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Regal Smoked Salmon Eggs Benedict

3.6 Stars Based on 18 reviews
  • Serves 6
  • Preparation time N/A
  • Cooking time 25 mins
  • Oven temperature 350° F
  • Difficulty Easy

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  • 3 x 3.5oz packs of Regal Beech Wood Hot Smoked Salmon
  • 12 egg, Free Range
  • 8oz of baby spinach leaves
  • 1 tablespoon of butter

  • 3 cups of Self-raising Flour
  • 3 egg, Free Range
  • 1.7oz feta cheese, Crumbled
  • 3.5oz butter, Melted
  • 500mls milk
  • 1 Tablespoon Basil Pesto
  • Pinch of salt and pepper

  • 6 egg yolks, Free Range
  • 10oz of butter, Melted
  • ½ Teaspoon mustard, Powder
  • lemon juice
  • 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 350ºF. In a medium size bowl, mix together the self raising flour, salt and pepper then make a well in the center. Place eggs, crumbled feta, basil pesto and melted butter into the center 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 Hot Smoked 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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