Eggs Benedict With Canned Salmon & Herby Hollandaise
This easy Eggs Benedict recipe is made with canned salmon and a lighter homemade herby hollandaise sauce. It’s a delicious and healthy brunch option, rich in protein, heart-healthy omega-3s, and lots of greens.
Thank you so much to Gold Seal Canada for sponsoring this post. You can follow Gold Seal Canada on their Instagram and Website for more recipe inspiration!
Looking for some healthy brunch inspiration? Look no further! I’ve teamed up with my friends at Gold Seal Canada to bring you this Canned Salmon Eggs Benedict served with a herby hollandaise, lots of lemon, and steamed asparagus.
While I served this dish with one of my favourite springtime veggies – asparagus – feel free to switch things up based on what you have on hand. This would taste equally as good with some sautéed spinach, avocado, or a fresh arugula salad.
For this recipe, I used Gold Seal Canada’s Wild-Caught, MSC-Certified Canned Pink Salmon, which is rich in protein, calcium, and omega-3 fatty acids.
Using canned salmon instead of smoked salmon (as you more often see in a restaurant’s Eggs Benedict), makes for a convenient, affordable, and lower-sodium swap without compromising on flavour.
Recipe Ingredients Needed
All you need to make this canned salmon eggs benedict recipe is 9 simple ingredients:
- Gold Seal Canada’s Pink Salmon
- fresh parsley
- fresh dill
- lemon
- butter
- whole eggs + extra egg yolks
- whole wheat English muffins
- salt
- pepper
Recipe Variations & Modifications
For a gluten-free version of this recipe, simply use a gluten-free English Muffin.
For a dairy-free option, swap the regular butter with a vegan butter and ensure that your English muffin is dairy-free as well.
What To Serve With Salmon Eggs Benedict
This canned salmon eggs benedict would taste amazing with a side of potatoes and/or veggies!
Some pairing ideas for you:
- crispy roasted potatoes with chili & paprika
- baked parsnip fries
- roasted potatoes with za’atar & lemon
- crispy smashed potatoes with parsley yogurt sauce
- easy roasted zucchini with parmesan & basil
- smashed potatoes with hemp seed pesto
- roasted asparagus with pecan parm
- juicy oven-roasted radishes
Canned Salmon Health Benefits
Canned salmon is a great source of:
- complete, quality protein
- heart-healthy omega-3s
- vitamin D
- calcium
To maximize the nutrition benefits, be sure to eat the bones – that’s where the vitamin D and calcium are stored. They’re super soft and mash up easily with a fork (you won’t even notice them – promise!)
More Healthy Canned Salmon Recipes
- Healthy Canned Salmon Potato Salad
- Heart-Healthy Salmon Quinoa Burgers
- Canned Salmon Eggs Benedict with Herby Hollandaise
- Canned Salmon Crostini: 3 Ways
Did you give this Eggs Benedict With Canned Salmon & Herby Hollandaise Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Canned Salmon Eggs Benedict With Herby Hollandaise
Ingredients
- 1 can Gold Seal Canada’s Pink Salmon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 lemon, juiced
- 2 egg yolks (for hollandaise)
- 1/4 cup butter, melted
- 4 whole eggs (to be poached)
- 2 whole wheat English muffins, sliced in half to make 4 slices
- Salt + pepper to taste
Instructions
- Open and drain 1 can of Gold Seal Canada’s Pink Salmon. In a bowl, flake salmon and remove any larger bones. Add half of the chopped parsley and dill, and add to the bowl with juice from half a lemon. Mix together and set aside.
- To make the hollandaise sauce, heat a saucepan with a small amount of water until it comes to a simmer. In a large stainless steel or glass mixing bowl, whisk the 2 egg yolks and juice from 1/2 a lemon. Once the water is simmering, place the mixing bowl over the saucepan to keep the bowl warm (but avoid touching the water).
- Slowly drizzle in the melted butter and continue to whisk until the sauce has thickened. If the sauce becomes too thick, feel free to add a small amount of warm water until you reach the right consistency. Remove saucepan and mixing bowl from heat, and add salt to taste. Keep the hollandaise warm by leaving it on top of the saucepan with warm water (just make sure the heat is off!)
- Poach the 4 remaining eggs (2 per person). Set poached eggs aside on a paper towel to allow them to drain.
- Once all ingredients are ready, toast English muffins and add the remainder of the chopped herbs to the hollandaise sauce and stir together.
- Top each slice of the English muffins with salmon mixture, a poached egg, and a drizzle of hollandaise. Serve with veggies or side dish of choice, and finish everything with a squeeze of lemon juice, salt, and pepper to taste. Enjoy immediately!
Notes
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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4 Comments on “Eggs Benedict With Canned Salmon & Herby Hollandaise”
This was a great recipe for using up half a tin of red salmon. Had it for dinner, with some veg.
So happy to hear that you enjoyed this one, Darren!! Thanks so much for sharing 🙂
I had to substitute the salmon for tuna as that’s what I had but I found the recipe a bit too acidic — the hollandaise didn’t quite feel like it meshed with the fish but I enjoyed the dill and parsley flavors! Separately, the dish components were tasty!!
Hi Kate! Thanks so much for your feedback. I’m sorry to hear that this wasn’t quite a hit for you, hopefully it was still edible though! Perhaps the hollandaise pairs better with salmon than with tuna? This is a really early recipe on the blog though, I may need to revisit it!!!