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Salmon and Bagel Eggs Benedict

Egg and salmon bagel


4 bagels, split
1/2lb. king salmon divided into 2oz. portions
8 eggs
Hollandaise sauce
1 tomato, sliced
1 avocado, sliced
Paprika or chili powder for garnish


Preheat oven to 400º F. Place fish in a 9x12 baking dish and add enough water to just cover fish. Bake fish for 10 minutes or until opaque. Remove from baking dish and keep warm.

Prepare hollandaise according to package directions, if needed.

In a saucepan or skillet with high edges, bring water to almost boiling so white bubbles form on bottom of pan. Add 1 teaspoon white vinegar. Crack eggs into water keeping whites close to egg yolks. Gently spoon water over yolks and cook for 3–5 minutes or until whites are firm. Remove eggs from pan with a slotted spoon and set aside. Trim ragged edges with kitchen shears.

Toast bagels and top with layers of tomato, avocado, salmon, and egg. Spoon hollandaise over eggs and sprinkle with paprika or chili powder. Serve.


View Video Tutorial