Eggs benedict with smoked haddock


by: Christina

Eggs Benedict is a dish that consists of a half of an English muffin, topped with bacon or ham, poached eggs, and Hollandaise sauce.


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serves: 4

1/2 quantity of Hollandaise Sauce

1 1/4 cups (300 ml) milk

3 leaves bay

2 slices of onion

6 black peppercorns

4 pieces (4-oz/100-g) of thick smoked haddock (finnan haddie) fillet

1 tablespoon white wine vinegar

4 eggs

2 English muffins

Coarsely crushed black peppercorns and a few chopped chives, for garnish

Nutrition Facts
Eggs benedict with smoked haddock

Servings Per Recipe: 4

Amount per Serving

Calories: 380

  • Total Fat: 19.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 197.7 mg
  • Sodium: 790.6 mg
  • Total Carbs: 22.4 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 4.4 g
  • Protein: 29 g

how is this calculated?

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1.  Make the hollandaise sauce and keep it warm, off the heat, over a pan of warm water. Bring the milk and 1 1/4 cups (300 ml) of water to a boil in a shallow pan. Add the bay leaves, onion, peppercorns, and smoked haddock pieces, bring back to a simmer, and poach for 4 minutes. Lift the haddock out onto a plate, peel off the skin, and keep warm.

2.  Bring about 2 inches (5 cm) of water to a boil in a medium-sized pan, add the vinegar, and reduce to a gentle simmer. Break the eggs into the pan one at a time and poach for 3 minutes. Meanwhile, slice the muffins in half and toast them until lightly browned. Lift the poached eggs out with a slotted spoon and drain briefly on paper towels.

3.  To serve, place the muffin halves on four warmed plates and top with the haddock and poached eggs. Spoon the hollandaise sauce over the eggs and garnish with a sprinkling of black pepper and chives.

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