If grilling, season the Salmon with salt, pepper, Italian seasoning and garlic powder. Wisk together Balsamic vinegar, olive oil, grated garlic and pour over Salmon. Refrigerate for 30 minutes.

Once the salmon has marinated, bring it to room temperature and cook on medium high on an outdoor grill or grill pan/griddle for 4-5 minutes per side. Flake fish and set aside.

For the spinach, sautée garlic in olive oil for about 30 seconds until fragrant. Add baby spinach, season with salt, pepper and cayenne and cook until wilted. About 3 minutes.

For the sauce, melt butter and set aside. Add egg yolks to a blender or food processor (or my preferred method, use an emersion blender) to blend the yolks for about 30 seconds. Add in salt, pepper and lemon juice. Continue blending as you stream in the melted butter. At this point, I recommend you taste, and add additional salt, pepper or lemon juice as needed.

For the poached eggs, bring a medium pot of water to a boil, reduce and simmer. Crack eggs into individual ramekins and gently lower each egg into the water. Cook for 3 minutes. Remove with slotted spoon and let drain on a paper towel. I like to do this in batches of two at a time. Once the eggs have cooled enough to handle, you can easily pick them up and place them on the Benedict without disturbing the perfectly runny yolks!

Assemble those Benedict’s by evenly layering the spinach on top of the English Muffins, followed by the flaked salmon and the poached eggs. Then drizzle with a little or a lot of the Hollandaise and bask in the deliciousness!

Roasted Garlic Eggplant Dip

Ingredients

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