Okay guys, I have a recipe you are going to just love – Salmon Eggs Benedict.
Eggs Benedict has to be one of the most delicious breakfast or brunch meals ever and Salmon Eggs Benedict just takes it up a notch for sure. Thankfully my husband and son made it for me for Mother’s Day brunch!
I had the easy job of photographing it and then savoring every little bite. I have to say, they did a mighty fine job making this salmon eggs benedict for me. Sweet, tender, flaky salmon piled on top of steamed spinach all crowned with a perfectly poached egg and hollandaise sauce. It makes my mouth water everytime I think about it!
Add a fruity mimosa to this brunch menu and I promise you, you’ve got a winner!
Here’s how I make my salmon eggs benedict.
Salmon Eggs Benedict
- 8 – 9 ounces spinach, steamed
- salmon steaks, broiled
- 4 eggs, poached
- hollandaise sauce
- salt and pepper
- Drain steamed spinach, removing all excess water.
- For each serving, layer approximately 1 cup steamed spinach, topped with salmon, and poached egg.
- Spoon hollandaise sauce over the top. Salt and pepper to taste.
Nutrition information is automatically calculated, so should only be used as an approximation.
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