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eggs-benedict-with-salmon-recipe

Eggs Benedict with Salmon

A classic breakfast dish with a twist, featuring poached eggs, smoked salmon, and hollandaise sauce on an English muffin.
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Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 English muffins split in half
  • 4 Eggs fresh
  • 4 slices Smoked salmon
  • 1 cup Hollandaise sauce prepared
  • 1 tablespoon White vinegar
  • to taste Salt and pepper

Instructions 

  1. 1. Toast the English muffin halves until golden brown.
  2. 2. Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar.
  3. 3. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
  4. 4. Remove the eggs with a slotted spoon and drain on a paper towel.
  5. 5. Place a slice of smoked salmon on each toasted muffin half.
  6. 6. Top each with a poached egg.
  7. 7. Spoon hollandaise sauce over the eggs and season with salt and pepper to taste.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg

Keywords

Breakfast, Eggs Benedict, Salmon
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