Ikura Benedict: A Perfect Brunch Recipe
Ikura Benedict Brunch Recipe
Are you tired of the same old brunch options? Look no further than Ikura Benedict, a delightful twist on the classic Eggs Benedict. This recipe adds a burst of umami flavor with the addition of ikura, or salmon roe, to the traditional smoked salmon and poached egg combo.
Ingredients:
- 4 English muffins
- 8 slices of smoked salmon
- 4 eggs
- 4 tablespoons of ikura
- 1 tablespoon of white vinegar
- 1 tablespoon of butter
- Salt and pepper to taste
Instructions:
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Begin by toasting the English muffins and set them aside.
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In a large pot, bring water to a simmer and add white vinegar.
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Crack eggs into separate bowls.
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Gently pour each egg into the pot of simmering water, allowing it to cook for 3-4 minutes.
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Remove eggs from the pot with a slotted spoon and place them on a paper towel to drain excess water.
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Spread butter onto the toasted English muffins.
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Top each muffin half with a slice of smoked salmon and a poached egg.
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Add a tablespoon of ikura to each egg.
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Season with salt and pepper to taste.
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Serve and enjoy your delicious Ikura Benedict!
FAQs:
Q: Can I use regular roe instead of ikura?
A: Yes, you can use any type of roe you like for this recipe. However, the unique flavor of ikura is what sets this dish apart.
Q: Can I make the poached eggs ahead of time?
A: Poached eggs are best when served immediately after cooking. However, you can poach the eggs ahead of time and store them in cold water until you are ready to serve.
Q: Can I substitute the smoked salmon for another type of fish?
A: Yes, you can use any type of fish you prefer, but smoked salmon pairs perfectly with the ikura and poached eggs.
Conclusion:
Ikura Benedict is a flavorful and unique twist on the classic Eggs Benedict. With its combination of poached eggs, smoked salmon, and ikura, it's sure to be a crowd-pleaser at your next brunch. So next time you're looking to switch things up, give this recipe a try and savor its delicious flavors!
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