Salmon & Eggs Benedict with Wilted Spinach & Avocado


Salmon & Eggs Benedict with Wilted Spinach & Avocado

Salmon & Eggs Benedict with Wilted Spinach & Avocado. Take breakfast to the next level with our mouth watering Salmon & Eggs Benedict with Wilted Spinach & Avocado. 

Serves 8

8 large eggs

40g butter

2 garlic cloves, crushed

2 bunches English spinach, washed and coarsely chopped

4 individual ciabatta rolls, split in half, toasted and buttered

2 avocados, sliced

500g smoked salmon slices

Chives, snipped, to garnish


Hollandaise Sauce  

3 egg yolks

180g butter, chopped into 2cm cubes, at room temperature

2 tbsp lime juice

1 tsp finely grated lime zest


Begin by making the hollandaise sauce. Bring a saucepan of water to the boil, then find a heatproof bowl that will sit snugly over the top. Remove the bowl from the pan. Reduce the heat to low, so the water is barely simmering.

Place the egg yolks and 2 tablespoons of water into the bowl, then place over the pan of water. Use a whisk to mix for 3 minutes, or until the mixture is pale and thick and leaves a trail when the whisk is lifted.

Add the butter one cube at a time, whisking constantly until incorporated. Be careful not to overheat, or the sauce may curdle. The sauce will thicken as it cooks gently – this process will take about 8-10 minutes. Remove from the heat and add the lime juice and zest, then season well with salt and pepper. Cover until ready to serve.

To poach the eggs, fill a large saucepan with about 2-3cm of water. Bring to a simmer and crack 2-3 eggs at a time into the water, ensuring the water just covers the egg. Allow to cook for 3 minutes for soft-poached eggs (cook a bit longer if you prefer them firmer). Remove with a slotted spoon, then cook the remaining eggs. Keep warm.

Remove the water from the saucepan and heat over medium heat. Add butter and garlic, cook for 1 minute. Add spinach, cook for 2-3 minutes or until wilted. Season with salt and pepper.

To serve, place the spinach on the ciabatta rolls. Top with sliced avocado, smoked salmon and egg. Drizzle with hollandaise sauce, then garnish with chives.


Smart Tips

If your hollandaise overheats and this causes the sauce to seperate, remove the bowl from the heat and whisk in an ice cube. This should help the sauce cool down, and will hopefully bring it back together. 

Try serving with elderflower prosecco. Pour 1-2 teaspoons of elderflower cordial into a glass, then top with chilled prosecco. 


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