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Salmon and Bagel Egg Benedict
4.8 from 114 votes

Salmon and Bagel Egg Benedict

Salmon and Bagel Egg Benedict features toasted bagel halves topped with baked King salmon, poached eggs, fresh tomato and avocado slices, and hollandaise sauce. The dish combines smoky salmon and creamy avocado with the rich sauce over the toasted bagel, offering a layered brunch experience.

Course: Breakfast, Others
Cuisine: Vegetarian

Ingredients

  • 4 bagel split
  • ½ pound King salmon divided into 2 ounce portions
  • 8 egg
  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Prepare hollandaise according to this recipe or package directions.
  3. 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.
  4. Toast bagels and top with layers of tomato, avocado, salmon and egg. Spoon hollandaise over eggs, sprinkle with paprika or chili powder and serve.