Restaurants›Rioja›Smoked Salmon Benedict Recipe

Smoked Salmon Benedict Recipe

Inspired by Rioja
Time30m
Serves4

spinach, tomato, poached eggs*, salsa verde hollandaise, capers, goat cheese biscuit

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Ingredients

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Main Ingredients

Method

Preparation Steps

1

Prepare the Biscuit

Prepare or purchase goat cheese biscuits and warm them in the oven according to package directions or your recipe.

2

Sauté the Spinach

In a skillet, sauté the spinach over medium heat until wilted, about 2-3 minutes. Set aside.

3

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

4

Prepare the Tomato

Slice the tomato into thin rounds.

5

Assemble the Benedict

On each warm goat cheese biscuit, layer sautéed spinach, a slice of tomato, and a portion of smoked salmon. Top with a poached egg.

6

Add Sauce and Garnish

Drizzle salsa verde and hollandaise sauce over the top. Garnish with capers.