High Protein Smoked Salmon Eggs Benedict

Elevate your breakfast or brunch game with this indulgent yet nutritious High Protein Smoked Salmon Eggs Benedict. Featuring perfectly poached eggs atop toasted English muffins layered with fresh baby spinach and rich, smoky salmon, this recipe is crowned with a velvety homemade hollandaise sauce that's as satisfying as it is luxurious. Packed with protein from eggs and salmon, this dish is both hearty and elegant, making it an impressive option for weekend mornings or special occasions. Garnished with fresh chives and a hint of black pepper, each bite balances creamy, tangy, and savory flavors beautifully. Ready in just 35 minutes, this high-protein twist on a classic is sure to impress while fueling your day with wholesome ingredients!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

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

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

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

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

Step 5: Toast the English Muffins. Lightly toast the English muffin halves until they are golden brown.

Step 6

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

Step 7: Add the Poached Eggs. Carefully place a poached egg on top of each muffin half.

Step 8

Step 8: Finish with Hollandaise. Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.

Step 9

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

Serving size	(912.4g)

Amount per serving	% Daily Value*
Calories	2041.6

Total Fat 156.4g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1620.3mg	0%
Sodium 2582.6mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 12.7g
Protein 78.1g	0%

Vitamin D 1582.9IU	0%
Calcium 370.2mg	0%
Iron 15.8mg	0%
Potassium 748.5mg	0%

*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.

Source of Calories

Fat: 66.8%

Protein: 14.8%

Carbs: 18.4%