Salmon Eggs Eggs Benedict

This Salmon Eggs Eggs Benedict has 14g protein for 350 calories per serving — full macros included, which most recipe sites omit.

Nutrition & macros (per serving)

Ingredients

• 1 Cup Eggs
• 1 Cup White Wine Vinegar
• 1 Cup English Muffins
• 1 Cup Butter
• 1 Cup Smoked Salmon
• 1 Cup Lemon Juice
• 1 Cup White Wine Vinegar
• 1 Cup Egg
• 1 Cup Unsalted Butter

Method

1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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Recipe & nutrition data via TheMealDB. Macros are estimates — verify against your ingredients and portions.