Pescatarian

Smoked salmon eggs benedict

Name: Smoked salmon eggs benedict
Total time: 45 min
Yield: 2 servings
Ingredients: 20 g baby arugula; 30 g baby spinach leaves; 2 Tbsps butter; 3 large egg yolk; 4 free range eggs; 1 Tbsp dried dill; 1 lemon; 2 slice whole wheat bread; 2 servings salt and pepper; 226.8 g smoked salmon; 2 Tbsps water; 1 tsp worcestershire sauce

A delicious pescatarian dish featuring smoked salmon, poached eggs, and a tangy lemon dill hollandaise sauce. This recipe is rich in protein, vitamins, and minerals, making it a nutritious choice for breakfast or brunch. Perfect for special occasions or holidays.

Ingredients

baby arugula

20 g

baby spinach leaves

30 g

butter

2 Tbsps

egg yolk

3 large

free range eggs

dried dill

1 Tbsp

lemon

whole wheat bread

2 slice

salt and pepper

2 servings

smoked salmon

226.8 g

water

2 Tbsps

worcestershire sauce

1 tsp

Method

Make Lemon Dill Hollandaise:Fill a medium saucepan about halfway with water, and bring to a gentle simmer over medium heat.
Put the egg yolks and water in a heatproof bowl, season with a pinch of dill (if using dried), salt, and pepper.
Whisk the ingredients together and then place the bowl on top of the saucepan. Keep stirring the egg mixture for about 5 minutes or until it begins to thicken. Make sure you dont scramble your eggs! Once the eggs are thickened, take the bowl off the water and set aside.Poach the eggs:Fill a medium saucepan with water, add a splash of white vinegar (optional, but this helps hold the whites together which results in nicely shaped eggs) and bring to a gentle simmer. You want tiny bubbles only, not a rolling boil. Gently add eggs to water and poach until deisred doneness.Meanwhile, toast bread.
Place toast on plates and top with arugula, spinach and salmon.
Place eggs on top of salmon and spoon hollandaise over the top.
Garnish with dill, salt and freshly cracked black pepper and serve.

Nutrition:

610 kcal

Carbs

33 g

Fat

33 g

Protein

44 g

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