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    Smoked Salmon Eggs Benedict

    Smoked Salmon Eggs Benedict

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

    Word Recipe Kitchen

    Tested & verified by our culinary team

    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.

    Frequently Asked Questions

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