Smoked Salmon Benedict Recipe
spinach, tomato, poached eggs*, salsa verde hollandaise, capers, goat cheese biscuit
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Biscuits
Follow the instructions on the biscuit mix package to prepare the dough. Roll out and cut into rounds. Bake according to package instructions and set aside.
Poach the Eggs
In a pot of simmering water, gently crack each egg into a small bowl and slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
Sauté the Spinach
In a skillet, add a splash of olive oil and sauté the fresh spinach until wilted. Season with salt and pepper to taste.
Prepare the Tomato
Slice the medium tomato into thin rounds.
Make Hollandaise Sauce
In a blender, combine 1/2 cup of salsa verde and 1 stick of melted butter. Blend until smooth for a quick salsa verde hollandaise.