Seared salmon eggs benedict recipe🍳🍣✨

INGREDIENTS

2 3-4 oz salmon fillets

1 English muffin

4 cups fresh baby spinach leaves

1 tbsp olive oil

2 large eggs

2 tbsp white distilled vinegar

Salt to taste

Pepper to taste

Chopped dill to garnish

Chopped scallions to garnish

Hollandaise Sauce

2 large egg yolks

1 1/2 tsp lemon juice

4 tbsp unsalted butter, melted

Salt and pepper to taste

INSTRUCTIONS

Salmon

Season the salmon fillets with salt and pepper. In a pan over medium heat, add a tbsp of olive oil. When hot, add both pieces of salmon. Cook for about 4 minutes or until the salmon is golden and crisp. Flip to the other side and cook for about 4-5 minutes more. Remove the fish from the pan onto a plate and set aside.

English Muffin

Slice English muffin in half. Toast until just browned.

Spinach

In a pan over medium heat, add a tablespoon of olive oil. Sautee spinach with a little salt and pepper until it just begins to wilt. Remove from heat and set aside.

Hollandaise Sauce

Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and continue to whisk until the mixture is thicker. Add salt and pepper to taste.

Eggs

Bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny, about 3 minutes.

Assembly

On a plate place down both english muffin halves. Divide spinach between each. Place a salmon fillet on each one. Add a poached egg on top of each. Drizzle with hollandaise. Garnish with chopped dill and scallions.

#springbreakfast #highproteinrecipe #eggslut #breakfastideas #breakfastrecipes