Egg benedict with salmon



(Image Source|balise42)

By balise42 ( [CC-BY-SA-2.0], via Wikimedia Commons

Cooking breakfast can be such a fuss! There are times when you wake up foggy-headed and clueless about what to make or you open the refrigerator to find that there’s nothing interesting for you to eat. Do you have eggs, Salmon and few leafy greens in the fridge? If yes, then you are set to pamper yourself with a quick and delicious egg benedict with salmon.

And no, you don’t need non-healthy ingredients like English muffin and bacon to make it wholesome. My fitness version of this classic breakfast comes with a leafy twist which makes sure that the dish is tasty and filling at the same time.

With egg benedict and salmon in your breakfast menu, you hardly need to control your morning hunger pangs for as long as half an hour. Just be patient for 20 minutes and the dish is ready to kick start your morning with wonderful flavors. However, the very sight of the entire ensemble nestled in fresh kale and golden egg yolk dripping down against the pink backdrop of salmon is bound to increase your hunger manifold. So don’t wait and plunge your fork to enjoy egg benedict and salmon, just the way a caveman would have liked it.


Serves: 2

  • 2 large eggs
  • Bunch of fresh kale leaves, washed, spun dry, tough stems chopped off and shredded
  • 6 oz salmon fillet, skin on
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • Freshly ground black pepper


  • Warm up your oven to 450 degrees F while you do the prep work.
  • Place the salmon in a baking dish, with its skin side facing up and smother it with a lashing of olive oil.
  • Bake in the oven for 15 minutes or until its internal temperature rises up to 150 degrees F, as indicated by an instant-read thermometer.
  • While the salmon cooks, steam the kale in a pot of boiling water for a couple of minutes.
  • Drain it out into a colander and spread it out onto two serving plates; set aside.
  • To make the poached eggs, bring water to a simmer in a saucepan and splash in lemon juice.
  • Once the salmon is ready, transfer it onto a cutting board and slice it into halves.
  • Place one half onto the bed of kale leaves in each plate and set aside.
  • Crack the eggs , one by one, into a saucer and slide it carefully onto the simmering water-lemon juice mixture.
  • Poach the eggs for 2 minutes and drain them out using a slotted spoon and place one on top of each salmon half.
  • Season with a dash of ground pepper on top and serve right away.