Eggs Benedict Recipe

Serves 4



  • 8 oz smoked salmon
  • 2 English muffin
  • 1 oz butter
  • 1 teaspoon white vinegar
  • 4 whole eggs
  • 8 oz microgreens
  • 1 teaspoon chives, chopped


Dill Hollandaise Sauce

  • 1 clove garlic
  • ½ teaspoon fresh dill
  • 1 tablespoon lemon juice
  • 3 oz  olive oil
  • 3 oz liquid pasteurized egg product




  1. Bring a large pan of water to a rolling simmer. Add 1 teaspoon of white vinegar to help the eggs stick together when you add them to the water. Crack the eggs into a small bowl one at a time. Let the egg whites solidify around the yolk, approximately 3 to 5 minutes. As they cook, periodically use a large spoon to gently stir the water to help prevent the eggs from sticking and allow the yolks to set.

  2. Heat a separate pan, add 1 oz of butter and allow it to melt. Then add the English muffins to toast.

  3. For the sauce, use a blender and combine the garlic, dill, lemon juice, olive oil and egg product. Blend until smooth.

  4. When the English muffins are toasted, remove from pan and place a single muffin half on a plate.

  5. Next add smoked salmon on top of the muffin. Before removing the eggs from the water.

  6. Then, using a slotted spoon gently remove the eggs from the pan and allow the excess water to drain off.

  7. Place one egg on top of the salmon. Next, top with Hollandaise sauce.

  8. Add approximately 2 oz of microgreens on top of sauce, top with chopped chives.


Nutrition Facts

Calories: 538

Total Fat: 42 g

Saturated Fat: 13 g

Cholesterol: 259 mg

Sodium: 978 mg

Total Carbohydrate: 17 g

Fiber: 1 g

Sugar: 2 g

Protein: 24 g