Gravlax eggs Benedict

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Gravlax eggs Benedict

Output: 4 portions


  • 2 English Muffins (halved)
  • 4 eggs
  • 12 slices Gravlax or smoked salmon
  • 1 cup grated Jarlsberg®
  • 1 cup milk
  • 1 tbsp. cornstarch
  • 2 tbsp. butter
  • 1 tbsp. chopped fresh dill
  • 1/8 tsp. cracked black pepper



No Eggs Benedict is complete without its sauce — in this case, a rich, creamy layering of Jarlsberg’s unmistakable flavour does the trick. Inspired by Norwegian cuisine, this take on a traditional breakfast meal is sure to satiate any salmon lover. It’s quick & easy to make, yet presents a powerful visual appeal with its contrasting colours and textures. Enjoy!


Poach eggs to desired doneness.

Cut English muffins in half, then toast.

Place cornstarch in small saucepan. Gradually whisk milk into cornstarch until smooth. Add butter, dill and pepper and cook over medium heat. Bring to boil, stirring constantly; simmer until thickened. Add cheese and stir until smooth.

Place three slices of gravlax, then one poached egg on each English muffin half. Top the muffins with a hearty helping of Jarlsberg cheese sauce.