Smoked Salmon Benedict Recipe
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Spinach
In a skillet, melt the butter over medium heat. Add the fresh spinach and sauté until wilted. Season with salt and pepper. Remove from heat and set aside.
- 2
Toast the English Muffins
Split the English muffins and toast them until golden brown. Place them on plates, cut side up.
- 3
Poach the Eggs
Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
