Smoked Salmon Eggs Benedict
A UK breakfast recipe with 465 kcal and 30g of protein per serving, costing roughly £3.10 to make.
465kcal
30gProtein
53gCarbs (est.)
15gFat (est.)
£3.10Per serving
Ingredients
- eggs2
- English muffin1
- smoked salmon60g
- hollandaise sauce30g
- spinach30g
Method
- Bring a wide pan of water to a bare simmer — you want the odd bubble, not a rolling boil, or the whites will shred.
- Crack each egg into a cup and slide it in. Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon and rest on kitchen paper.
- Split and toast the muffin while the eggs poach. Wilt the spinach in a dry pan for 1 minute and squeeze out any water.
- Layer spinach then smoked salmon on each muffin half.
- Set a poached egg on each, spoon over the hollandaise and grind on black pepper. Serve immediately.
Meal-prep note
Poach the eggs up to a day ahead and drop them into hot water for 45 seconds to reheat. The hollandaise does not keep and should be made fresh.
Want a whole week
built around your macros?
Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.