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Eggs Benedict with smoked salmon

Nutritional info per serving

  • Calories: 320
  • Fat: 37.3g
  • Saturates: 21.1g
  • Salt: 4.44g

Eggs Benedict with smoked salmon

Start the weekend with this protein-packed brunch. Runny yolk, creamy hollandaise sauce and fresh smoked salmon are a dreamy combination for foodies


  • 2 x 150g packs fresh hollandaise sauce
  • 220g spinach
  • 50g butter, at room temperature
  • 4 very fresh eggs
  • 4 all-butter English muffins
  • 200g Orkney kiln-smoked salmon

Ready in: 15 mins

Serves: 4


  1. Reheat the hollandaise sauce according to the pack instructions.
  2. Wash the spinach in a colander, transfer to a pan with a splash of water, cover and heat for a couple of minutes until wilted. Remove from heat, squeeze out excess water, then return to the pan with a knob of butter and some seasoning.
  3. Poach the eggs in gently simmering, salted water for 1-2 minutes until the whites are set but the yolks are still runny.
  4. To assemble, halve, toast and butter the muffins, top with a spoonful of spinach, 1 or 2 slices of smoked salmon and a poached egg. Pour over the sauce and serve immediately