Jul 14 2026
Restaurants›Downtowner Woodfire Grill›Salmon Eggs Benedict Recipe

Salmon Eggs Benedict Recipe

Inspired by Downtowner Woodfire Grill
Time45m
Serves2

Fresh Atlantic salmon, spinach, caramelized onion, & Moe's special hollandaise sauce with poached eggs

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Ingredients

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Salmon and Spinach

Hollandaise Sauce

Eggs and Assembly

Method

Salmon and Spinach Preparation

  1. 1

    Cook the Salmon

    Preheat the oven to 375°F (190°C). Place the fresh Atlantic salmon on a baking sheet lined with parchment paper. Season with salt and pepper to taste. Bake for 15-20 minutes, or until cooked through and flaky.

  2. 2

    Sauté Spinach

    In a skillet over medium heat, add a small drizzle of olive oil. Add the fresh spinach and sauté for about 2-3 minutes or until wilted. Set aside.

  3. 3

    Caramelize Onions

    In the same skillet, add sliced onions and cook on low heat for about 10-15 minutes, stirring occasionally, until they are golden brown and caramelized. Set aside.

Hollandaise Sauce Preparation

  1. 4

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.

  2. 5

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.

  3. 6

    Create the Sauce

    Place the bowl over a pot of simmering water (double boiler). Continuously whisk the egg yolk mixture for about 2-3 minutes until it begins to thicken. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Remove from heat and set aside.

Eggs and Assembly

  1. 7

    Poach the Eggs

    Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

  2. 8

    Toast the English Muffins

    While the eggs are poaching, split the English muffins and toast them until golden brown.

  3. 9

    Assemble the Dish

    On each toasted English muffin half, layer the sautéed spinach, followed by the cooked salmon, and the caramelized onions. Top each with a poached egg and generously drizzle with the hollandaise sauce. Garnish with fresh chives.

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