Smoked Salmon Eggs Benedict

    Smoked Salmon Eggs Benedict

    Luxurious poached eggs and silky hollandaise sauce served over smoked salmon and toasted English muffins.

    45 minsHard2 servings

    Nutrition per serving

    540

    Calories

    28g

    Protein

    26g

    Carbs

    36g

    Fat

    Ingredients

    • 2, splitEnglish Muffins
    • 4 largeEggs
    • 4 ozSmoked Salmon
    • 1/2 cup, meltedButter
    • 2 (for sauce)Egg Yolks
    • 1 tbspLemon Juice

    Instructions

    1. 1

      Whisk egg yolks and lemon juice in a double boiler until thickened.

    2. 2

      Slowly drizzle in melted butter while whisking constantly to create hollandaise.

    3. 3

      Poach eggs in simmering water with a splash of vinegar for 3 minutes.

    4. 4

      Toast muffins and top with smoked salmon and poached eggs.

    5. 5

      Drizzle generously with hollandaise sauce.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories540

    % Daily Value *

    Total Fat 36g46%
    Saturated Fat 16.2g81%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 26g9%
    Dietary Fiber 2g7%
    Sugars 3.9g
    Protein 28g56%
    Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Smoked Salmon Eggs Benedict

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • Pat fish dry with paper towels before cooking for a crispier skin.

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