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EASY-POACHED-EGGS-AND-SALMON-ON-ENGLISH-MUFFINEggs Benedict meets its match in this quick and healthy breakfast alternative!

This easy, kid-friendly breakfast recipe features microwave poached eggs and smoked salmon, with a small amount of cream for richness (replacing the usual fatty, calorie-laden Hollandaise sauce).

Kids will love this flavorful breakfast, and you'll love that you can prepare it in 5 minutes.

This easy, healthier take on Eggs Benedict is a favorite at my house. I came up with this quick and simple-to-prepare version of the classic bistro breakfast to please my daughter (a budding foodie), while giving myself a break on weekends. After all, who wants to labor over the stove stirring sauce, when they could be drinking coffee on the porch? Not me, that's for sure.

Poaching the eggs in the microwave is a great shortcut that, in my opinion, also delivers a better poached egg than the old school method of poaching (which takes ages and can be a major challenge to pull off). Serve these poached eggs with salmon on their own for breakfast or brunch, or add tossed green salad to the plate for an extra nutritional boost.

This recipe makes 2 big breakfast servings.


  • 4 eggs
  • 4 teaspoons of cream (use half-and-half cream)
  • 8 slices of smoked salmon
  • 2 whole wheat English muffins
  • 1 Tablespoon butter
  • Salt and pepper to taste
  • No-stick cooking spray

Equipment needed

  • 2 silicon egg poaching cups (you can also use small ramekins or custard cups)
  • Paper towel (one sheet will do)
  • Toaster

How to Make the Recipe:

1. Separate the English muffins into halves and put into the toaster. While those are toasting, you can prepare the eggs.

2. Lightly coat your egg cups or ramekins with no-stick cooking spray. Place both egg cups on a small, microwave-safe plate.

3. Crack one egg into each egg cup. Pierce the yolk with a toothpick or fork tine (this prevents it exploding during cooking in the microwave oven). Spoon one teaspoon of cream on top of each egg.


4. Pop the plate with the egg cups into the microwave oven and cover with a paper towel. Cook on full power for 1 minute, listen carefully for sizzling or popping noises. (If you hear those, stop the cooking and check the eggs to see if they are done. You can always put them back in for more time, as needed. My daughter and I like our eggs a little runny, but you may like them more solidly cooked. When the eggs are cooked to your liking, remove the plate from the microwave.

5. Place two toasted English muffins halves on each plate and add butter.

6. Top each buttered muffin half with two salmon slices.

7. Use a Tablespoon to gently free the eggs from their cups and slide one poached egg on top of each salmon-topped muffin halves.

8. Add salt and pepper to taste and serve immediately.



For more food and recipe ideas, visit Myjellybean.com.

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