Salmon Eggs Benedict


Salmon Eggs Benedict

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    Sautéed spinach, succulent cooked salmon, poached eggs and homemade No-Fail Hollandaise top off toasted English muffins in this elegant twist on a classic breakfast entrée.

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    Servings and Ingredients

    Serves 2
    8 oz. leftover cooked salmon fillet
    1 tbsp. Hy-Vee salted butter
    2 Hy-Vee pre-sliced original English muffins
    2 tbsp. Gustare Vita olive oil
    ½ c. finely chopped yellow onion
    1 (10-oz.) pkg. Hy-Vee frozen chopped spinach, thawed and squeezed dry
    ¼ c. finely chopped fresh dill
    2 tbsp. fresh lemon juice
    3 tbsp. Hy-Vee white distilled vinegar
    4 Hy-Vee large eggs
    1 recipe No-Fail Hollandaise
    Coarsely ground Hy-Vee black pepper
    Fresh chives, for garnish

    Things To Grab

    • Aluminum foil
    • Large nonstick skillet
    • 5-to 6-qt. Dutch oven
    • Shallow cup
    • Large spoon
    • Slotted spoon
    • Paper towels
    • 2 serving plates


    1. Preheat oven to 250 degrees. Place cooked salmon on a 16x12-in. sheet of foil. Bring up long sides of foil. Double-fold top, then double fold ends to seal packet, leaving room for heat to circulate inside. Heat in oven for 45 to 50 minutes or until heated through (165 degrees).

    2. Meanwhile, melt butter in a large nonstick skillet over medium heat. Place English muffin halves, cut sides down, in skillet. Cook for 4 to 5 minutes or until lightly toasted. Remove from skillet; set aside.

    3. Heat oil in same skillet over medium heat. Add onion; cook for 2 to 3 minutes or until tender and lightly browned, stirring occasionally. Add spinach, dill and lemon juice. Cook for 2 to 3 minutes or until heated through, stirring occasionally. Set aside.

    4. To poach eggs, fill a 5- to 6-qt. Dutch oven with 3 qt. water; bring to a gentle simmer. Stir in vinegar. Break each of the whole eggs into a separate shallow cup, being careful not to break the yolk. Stir water mixture using a large spoon. While water is still moving, slide each egg into the simmering water. Poach eggs at least 3 minutes, turning occasionally, until the whites are completely set and the yolks reach desired doneness. Remove from water with a slotted spoon. Drain on paper towels.

      Hyvee Culinary Expert Tip
      Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
      Hy-Vee Test Kitchen
    5. To assemble, place 2 English muffin halves on each of 2 serving plates, cut sides up. Top each with spinach mixture, salmon, poached eggs and hollandaise sauce. Season with black pepper. Garnish with chives, if desired. Serve immediately.

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    Nutrition facts


    1240 Calories per serving

    Amounts Per Serving

    • Total Fat: 93g
    • Cholesterol: 850mg
    • Sodium: 1230mg
    • Total Carbohydrates: 41g
    • Protein: 55g

    Daily Values

    Iron 35%
    Calcium 30%
    Vitamin D 90%
    Potassium 15%