Eggs Benedict with Salmon
A classic brunch dish with a twist, featuring poached eggs, smoked salmon, and hollandaise sauce on an English muffin.
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Main Ingredients
- 2 English muffins, split and toasted
- 4 Eggs poached
- 4 slices Smoked salmon
- 1 cup Hollandaise sauce prepared
- to taste Salt and pepper
- 1 tablespoon Chives chopped, for garnish
1. Toast the English muffins until golden brown.
2. Poach the eggs in simmering water until the whites are set but the yolks are still runny.
3. Warm the hollandaise sauce in a saucepan over low heat.
4. Place a slice of smoked salmon on each half of the toasted English muffins.
5. Top each with a poached egg.
6. Spoon warm hollandaise sauce over the eggs.
7. Season with salt and pepper to taste, and garnish with chopped chives.
Calories: 450kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg
Brunch, Eggs Benedict, Salmon