2 Serves
78 Mins
45 g
25 g
87 g
Prepare the poaching liquid in a saucepan by bringing water to a gentle simmer, then carefully crack the eggs into the water.
Ingredients, vitamins, and health benefits
Egg
English Muffins
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IrishVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
170 µg / 400 µgCalcium
319 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
640 mg / 1,250 mgPotassium
1694 mg / 4,700 mgSodium
4385 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
184 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
10 g / 20 gCholesterol
398 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Toast the English muffins until golden brown and lightly crisp.
Heat the olive oil in a frying pan over medium heat to lightly warm the smoked salmon slices.
Assemble the dish by placing the salmon on the muffins, topping with the poached eggs, and drizzling with hollandaise sauce. Season with salt and pepper to taste.
Olive Oil
Smoked Salmon
Salt
Black Pepper
Poached Egg
Hollandaise Sauce
Vitamin A
209 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
12 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
170 µg / 400 µgCalcium
319 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
640 mg / 1,250 mgPotassium
1694 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
10 g / 20 gCholesterol
398 mg / 300 mgCaffeine
0 mgNet Carbs
28
g35
g38
g
Mexican
AmericanZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
184 µg / 55 µgAlcohol
0 g