
Salmon Egg Benedict
0 20 mins 2 Servings
Salmon Egg Benedict features a perfectly poached egg atop a toasted English muffin or bread, layered with smoked salmon and drizzled with rich hollandaise sauce. This elegant dish combines savory and creamy flavors for a delightful brunch or breakfast experience.
Nutritional info
Per Serving: 1 Number - 159.0 gm
246 kcal
Nutritional Distribution
- Carbohydrate 10.88 gm
- Protein 12.19 gm
- Fat 14.40 gm
- Fiber 1.55 gm
Ingredients

Brown Wheat Bread
2 Slice (50.22 gm)

Salmon
60 Gm (60.0 gm)

Egg
2 Egg Whole (90.0 gm)

Vinegar
1 Tsp (4.32 ml)

Butter
1/2 Tsp (2.015 gm)

Salt
1/8 Tsp (0.54 gm)

Water
As Required (72.92 ml)

Egg Yolk
1 Number (24.43 gm)

Lemon Juice
1/3 Tsp (1.3872 ml)

Black Pepper
1/8 Tsp (0.3 gm)

Salt
1/8 Tsp (0.54 gm)

Butter
1 Tbsp (11.69 gm)
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Steps
Recipes Steps
-
For Egg
- Step 1 Poached 2 egg in water with 1 tsp vinegar and 1/8 tsp salt.
-
For Hollandaise Sauce
- Step 1 On a double boiler place a bowl and add 1 egg yolk,1/3 tsp lemon juice,1/8 tsp salt,1/8 tsp black pepper powder and 1 tbsp melted butter whisking it regularly.
- Step 2 Whisk it well till it thickens to a pale yellow sauce.
-
For Salmon Egg Benedict
- Step 1 Cut 2 brown bread slices with round cutter and toast with 1/4 tsp butter. Remove on a plate
- Step 2 Cook 60g salmon slice with 1/4 tsp butter and place over the bread slice.
- Step 3 Place the 2 poached eggs on top and drizzle hollandaise sauce.
- Step 4 Give a Nestle Twist by adding white sesame seeds.
- Step 5 Serve
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