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Salmon Egg Benedict Recipe

Salmon Egg Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Salmon fish, a poached egg, and a sauce. It is loaded with Protein, Fiber, and Omega-3 Fatty Acids.

Nutrition Information

Per Serving: 1 Number - 159.0 gm

  • 245.7 kcal
  • 10.9 gm
  • 12.2 gm
  • 14.4 gm
    Total Fat
  • 1.6 gm
    Total Fiber
72.9 Ml(73.0 ml) Water
1 Tsp(4.0 gm) Vinegar
2 Egg Whole(90.0 gm) Egg
1/8 Tsp(0.54 gm) Salt
60 Gm(60.0 gm) Salmon
1/2 Tsp(1.0 gm) Butter
1/4 Tsp(1.0 gm) Butter
2 Slice(50.0 gm) Brown Wheat Bread
2 Tbsp(12.0 gm) Butter
1/8 Tsp(0.3 gm) Black Pepper
1/8 Tsp(0.54 gm) Salt
1/4 Tbsp(1.0 gm) Lemon Juice
2 Number(24.0 gm) Egg Yolk
  • For Hollandaise Sauce

    On a double boiler place bowl and add into the 1 number egg yolk,1/3rd tsp lemon juice,1/8th tsp salt,1/8th tsp black pepper powder and add melted butter time to time.

  • Whisk it well till the pale yellow in color.

  • For Salmon Egg Benedict

    Cut 2 no.brown bread slices with round cutter and taost with 1/4th tsp butter.Remove On a Plate

  • Cook salmon slice with 1/4th tsp butter and place over the bread slice.

  • Place poached egg and pour hollandaise sauce.

  • Serve