Smoked Salmon Eggs Benedict with Blender Hollandaise

Follow this simple recipe and you can enjoy this restaurant-style brunch dish right at home.

  • Prep time: 20 min
  • Makes: 6
  • Cook time: 10 min

Nutritional Information

  • Calories
    .
    470
  • Potassium*
    .
    75 mg
  • Saturated Fat
    .
    22
  • Fat
    .
    39
  • Cholesterol
    .
    350 mg
  • Carbohydrates
    .
    17 g
  • Fibre
    .
    1 g
  • Sugar
    .
    1 g
  • Protein
    .
    15 g
  • Sodium
    .
    530 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

Blender Hollandaise
2 Naturegg Omega 3 eggs
2 tbsp / 30 ml fresh lemon juice (approx.)
1 cup / 250 ml unsalted butter, cubed
1/4 tsp / 1 ml each sea salt and ground black pepper (or to taste)
Eggs Benedict
1 tbsp / 15 ml white vinegar
2 tsp / 10 ml sea salt
6 fridge-cold Naturegg Omega 3 Eggs
6 thick slices baguette, lightly toasted
1 cup / 250 ml baby spinach leaves
6 oz / 180 g sliced smoked salmon

Directions

  1. Blender Hollandaise: Separate eggs, reserving whites for another purpose and placing yolks in a blender along with lemon juice. Meanwhile, melt butter in a small saucepan set over medium-low heat.

  2. With blender on medium speed, blend egg yolks and lemon juice; carefully and slowly pour in melted butter in a thin, steady stream leaving milky solids in bottom of saucepan, blending until a thick sauce forms. Season with salt and pepper and a little extra lemon juice, if needed, to taste. Makes about 3/4 cup (175 ml).

  3. Eggs Benedict: Fill a large, deep skillet with 1-inch (2.5 cm) water and bring to a simmer; add vinegar and salt. Working carefully and quickly, crack each egg into a ramekin and slide into simmering water. Cover pan; remove from heat and let stand for 5 minutes for soft yolks (or longer for firmer yolks).

  4. Meanwhile, layer baguette slices with spinach and smoked salmon. Use a slotted spoon to transfer poached eggs to a paper towel-lined plate to blot dry and then carefully arrange on toasts. Spoon hollandaise sauce over top and serve immediately.

Tips

  1. To make hollandaise ahead; transfer to a glass, heat-proof bowl and refrigerate for up to 2 days. Set bowl over a pot with 1-inch 2.5 cm) of barely simmering water to gently reheat. If it splits, whisk in boiling water, 1 tsp (5 mL) at a time, until emulsified.

  2. To make poached eggs ahead; transfer poached eggs to an ice water bath to stop the cooking process. Refrigerate for up to 8 hours. Reheat poached eggs in warm water just before serving.

  3. Leftover hollandaise can be served over grilled fish, steak, chicken and vegetables such as asparagus or green beans.

  4. For a traditional Eggs Benedict, layer poached eggs over toasted English muffins topped with Canadian bacon, cooked peameal or ham.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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