Salmon Benedict
Posted on: January 24, 2018

Salmon Benedict
Serves 4 to 6

½ pound cooked salmon (left over from your Dill
Salmon recipe the night before, page 118)
4 to 6 slices Canadian bacon
8 tablespoons (1 stick) unsalted butter
¼ cup 2% milk
1 (0.9 ounce, 25 grams) packet hollandaise sauce
mixture (we prefer Knorr)
2 large eggs
6 English muffins, halved
Salt and black pepper


Take your leftover salmon, put it in some foil, and reheat it on the
grill or griddle. While you’re at it, heat up the Canadian bacon, too.
To make your hollandaise sauce, combine the butter, milk, and hollandaise
mixture in a medium-sized pan over medium heat. Let this
simmer until thick and ready.
Crack your eggs on a hot griddle and let them cook until sunny-side
up. You may want to pour a little water on the griddle and cover it
so the steam helps cook the eggs to over easy without having to flip
Toast your English muffins on the grill. Put your eggs, salmon, and
Canadian bacon on one side of each muffin, then drizzle the hollandaise
sauce across the top and top with the other half of the muffin.
Season with salt and pepper to taste.

This is a traditional breakfast that most people are intimidated by
in the woods. This is also a great way to take leftover food from the
night before and use it as a breakfast protein.


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