the smoked salmon slices to each muffin half, and then add a poached egg over each muffin. Top with a generous amount of hollandaise sauce , and finish with a sprinkle of cayenne pepper and some chopped chives. Serve immediately, and enjoy!

Tips

Keep it fresh. With recipes like this, it’s always best to use the freshest ingredients available to you. Fresh eggs will also hold up better when cooked.

Take it slow. When preparing the Hollandaise sauce, whisk slowly as you add the clarified butter. This is what will help create the silky smooth texture of the sauce. And if you find the sauce thickened too quickly, add a splash of cold water to adjust the consistency.

Vinegar plays a part. Technically, you don’t need to add vinegar to your water in order to poach your eggs. It does however help the egg whites settle quicker, resulting in an easy poach, with slightly cleaner presentation.

Simmering water is key. It’s important to poach your eggs in the correct temperature water. If it’s too hot, your egg will jump around too much, look messy, or may even break. If it’s not warm enough, the egg may not set at all!

Serving suggestions

While Eggs Norwegian is generally sufficient by itself, it is common served alongside a light salad or some breakfast potatoes. Personally, I love the combination of this salmon eggs Benny with potatoes. A local restaurant that I enjoy visiting serves their smoked salmon Bennys alongside some grilled asparagus, which is not common breakfast pairing, but quite a delicious one nonetheless.