Eggs Benedict with Spinach & Smoked Salmon Recipe

Eggs Benedict with Spinach & Smoked Salmon


  • 2 tsp
  • 8 (360g)
  • 6 cups (120g)
    fresh spinach
  • 1 pkt
  • 2 tsp
    lemon juice
  • 1 tsp
    capers in brine, drained (optional)
  • freshly ground black pepper
  • 4
    English muffins, split in two and toasted
  • 100g
    smoked salmon, sliced

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. To poach eggs, three quarters fill a frying pan with water, add vinegar and bring to the boil. Break each egg into a saucer and carefully slip into the water. Cover the pan, gently simmer for 4-5 minutes or until the egg white is just set. Reduce heat if necessary.

  2. While the eggs are poaching, place spinach in microwave-safe dish, cover and microwave for 3 minutes. Drain thoroughly pressing out as much water as possible.

  3. To serve, place drained wilted spinach on each toasted muffin half, top with smoked salmon, drained poached egg and a spoonful of MAGGI Hollandaise sauce.