Seared Salmon Eggs Benedict
Crispy pan seared salmon on a bed of sautéed spinach and a toasted English muffin with a lightly poached egg and a creamy hollandaise sauce drizzled on top. The ultimate brunch indulgence!
Servings 1 serving
Ingredients
- 2 3-4 oz salmon fillets
- 1 English muffin
- 4 cups fresh baby spinach leaves
- 1 tbsp olive oil
- 2 large eggs
- 2 tbsp white distilled vinegar
- Salt to taste
- Pepper to taste
- Chopped dill to garnish
- Chopped scallions to garnish
Hollandaise Sauce
- 2 large egg yolks
- 1 1/2 tsp lemon juice
- 4 tbsp unsalted butter, melted
- Salt and pepper to taste
Instructions
Salmon
- Season the salmon fillets with salt and pepper. In a pan over medium heat, add a tbsp of olive oil. When hot, add both pieces of salmon. Cook for about 4 minutes or until the salmon is golden and crisp. Flip to the other side and cook for about 4-5 minutes more. Remove the fish from the pan onto a plate and set aside.
English Muffin
- Slice English muffin in half. Toast until just browned.
Spinach
- In a pan over medium heat, add a tablespoon of olive oil. Sautee spinach with a little salt and pepper until it just begins to wilt. Remove from heat and set aside.
Hollandaise Sauce
- Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and continue to whisk until the mixture is thicker. Add salt and pepper to taste.
Eggs
- Bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny, about 3 minutes.
Assembly
- On a plate place down both english muffin halves. Divide spinach between each. Place a salmon fillet on each one. Add a poached egg on top of each. Drizzle with hollandaise. Garnish with chopped dill and scallions.
