Eggs Hemingway, sans Hollandaise… with extra greens, please!

Eggs Hemingway are basically just a variation on the great classic that are Eggs Benedict, only they are made with smoked salmon instead of ham or bacon.

A tad better for you, but still… the killer, butter laden Hollandaise Sauce is still part of the “official” dish… and frankly, I don’t really understand why.

I mean, a poached egg, when prepared well, already provides you with such a beautiful, natural, healthy, smooth and velvety “sauce”, in the shape of the yolk,  I don’t really get why people would want to cover that with yet ANOTHER sauce.

Totally unnecessary, if you ask me.

Plus, you know me and a runny egg yolk: LIQUID GOLD, that’s what it is.

It’s so beautiful to look at, I wouldn’t dream of hiding it under a thick layer of sauce, no matter how ooey, gooey or yummy.

Soooo, I say ditch the Hollandaise, add a little bit of greens, a few capers and a few drops of balsamic vinegar and you get yourself a great, simple and HEALTHY little dish that can be enjoyed anytime of day.

Seriously, could you dream of a yummier way to start your day? OK, I could think of about six hundred and fifty seven right this second, but you know me and breakfast. 😉

Still. This one here is way above average.

Lunch or dinner would also work beautifully. To be honest, I had this for dinner. I don’t really do savory breakfasts. But if I did, this one would be right at the top of my list!

The best part is, it’s fairly easy to prepare, once you get the hang of the whole egg poaching thing.  And really, it’s not that hard, trust me… Just watch this video and you’ll be a pro in no time!

You basically poach the eggs, toast your English muffins, assemble the whole thing and voilà!

Almost as easy as spreading peanut butter on a toast…



(Yelds 4) 

  • 2 Whole Wheat English Muffins, cut in half
  • poached eggs
  • 200g smoked salmon
  • Watercress
  • Balsamic vinegar
  • Capers
  • Salt and pepper, to taste


  1. First, poach the eggs and set aside on a paper towel
  2. Toast the English muffins halves and top each half with a handful of watercress leaves (baby arugula or spinach leaves would also work great)
  3. Sprinkle a few capers and a few drops of balsamic vinegar over the greens and top with 50g of smoked salmon.
  4. Place poached egg over the salmon, sprinkle with salt and pepper
  5. Garnish with more capers and balsamic vinegar, if desired.


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  1. says

    This looks delicious! I’ve become completely obsessed with capers lately so another recipe that I can stuff full of them is awesome! :) Also, I watched the video and it was really helpful! I’m definitely going to have to try this one out!

  2. Mike in WA says

    Wow, I never get tired of looking at all the wonderfully healthy foods you prepare. I bet there’s a very happy and healthy guy out there (wink).

  3. KissTheChef says

    Yum. Now I have to thaw the smoked salmon I have in the freezer for in the morning. The only thing that I do in addition to what you have above is to add a wedge of Laughing Cow cheese to the toast. Perfection, indeed. I, too, don’t like the hollandaise/bernaise/butter sauces that so many add to the dish. Glad to hear that I have company….

    • says

      Ooooh, I like the idea of adding cheese to that. I think I’d go for a little bit of cream cheese. Hey, since we’re leaving that Hollandaise out, I guess it wouldn’t be so bad, now, would it? 😉 Thanks for the inspiration!

    • says

      Hehe! Thanks Nora! And it’s something that you could totally fit into your current super hectic life, too! And thank you for the nice comment on the pics. Really, a runny egg yolk is my ultimate favorite subject to photograph… glad you like the results! 😀

  4. says

    I’ll grant you that this looks really really yummy! Like you I love love love a runny poached egg, but I’m going to be the one that stands up for the hollandaise sauce because Eggs Benedict just isn’t the same without it! There. I said it! We’re going to have to agree to disagree on this one my friend! ha ha! :)

    • says

      Alright, Mellissa… you can have your Hollandaise if you want to, I’m not gonna hold it against you! 😉 But now you sort of made me want to work on creating a lighter version of a Hollandaise sauce. Hmmmmm… is that even feasible? I’ll have to think of something. 😉

  5. says

    Well, I agree a bit..;) but adding hollandaise is also totally delicious although so not healthy at all! So I’ll probably go with yours anytime. In fact I make this combination as a salad many times but without the muffins and with a little more salad. Yum!

  6. Alison says

    I love your site! Thanks for your thoughtful recipes and comments. I, personally, don’t see what is wrong with real Hollandaise made with real, pastured butter and pastured eggs from a reliable source. Very nutrient dense! I encourage you to look into GAPS if you haven’t already. Very helpful information even if you never do the full GAPS. Cheers!


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