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Salmon Eggs Benedict with Avocado Hollandaise

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 A new twist on a breakfast staple, this Salmon Eggs Benedict with Avocado Hollandaise will transform your Sunday brunch. Enjoy on it's own or pair with roasted potatoes, fresh orange juice, or some warm coffee for a perfect start to your day! 

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 Make this recipe in 5 minutes or less with the help of ready to eat Wild Caught Salmon from Trifecta: 

TRY A LA CARTE 

Salmon Eggs Benedict with Avocado Hollandaise Sauce

COOK TIME:

5 min

PREP TIME:

5 min

YIELD:

1

DESCRIPTION

A delicious twist on a breakfast classic, this Salmon Eggs Benedict is sure to become a new favorite. Top with avocado hollandaise for the perfect creamy addition. 

INGREDIENTS

  • 4oz of Trifecta Salmon
  • English Muffin
  • Fresh Spinach
  • Avocado
  • Extra Virgin Olive Oil
  • Lemon Juice
  • 1 Egg

INSTRUCTIONS

  1. For the Hollandaise: In a blender combine ½ a ripe avocado and 2 pinch of salt and pepper with 2 tsps of lemon juice and 1/3 cup of water. Blend until smooth (approximately a minute and a half). While still blending, add 1 tablespoons of olive oil and continue to blend until combined. Set aside.

  2. Then, In the small saucepan add a ½ tbsp of olive oil and a handful of spinach, salt and pepper. Flip the spinach a couple times so that is coated in the olive oil and cook down until the spinach is wilted. Remove from heat for later use.

  3. In a small non-stick pan heat Trifecta salmon over low heat. When salmon is warm to the touch turn up head to medium to lightly brown and crisp up the salmon filet.

  4. While heating the salmon, toast the English muffin and eggs.

  5. To plate, place a portion of the wilted spinach on the English muffin and layer the browned salmon and poached egg. Top with the avocado hollandaise and some red pepper flakes.

NUTRITION FACTS

Servings: 1 | Calories Per Serving: 450

  • Total Fat 22g
    29%
  • Cholesterol 169mg
    50%
  • Sodium 268mg
    11%
  • Total Carbohydrates 27g
    18%
  • Sugars 1g
  • Protein 33g
    27%
  • Vitamin A 64
    64%
  • Vitamin C 20
    20%