Kick off Father’s Day celebrations with a delicious & nutritious breakfast. Not only does this eggs benedict recipe use salmon which is rich in omega-3 fatty acids, but it also contains generous amounts of spinach. Spinach is high in antioxidants such as Lutein & Zeaxanthin which is great for eye health. Enjoy!
Ingredients 4 eggs 2 teaspoons white vinegar 2 english muffins halved Small amount of butter 8 slices smoked salmon Chives, finally chopped 3 cups fresh spinach Ground pepper
Hollandaise Sauce 2 teaspoons lemon juice 2 teaspoons white vinegar 3 egg yolks 125g unsalted butter
Method
First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few minutes. Season with black pepper and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 to 5 minutes; remove from heat with a slotted spoon.
While the eggs are poaching, microwave spinach for 3 minutes. Drain thoroughly pressing out as much water as possible.
Lightly toast and butter the muffins, then place drained wilted spinach on each muffin half, top with a couple of slices of salmon, poached egg, spoon over some hollandaise and garnish with chopped chives.
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