Smoked Salmon Eggs Benedict Topped with Creamy Basil Sauce

Feeling bored of the usual cereal breakfast? Start your day off right with this delicious recipe, or serve it up when you have company for an impressive sunrise surprise. This breakfast of champions can be made for less than $3 per person! Let’s see Egg and I beat that price!!

Treat yourself to a breakfast of champions Photo By: Jessica Whitehead

Treat yourself to a breakfast of champions
Photo By: Jessica Bruner

Smoked Salmon Eggs Benedict: (to feed 6)

1 package- English Muffins

Dozen- Eggs

1 Package- Smoked Salmon (can be found in the meat section of your local grocery store: Pre smoked, ready to eat)

Handful- Spinach

2- Avocados

Spices- Salt, Pepper, cayenne pepper, paprika

Desired amount- Butter

Creamy Basil Sauce: 

Handful(desired amount) of FRESH basil leaves

3 tbsp- Olive Oil

1/2 cup- Mayonaise or Sour Cream

1/2 tbsp- Dijon Mustard

Salt and Pepper to season

Directions for sauce: Combine all ingredients into a food processor and pulse until all basil leaves are

Directions: Poach the eggs in salted water to desired consistency. Don’t know how to poach, or don’t feel comfortable? That’s ok, this recipe is also delicious with over medium, or even scrambled eggs. Toast the english muffins and butter them if desired. Slice the avocado, and the smoked salmon if it’s not already. Layer the ingredients on top of the english muffins as pictured. From bottom to top: Spinach, smoked salmon, poached eggs and avocado slices. Top the dish with the creamy basil sauce Garnish with paprika, and a basil leaf. Enjoy with some great company!!!

 

 

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