If you are looking for a delicious brunch dish that is sure to impress your family and friends, look no further than eggs halifax. This classic Canadian dish is made with delightful ingredients for a mouthwatering combination of flavors.
It’s perfect for a lazy Sunday morning or special occasion and can be made as simple or as complex as you like. For more details, keep reading.
What Is eggs halifax?
Eggs Halifax is a popular brunch dish created in Canada in the 1950s. It’s made with poached eggs, smoked salmon, English muffins, and hollandaise sauce. The combination of flavors creates a unique and delicious brunch dish that is sure to impress your family and friends.
Where Did I First Try eggs halifax?
My first experience with eggs halifax was one I will never forget. It started with the smell of freshly toasted English muffins wafting through my kitchen, while a pot of poached eggs bubbled away on the stovetop.
After a few minutes, I added some slices of smoked salmon and drizzled them with creamy hollandaise sauce for the finishing touch.
I took my first bite and was in heaven. The poached eggs were cooked perfectly, with a soft, light texture and a rich flavor that balanced out the smokiness of the salmon. The hollandaise sauce added an extra creamy depth to each bite while also adding a hint of tangy brightness from the lemon juice.
Ever since that day, eggs halifax has been a go-to brunch dish for me and my family. I love making it for special occasions or lazy Sunday mornings because there is something about the combination of flavors that just makes it feel like a celebration.
Plus, it’s super easy to make (the hardest part is poaching the eggs) so it’s a great way to impress without too much effort.
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Ingredients
- Poached eggs: Without this ingredient, eggs halifax would just be regular old English muffins and smoked salmon. To make it memorable, poached eggs are necessary!
- Smoked Salmon: The smoky flavor of the salmon pairs perfectly with the creamy hollandaise sauce and adds a nice texture to the dish.
- English Muffins: A good quality whole grain or sourdough English muffin is key for this dish. The crunchy exterior and soft interior adds an extra layer of texture that really brings the dish to life.
- Hollandaise Sauce: This classic French sauce adds a creamy richness to the eggs halifax. It’s made with egg yolks, lemon juice, Dijon mustard, butter, and a pinch of cayenne pepper.
Hollandaise Sauce
- Egg yolks: The egg yolks give the hollandaise sauce its luscious richness.
- Lemon juice: This adds a bit of brightness and acidity to the dish.
- Dijon mustard: Adds a subtle hint of spiciness to the hollandaise sauce without being overwhelming.
- Cayenne pepper: A little bit of heat makes all the difference.
- Butter: The butter adds a delicious richness and creaminess to the sauce.
- Salt: A pinch of salt helps to bring out all of the flavors in the hollandaise sauce.
Cooking Directions
Step 1
Preheat the oven to 350°F and set a rack in the middle. Toast your English muffins in the preheated oven until they’re lightly golden brown, about 5 minutes. Set aside and let cool slightly.
Step 2
Poach your eggs. Bring a small saucepan full of water to a rolling boil over high heat. Reduce the heat to medium-low and crack two eggs into a small fine-meshed sieve. Gently lower the sieve into the water and poach for 4 minutes, or until done to your liking.
Step 3
Make hollandaise sauce. Place 3 egg yolks in a medium saucepan and whisk together with 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of cayenne pepper. Place the pan on medium-low heat and whisk constantly until the mixture thickens about 3 minutes.
Step 4
Take the sauce off the heat and slowly add in ½ cup butter while continuously whisking to combine. Once all of the butter is incorporated, season with salt and pepper.
Step 5
Place two slices of smoked salmon on each English muffin and top with a poached egg. Drizzle the hollandaise sauce over the eggs, season with salt and pepper to taste, and serve immediately.
Cooking Tips
- Make sure to use a good-quality English muffin for the best results. Whole grain or sourdough will give you the perfect crunchy exterior and soft interior.
- When poaching the eggs, make sure to keep the water at a low simmer instead of boiling as this will help the eggs keep their shape.
- If you are worried about making the hollandaise sauce, don’t be! It’s actually super easy as long as you follow the instructions and whisk continuously until it thickens.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have smoked salmon on hand, you can substitute it with another type of fish such as canned tuna or sardines. If you’re looking for something vegan, try roasted eggplant slices or zucchini slices instead. You can also use any type of bread for the English muffins, including sourdough bread or even a bagel.
