Salmon Benedict Recipe
2 Poached eggs atop a grilled salmon, english muffin, spinach. served with home potatoes, hash browns or sliced tomatoes
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Ingredients
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Salmon Benedict
Home Potatoes or Hash Browns
Method
Salmon Benedict
- 1
Prepare the Spinach
In a skillet, heat 1 tablespoon of butter over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper. Remove from heat and set aside.
- 2
Grill the Salmon
Season the salmon fillets with salt and pepper. In the same skillet or grill, add 1 tablespoon of cooking oil and heat over medium-high. Grill the salmon for 4-5 minutes on each side or until cooked through. Remove from heat.
- 3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.
- 5
Assemble the Dish
On each toasted English muffin half, place a portion of sautéed spinach, followed by a grilled salmon fillet. Top each with a poached egg. Serve immediately.
Home Potatoes or Hash Browns
- 6
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Rinse under cold water and drain.
- 7
- 8
Season the Potatoes
Add paprika, salt, and black pepper to the potatoes. Stir well to combine and cook for another 2-3 minutes.
- 9
Serve
Serve the home potatoes or hash browns alongside the Salmon Benedict.