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    You are in: Home / Recipes / Norwegian Eggs Benedict Recipe
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    Norwegian Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    10 mins

    4 mins

    evelyn/athens's Note:

    Inspired and adapted from a recipe from Sweet Paul magazine.

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    Units: US | Metric


    1. 1
      Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
    2. 2
      Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
    3. 3
      Serve while egg is hot.

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    Ratings & Reviews:

    • on June 07, 2010


      This is delicious! I love the salmon and spinach with the poached eggs. I like this better than the regular Eggs Benedict. Easy to make but looks like you spent a long time preparing! I will be making this again. Made for ZWT 6.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Norwegian Eggs Benedict

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.2
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.2 g
    Cholesterol 211.5 mg
    Sodium 689.6 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 3.1 g
    Sugars 0.6 g
    Protein 15.3 g

    The following items or measurements are not included:

    white wine vinegar

    smoked salmon

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