Eggs Benedict Recipe

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Eggs Benedict
  • Chef: Chef Neeta Nagraj, Eggspectations, Jaypee Vasant Continental
  • Recipe Servings: 2
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Commonly, English muffin breads are used but this variation uses normal brown bread. Bread topped with some blanched spinach, smoked salmon, a delicately poached egg and Hollandaise sauce with a pinch of paprika. So let your taste buds go on a roller coaster of flavors with this classic egg dish.

Ingredients of Eggs Benedict

  • 2 eggs
  • 2 slices of brown bread
  • 2 Tbsp blanched spinach
  • 3 slices smoked salmon / chicken or ham
  • 3 tsp Gruyere or processed cheese
  • 2 tsp Hollandaise sauce
  • A pinch of paprika or red chilli powder
  • To garnish (Optional):
  • 1 slice of honeydew melon
  • 1 slice of pineapple
  • 1 slice of water melon
  • 1 slice of kiwi fruit
  • 3 pieces blanched asparagus

How to Make Eggs Benedict

  • 1.Heat water in a shallow pan. Reduce to a simmer, as soon as the water comes to a boil.
  • 2.Gently break two eggs into the water and let them poach for 3 to 4 minutes.
  • 3.Meanwhile toast the two bread slices and cut them into half so to have four triangles.
  • 4.Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs.
  • 5.Sprinkle grated cheese. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkle a pinch of paprika on the sauce.
  • 6.Arrange the asparagus spears on the plate, garnish with fruits and serve.