Salmon and Bagel Egg Benedict for Mother’s Day Brunch

Salmon and Bagel Egg Benedict for Mother’s Day Brunch requires about 45 minutes from start to finish. This recipe makes 4 servings with 609 calories, 35g of protein, and 24g of fat each. For $2.91 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 3999 people were glad they tried this recipe. If you have hollandaise sauce, bagels, tomato, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course. It is brought to you by Foodie Crush. It is a good option if you're following a dairy free and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. Users who liked this recipe also liked Tex-Mex Eggs Benedict: A Southwestern Style Mother’s Day Brunch, Citrus Quinoa Salad & s for Mother’s Day Brunch, and Mother’s Day Brunch Hawaiian Style #MomInParadise.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat oven to 400 degrees.

2. Place fish in a 9 X 12 baking dish and add enough water to just cover fish.

3. Bake fish for 10 minutes or until opaque.

4. 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.

5. 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.

6. 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.

Nutrition Information:

covered percent of daily need