Salmon Benedict

Salmon Benedict

Reinvent your leftovers from our Poached Salmon with Hollandaise into this classic brunch dish. This recipe serves 2 to 4 people, depending on how hungry you are.

To reheat the salmon, we recommend popping it in a 275°F oven for a couple of minutes. If you need to thin out the Hollandaise Sauce, add a tablespoon or two of hot water until the desired consistency is reached.

Ingredients

  • 2 Tbsp. white vinegar
  • 4 large eggs
  • 2 Poached Salmon fillets, heated – click for recipe
  • 2 English muffins, split and toasted
  • 2 avocados, sliced
  • 2 cups baby arugula
  • Hollandaise Sauce – click for recipe
  • Chopped chives (optional)

Cooking instructions

  1. Bring a shallow pan of water to a boil. Add the vinegar and reduce the heat to maintain a simmer.
  2. Break 1 egg into a custard cup or small bowl. Swirl the water with a spoon and drop in the egg. Cook the egg in simmering water to desired doneness. (For a firm white with runny yolk, we suggest cooking for 3 minutes.) Remove the egg to a plate with a slotted spoon. Repeat with the remaining eggs.
  3. Flake the salmon into large pieces. To serve, top the English muffin halves with avocado slices, baby arugula, salmon, a poached egg, and Hollandaise Sauce. Sprinkle with chives, if desired.

 


Ready to join the Moink Moovement and help us fight for the family farm?

You can do that here!

See our boxes

 

Leave a Comment

Your email address will not be published.