A new twist on a breakfast staple, this Salmon Eggs Benedict with Avocado Hollandaise will transform your Sunday brunch. Enjoy it on its own or pair it with roasted potatoes, fresh orange juice, or some warm coffee for a perfect start to your day!
Make this recipe in 5 minutes or less with the help of ready to eat sustainably caught Salmon from Trifecta:
Salmon Eggs Benedict with Avocado Hollandaise Sauce
COOK TIME:
5 min
PREP TIME:
5 min
YIELD:
1
DESCRIPTION
A delicious twist on a breakfast classic, this Salmon Eggs Benedict is sure to become a new favorite. Top with avocado hollandaise for the perfect creamy addition.
INGREDIENTS
INSTRUCTIONS
For the Hollandaise: In a blender combine ½ a ripe avocado and 2 pinches of salt and pepper with 2 tsps of lemon juice and 1/3 cup of water. Blend until smooth (approximately a minute and a half). While still blending, add 1 tablespoons of olive oil and continue to blend until combined. Set aside.
Then, In the small saucepan add a ½ tbsp of olive oil and a handful of spinach, salt, and pepper. Flip the spinach a couple of times so that is coated in the olive oil and cook down until the spinach is wilted. Remove from heat for later use.
In a small non-stick pan heat Trifecta salmon over low heat. When salmon is warm to the touch turn up heat to medium to lightly brown and crisp up the salmon filet.
While heating the salmon, toast the English muffin and eggs.
To plate, place a portion of the wilted spinach on the English muffin and layer the browned salmon and poached egg. Top with the avocado hollandaise and some red pepper flakes.
NUTRITION FACTS
Servings: 1 | Calories Per Serving: 450
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