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Mediterranean Diet Recipes

Eggs Benedict With Wild Caught Smoked Salmon

Elevate your brunch with this heart-healthy twist on Eggs Benedict. Featuring a smooth olive oil hollandaise whipped up in a food processor, this dish is served atop whole wheat English muffins, layered with wild-caught smoked salmon, sautéed spinach, and fresh tomatoes. It’s a lighter, nutritious version of the classic, perfect for a quick and satisfying brunch that doesn’t compromise on flavor. Whether you’re hosting friends or enjoying a quiet morning, this dish brings a gourmet feel to your table, packed with wholesome ingredients

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • Whole wheat English muffins
  • Wild caught smoked salmon
  • 6 oz fresh spinach
  • 2-3 garlic clove, minced
  • Juice of a lemon
  • Fresh tomato slices
  • Splash of red wine vinegar
  • Poached egg for on top

For Hollandaise Sauce:

  • 2 eggs
  • 1/2 cup lemon juice
  • 1 cup extra virgin olive oil
  • 1 tsp kosher salt
  • Dash of paprika
  • 1/2 tsp black pepper

Directions:

  1. begin preparing everything for the eggs Benedict – let’s start off by turning our pan to medium heat with one tbsp of olive oil, then add the 6 oz of spinach. Begin to wilt down, and after a minute add the garlic. Stir together add salt and pepper and once the spinach is cooked turn off the heat and add a squeeze of lemon. Taste and adjust salt if necessary.
  2. slice tomatoes into 1/4 inch thick slices and season with salt and pepper. Set aside
  3. bring a pot of water to boil and add a couple dashes of red wine vinegar – this will help the eggs poach and stay together. It won’t effect the flavor of the egg. When the water begins to boil, stir it clockwise so the water creates a swirl motion, then add the cracked egg carefully inside one at a time. Cook until the yolk is still soft to the touch
  4. make Hollandaise sauce – grab your food processor and crack two eggs inside. Add the 1/4 cup of lemon juice, salt, pepper, and paprika. On the side in a small pot warm up the extra virgin olive oil to approximately 120 F. Begin blending that mixture together, then slowly stream in the warm olive oil. When you finish adding all the oil, open the lid and you will see the beautiful sauce has thickened and has a shiny gloss to it. Taste for seasoning and add a little more lemon or salt to balance the flavors if necessary.

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