Brunch Hollandaise Smoked Salmon Eggs Benedict
Olive Oil Hollandaise
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients

Ingredients for 8 servings
Yields 1 cup; 2 tablespoons = 1 serving
- 3 egg yolks
- juice from 1 lemon
- 2 1/2 tablespoons hot water
- 3/4 cup olive oil
- pinch of sea salt
- 1 tablespoon smoked paprika
Steps
- To a food processor (or blender), add egg yolks, hot water and lemon juice. Pulse blend for a few seconds until somewhat slushy.
- Set the food processor on a constant speed, then slowly pour in olive oil as it mixes. As the sauce forms/thickens, add a generous pinch of sea salt and the measured smoked paprika. Stop the food processor once you have reached your desired level of consistency as some may like it thicker/thinner than others. Season to taste with sea salt & pepper using a spatula.
- Set aside. Store in an airtight container in the fridge.
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Calories
200
Protein
1g
Fat
22g
Carbs
1g
Sodium
290mg
Fiber
0g
Sugar
0g
Smoked Salmon Eggs Benedict with Avocado
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients

Ingredients for 1 serving
- 1/2 wheat English muffin, toasted
- (SUBSTITUTE: thick eggplant slice, roasted)
- 2 tablespoons mashed avocado
- 2 oz smoked salmon
- 1 poached egg
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil hollandaise
- Garnish
- fresh or dried dill
Steps
- Bring a pot of water to a boil. Add a pinch of sea salt & 1 tablespoon white wine vinegar. Crack an egg into a small dish/bowl, then dump the egg into the boiling water. Allow to cook for 3 – 5 minutes depending on how cooked you want the egg white. Use a slotted spoon to remove the egg and place on a paper towel.
- Toast the muffin half OR the eggplant.
- Add avocado, smoked salmon, the poached egg and hollandaise. Garnish with dill!
Calories
550
Protein
22g
Fat
43g
Carbs
22g
Sodium
1620mg
Fiber
8g
Sugar
3g