High Protein Smoked Salmon Eggs Benedict
Elevate your brunch game with this High Protein Smoked Salmon Eggs Benedict—a sophisticated twist on the classic dish and a powerhouse of flavor and nutrients. Featuring perfectly poached eggs perched atop whole-grain English muffins, layered with tender smoked salmon and wilted baby spinach, this recipe packs a protein-rich punch. The silky homemade hollandaise sauce, enriched with lemon juice and buttery goodness, brings luxurious creaminess to every bite. Easy-to-master poaching techniques and a vibrant chive garnish make this a show-stopping centerpiece for brunch or breakfast. Ready in just 35 minutes, it’s an irresistible balance of indulgence and health, perfect for impressing guests or treating yourself to restaurant-quality comfort at home.
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 whole Large eggs
- 200 grams Smoked salmon
- 3 whole Egg yolks
- 125 grams Unsalted butter
- 1 tablespoon Lemon juice
- 1 tablespoon Water
- 1 tablespoon White vinegar
- 100 grams Baby spinach
- 1 tablespoon (chopped) Chives
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Step 1: Preparation of Ingredients. Split the English muffins in half and set aside. Prepare a medium saucepan with water for poaching the eggs and add the white vinegar. Bring to a gentle simmer over medium heat.
Step 2: Make the Hollandaise Sauce. In a heatproof bowl, whisk together the egg yolks, lemon juice, and water until smooth. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl does not touch the water. Gradually add the melted butter in a steady stream, whisking continuously until the sauce is thick and creamy. Season with a pinch of salt and pepper. Keep warm over the pot.
Step 3: Poach the Eggs. Crack each egg into a small bowl and gently slide into the simmering water one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on a paper towel.
Step 4: Cook the Spinach. In a medium pan, wilt the baby spinach over medium heat with a tiny splash of water. Once wilted, season with a pinch of salt and pepper.
Step 5: Toast the English Muffins. Lightly toast the English muffin halves until they are golden brown.
Step 6: Assemble the Eggs Benedict. Place two halves of the toasted English muffins on each plate. Top each half with a generous layer of wilted spinach, followed by slices of smoked salmon.
Step 7: Add the Poached Eggs. Carefully place a poached egg on top of each muffin half.
Step 8: Finish with Hollandaise. Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.
Step 9: Garnish and Serve. Garnish with chopped chives and a sprinkle of black pepper. Serve immediately and enjoy your high-protein smoked salmon Eggs Benedict.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.7 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
