Salmon and Bagel Egg Benedict

Name: Salmon and Bagel Egg Benedict
Yield: 1 serving
Ingredients: 4 bagels; ½ pound king salmon divided into 2 ounce portions; 8 eggs; Hollandaise sauce; 1 to mato; 1 avocado; paprika or chili powder for garnish

User Reviews

4.8

114 reviews

Excellent

Course
Breakfast, Others
Cuisine
Vegetarian

Salmon and Bagel Egg Benedict

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

4 bagels split
½ pound king salmon divided into 2 ounce portions
8 eggs
Hollandaise sauce I use one package of Knorr's classic sauce spiked with lemon or this recipe
1 to mato sliced
1 avocado sliced
paprika or chili powder for garnish

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Instructions

Preheat oven to 400 degrees. Place fish in a 9 X 12 baking dish and add enough water to just cover fish. Bake fish for 10 minutes or until opaque. Remove from baking dish and keep warm.
Prepare hollandaise according to this recipe or package directions.
In a saucepan or skillet with high edges bring water to almost boiling so white bubbles form on bottom of pan. Add 1 teaspoon white vinegar. Crack eggs into water keeping whites close to egg yolks. Gently spoon water over yolks and cook for 3-5 minutes or until whites are firm. Remove eggs from pan with a slotted spoon and set aside. Trim ragged edges with kitchen shears.
Toast bagels and top with layers of tomato, avocado, salmon and egg. Spoon hollandaise over eggs, sprinkle with paprika or chili powder and serve.