Salmon and Spinach Eggs Benedict with Butter Sauce

Salmon and Spinach Eggs Benedict with Butter Sauce
15 min.
25 min.
Ready in


for 4 servings
For Wilted Spinach
2 tablespoons olive oil
2 cloves garlic (minced)
8 cups fresh, local Baby spinach (triple washed)
For Eggs Benedict
1 tablespoon Vinegar
4 eggs
2 English muffin
2 tablespoons butter
8 slices smoked Salmon
fresh Dill (to garnish)
For Hollandaise Sauce
3 egg yolks
1 tablespoon water
½ cup softened butter
1 pinch salt (generous)
2 cayenne pepper
1 teaspoon lemon juice
1 tablespoon light ligth cream
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Preparation steps

Step 1/7
For Wilted Spinach:
Step 2/7
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil for 1 minute. Add spinach to the pan and turn leaves in warm oil until they wilt. Season the wilted spinach with salt and pepper and keep warm.
Step 3/7
For Eggs Benedict:
Step 4/7
Add the vinegar to a gently simmering skillet of water. Gently crack the eggs into a small bowl and slide them into the simmering water. Poach the eggs for 3 to 4 minutes, or until just set.
Step 5/7
Meanwhile, split and toast the English muffins and spread with the butter. Arrange on warm plates. Place wilted spinach on each muffin half and top with smoked salmon and a poached egg. Garnish with fresh dill and hollandaise sauce. Serve immediately.
Step 6/7
For Hollandaise Sauce:
Step 7/7
Beat egg yolks and water together in the top of a double boiler set over simmering water, until the mixture is pale yellow. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add salt, cayenne pepper, add lemon juice. Stir in the cream. Remove from heat and keep warm until ready to serve.