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Eggs Benedict with Spinach & Smoked Salmon

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 417Cal
Protein 28g
Fat, Total 17g
- Saturated 4g
Carbohydrate 39g
- Sugars 12g
Dietary Fibre - g
Sodium 1091mg


Serves 4

  • 2 tsp vinegar
  • 8 eggs
  • 6 cups (120g) sliced fresh spinach
  • 1 pkt MAGGI Hollandaise Sauce Mix
  • 2 tsp fresh lemon juice
  • 1 tsp capers in brine, drained (optional)
  • freshly ground black pepper
  • 4 English muffins, split in two and toasted
  • 100 g smoked salmon, sliced


Prep time       Cook time 

  1. To poach eggs, three quarters fill a frying pan with water, add vinegar and bring to the boil. Break each egg into a saucer and carefully slip into the water. Cover the pan, gently simmer for 4-5 minutes or until the egg white is just set. Reduce heat if necessary.
  2. While the eggs are poaching, place spinach in microwave-safe dish, cover and microwave for 3 minutes. Drain thoroughly pressing out as much water as possible.
  3. To serve, place drained wilted spinach on each toasted muffin half, top with smoked salmon, drained poached egg and a spoonful of sauce.

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