Salmon Eggs Benedict
Salmon Eggs Benedict is a gourmet brunch classic with poached eggs, broiled salmon, steamed spinach, and rich hollandaise sauce. Elegant, nutritious, and sure to impress!
Servings: 2 servings
Ingredients
- 8 ounces spinach steamed
- 2 salmon steaks broiled
- 4 eggs poached
- Hollandaise sauce prepared or homemade
- Salt and pepper to taste
Instructions
Step 1: Prepare the Spinach
- Steam the 8 ounces of spinach until it wilts and brightens in color, about 3-4 minutes. Season lightly with salt and pepper to taste.
Step 2: Broil the Salmon
- Preheat the broiler. Season the salmon steaks with salt and pepper, place on a baking sheet, and broil for 6-8 minutes until cooked through and flaky. Remove and set aside.
Step 3: Poach the Eggs
- Bring water to a gentle simmer in a poaching pan. Crack each egg into a small dish, then slide into simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain.
Step 4: Prepare the Hollandaise Sauce
- Whisk egg yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water. Slowly drizzle in melted butter, whisking continuously until thickened. Adjust seasoning to taste.
Step 5: Assemble the Dish
- On each plate, layer the steamed spinach, then a broiled salmon steak. Place a poached egg on top and drizzle generously with hollandaise sauce. Season with additional salt and pepper if desired.
Equipment
- Poaching pan
- Steamer
- Broiler
- Whisk
- Serving plates
Notes
- Steam spinach and broil salmon a day ahead to save time on brunch day.
- Use frozen spinach or smoked/canned salmon as budget-friendly substitutes.
- Make hollandaise sauce in advance and keep warm over a double boiler.
- Poached eggs can be made ahead and reheated gently in hot water before serving.
- Try different greens like arugula or kale for a flavor twist.