Brunch is honestly my favorite meal anytime.Who doesn’t love eating eggs at noon? And the best egg dish is
clearly Eggs Benedict but it has always been so much hassle for me to make especially since I’ve gone grain free. But here come Swapples to the rescue! I found them at my local Mom’s Organic Market and they have made breakfast easy. Swapples are low in sugar, vegan and paleo friendly, and made with fruits and vegetables. What’s not to like? Since I enjoyed this product so much I decided to make my favorite brunch recipes out of it. Enjoy and check out my previous recipes For the Love of Fat Hollandaise and Perfectly Poached Eggs to make this recipe. I’ll see you in the kitchen!
Swapples Eggs Benedict with Smoked Salmon
Eggs Benedict is the best! This recipe though is not labor intensive and uses a great English muffin replacement.
Ingredients
- 4 Swapples Everything Bagel Flavor
- 4 Perfectly Poached Eggs See previous recipe
- 4 oz smoked salmon
- 1 batch For the Love of Fat Hollandaise Sauce See previous recipe
- 1/4 tsp smoked paprika for garnish
- 1 tbsp chives for garnish
Instructions
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Get out all ingredients and equipment you need for Poached Eggs and Hollandaise Sauce.
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Preheat oven to 375 F. Line baking sheet with parchment paper and place 4 Swapples on it.
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Melt ghee for Hollandaise Sauce, then set aside to cool.
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Place Swapples in the oven and let them toast in the oven for about 12-15 minutes, turning them once, until golden brown.
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While Swapples are in the oven boil water for Poached Eggs.
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While you are waiting for water to come to a boil and make Hollandaise Sauce.
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Poach Eggs and place them on a paper towel to dry.
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Pull Swapples out of the oven and assemble the eggs benedict. One Swapple with about 1 oz of smoked salmon, one poached egg, then coated with hollandaise. Repeat with the remaining Swapples.
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Garnish with smoked paprika and chives and dig in!
Interested in making this recipe yourself? Check out the equipment and ingredients I used.