Eggs Halifax Recipe
Equipment
- Small fine-meshed sieve
- Small saucepan
- Medium saucepan
- toaster
- Blender
Ingredients
- 2 English muffins sliced and toasted, providing a crisp and golden base, creating a sturdy foundation to hold the layers of the Eggs Benedict together
- 1/2 cup of Hollandaise sauce a classic and velvety sauce made with egg yolks and butter, adding a rich, creamy, and buttery texture that envelops the dish with its lusciousness
- 4 slices of smoked salmon offering a delicate and smoky flavor, adding a touch of elegance and sophistication to the Eggs Benedict
- 4 poached eggs cooked to perfection with a silky and tender egg white and a beautifully runny yolk, providing a luxurious and indulgent element to the dish
For the Hollandaise Sauce:
- A pinch of cayenne pepper adding a gentle kick of heat, elevating the flavors of the Hollandaise sauce with a subtle spiciness
- 2 teaspoons of Dijon mustard offering a subtle tang and a hint of spice, enhancing the flavors of the Hollandaise sauce and adding depth to its taste profile
- 2 tablespoons of lemon juice providing a bright and tangy note, balancing the richness of the egg yolks and adding a refreshing zing to the Hollandaise sauce
- 1 cup of melted butter the key ingredient that brings the Hollandaise sauce together, providing a smooth and velvety texture, enriching the sauce and creating a luscious coating for the Eggs Benedict
- 6 egg yolks the star ingredient of the Hollandaise sauce, contributing to its smooth and creamy consistency, creating a decadent and luxurious sauce
- 1 teaspoon of salt seasoning the Hollandaise sauce, enhancing the overall flavors and ensuring a well-balanced taste
Instructions
- Preheat the oven to 350°F and set a rack in the middle. Toast your English muffins in the preheated oven until they’re lightly golden brown, about 5 minutes. Set aside and let cool slightly.
- Poach your eggs. Bring a small saucepan full of water to a rolling boil over high heat. Reduce the heat to medium-low and crack two eggs into a small fine-meshed sieve. Gently lower the sieve into the water and poach for 4 minutes, or until done to your liking.
- Make hollandaise sauce. Place 3 egg yolks in a medium saucepan and whisk together with 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of cayenne pepper. Place the pan on medium-low heat and whisk constantly until the mixture thickens about 3 minutes.
- Take the sauce off the heat and slowly add in ½ cup butter while continuously whisking to combine. Once all of the butter is incorporated, season with salt and pepper.
- Place two slices of smoked salmon on each English muffin and top with a poached egg. Drizzle the hollandaise sauce over the eggs, season with salt and pepper to taste, and serve immediately.
Notes
- Make sure to use a good-quality English muffin for the best results. Whole grain or sourdough will give you the perfect crunchy exterior and soft interior.
- When poaching the eggs, make sure to keep the water at a low simmer instead of boiling as this will help the eggs keep their shape.
- If you are worried about making the hollandaise sauce, don’t be! It’s actually super easy as long as you follow the instructions and whisk continuously until it thickens.
Nutrition Information
- 530 calories,
- 25 g fat,
- 36 g carbohydrate,
- 5 g fiber and
- 16 g protein
How to Store Leftover eggs halifax?
If you have leftovers of eggs halifax, store them in an airtight container and keep them in the fridge for up to two days. When reheating, make sure to heat the dish thoroughly before eating it. You can also freeze the dish for up to four months if you want to save it for later.
FAQs
Can pregnant women eat this?
Yes, eggs halifax is generally safe for pregnant women to eat as long as the ingredients are cooked properly. However, be sure to check with your healthcare provider before consuming any smoked salmon, as this type of seafood can contain high levels of mercury.
Can I serve this cold?
Yes, you can serve eggs halifax cold but it is best enjoyed when served warm. This is because the hollandaise sauce tends to thicken when chilled and won’t have the same creamy texture as when it’s freshly made.
Can I make this dish ahead of time?
Yes, you can definitely make eggs halifax ahead of time. You can poach the eggs and prepare the hollandaise sauce the day before and store them in separate containers in the fridge until ready to assemble. When assembling, be sure to warm up all ingredients before serving.
Wrapping Up
Thanks for reading this recipe on how to make eggs halifax! I hope you found it helpful and that you’re feeling inspired to whip up this delicious brunch dish. With a few simple ingredients and some easy cooking techniques, you can create a show-stopping breakfast or brunch dish that your guests are sure to love. Bon appetite!
Hope you will share the recipe with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more