Smoked Salmon Eggs Benedict
One of my favorite brunch bites is Eggs Benedict! This Paleo is Keto-friendly as long as you don’t add the gluten-free bread. I love the way smoked salmon pairs with this dish! The smokey flavor plays well with my Lemony Hallandaise Sauce. The extra boost in protein from the eggs and salmon is perfect for hungry humans!
Smoked salmon, also known as Nova, is a good source of protein, B vitamins, vitamin D, magnesium and selenium. It also has plenty of omega-3 fatty acids which are linked to a lower risk of heart disease, macular degeneration and Alzheimer’s disease.
As you may know by now, I LOVE Canyon Bakehouse Gluten-free bread! That’s the bread I used for this recipe 🙂 You can find it in the freezer section of your grocery. You can also order it online. This Smoked Salmon Eggs Benedict is so easy to make! You can make the poached eggs with or without a a special pan. I used these BPA free silicone poaching cups! They are super easy to use and you can just add them to any pot with boiling water. I hope you enjoy this recipe!
I hope you love it! Let me know how it comes out and make sure to tag me on Instagram @health.girl.guru and #HGGBITES
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you 🙂
Smoked Salmon Eggs Benedict
Prep time: 5 Minutes
Cook time: 3 Minutes
Total time: 8 Minutes
Servings: 2
Ingredients
Poached eggs
- 7 Pasture raised organic eggs (I use Vital Farms, 3 eggs used for sauce)
Lemony Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon dijon
- Pepper to taste
- Sprinkle of paprika
- 1/2 cup hot ghee, or coconut oil
Base Layer
- 4 slices of Canyon Bakehouse Gluten-free bread
