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Salmon and Spinach Eggs Benedict with Butter Sauce

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Salmon and Spinach Eggs Benedict with Butter Sauce
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
738
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie738 kcal(35 %)
Protein43.24 g(44 %)
Fat54.24 g(47 %)
Carbohydrates17.54 g(12 %)
Sugar added0 g(0 %)
Roughage2.94 g(10 %)
Vitamin A1,262.73 mg(157,841 %)
Vitamin D2.04 μg(10 %)
Vitamin E6.49 mg(54 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.92 mg(84 %)
Niacin17.46 mg(146 %)
Vitamin B₆1.16 mg(97 %)
Folate301.99 μg(101 %)
Pantothenic acid2.67 mg(45 %)
Biotin11.84 μg(26 %)
Vitamin B₁₂5.1 μg(170 %)
Vitamin C33.63 mg(35 %)
Potassium767.44 mg(19 %)
Calcium188.26 mg(19 %)
Magnesium126.4 mg(42 %)
Iron6.07 mg(40 %)
Iodine79.85 μg(40 %)
Zinc1.41 mg(20 %)
Saturated fatty acids22.88 g
Cholesterol493.53 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
For Wilted Spinach
2 tablespoons
2 cloves
garlic (minced)
8 cups
fresh, local Baby spinach (triple washed)
For Eggs Benedict
1 tablespoon
4
2
2 tablespoons
8 slices
smoked Salmon
fresh Dill (to garnish)
For Hollandaise Sauce
3
1 tablespoon
½ cup
softened butter
1 pinch
salt (generous)
2
1 teaspoon
1 tablespoon
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Preparation

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.

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