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Salmon & Asparagus Eggs Benedict

Active Time: 45 Minutes

Total Time: 45 Minutes

Serves: 6



  • In large skillet, heat oil over medium heat. Add asparagus; salt and pepper to taste. Sauté until asparagus is crisp-tender. Set aside.
  • Place bread on a baking sheet; brush with melted butter. Bake in a preheated 400°F oven 5-8 minutes or until slightly browned. Top with smoked salmon slices; continue baking 1 minute. Top with asparagus spears; keep warm.
  • In medium saucepan, prepare hollandaise sauce according to package directions. Stir in tarragon; keep warm.
  • Poach or fry eggs to desired doneness; place eggs over asparagus. Top with hollandaise sauce; serve immediately.


Serving Size: 1/6 of recipe
  • Calories 330kcal -
  • Total Fat 18g -
  • Saturated Fat 9g -
  • Cholesterol 255mg -
  • Sodium 740mg -
  • Carbohydrates 24g -
  • Fiber 1g -
  • Protein 15g -