Regal King Salmon Eggs Benedict

Difficulty: Easy 
Serves: 6  


400g Natural Wood Roasted Regal Salmon

12 Free Range Eggs

250g Baby Spinach Leaves

1 Tablespoon Butter



3 cups Self-raising Flour

3 Free Range Eggs

50g Feta Cheese, Crumbled

100g Butter, Melted

500mls Milk

1 Tablespoon Basil Pesto 

Pinch of Salt and Pepper



6 Free Range Egg Yolks

275g Butter Melted

½ Teaspoon Mustard Powder

Juice of one Lemon

Pinch of salt and Pepper





Tip: Remove salmon from refrigerator to get to room temperature. For quick version buy English muffin & hollandaise from your local supermarket.

To make the muffin, grease 6-hole muffin tray and preheat the oven to 180c. In a medium size bowl, mix together the self raising flour, salt and pepper then make a well in the centre. Place eggs, crumbled feta, basil pesto and melted butter into the centre along with half of the milk and begin to fold the flour and eggs together whilst adding the remaining milk slowly to the mixture. Spoon mixture evenly into the muffin tray and bake for 25 minutes checking the muffins half way through. Once cooked remove from oven and set aside to cool before removing from muffin tray.

To make the hollandaise, place egg yolks and lemon juice into a medium size bowl. Over a pot of simmering hot water whisk together - not allowing the water to touch the bowl - whisk in the melted butter, mustard power, salt and pepper until the sauce thickens. Set aside.

In a medium saucepan boil water and 100mls of white vinegar to near boil then turn down to a simmer. Crack eggs into the saucepan - preferably 2 eggs at a time - and leave for 3.5 to 4 minutes, check the whites on the eggs by pressing softly to see if they are cooked through and remove with a slotted spoon.

Place baby spinach leaves, a tablespoon of butter, pinch of salt and pepper and a drizzle of olive oil into a saucepan for 1 minute. Trim and cut muffin in half and place both slices onto a plate.

To serve, top both muffins with baby spinach leaves. Place the Wood Roasted Regal King Salmon on top of the baby spinach followed by two poached eggs. To finish, drizzle the eggs with hollandaise and serve immediately.

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