Ingredients

Ingredients scaled to: 1 serving

1 large Egg (50 grams)

1 oz Smoked Salmon (28.4 grams)

3 tablespoons Hollandaise Sauce (Or can use homemade ) (42 grams)

1 large Egg (To make muffin) (50 grams)

1/8 tsp Baking powder (0.57 grams)

1/2 oz Cream cheese (14.2 grams)

1/2 tbsp chopped Chives (1.5 grams)

1/16 tsp Onion powder (0.15 grams)

Directions

Directions are based on the original recipe of 4 servings

1. To make eggs:

bring water to a boil in a small saucepan. Meanwhile crack an egg into a small bowl. When water is boiling, remove from saucepan from heat and use a spoon to swirl water in a clockwise motion around the pan. Slide egg into “whirlpool” you created in the pan. Poach egg for 3-4 minutes, until white is set. Spoon egg out and keep in warm water while you repeat with remaining eggs.

2. To make muffin:

Preheat oven to 350. Line baking sheet with parchment paper. Seperate eggs, placing yolks in a mixing bowl and whites in another. Add baking powder to egg whites and beat with electric mixer until stiff peaks form. 5-6 minutes.

Add in cream cheese to bowl with egg yolks and use a whisk to combine them. Add chives, onion powder and stir until smooth.

With a rubber spatula, gently fold whipped egg yolk mixture into the egg white, careful not to deflate the whites.

Carefully spoon 4 large buns onto the prepared baking sheet, gently shaping each bun into a round shape. Bake for 20-25 minutes, or until golden brown. Remove from oven and allow to cool. Store in airtight container for 3 days.

3. Slice egg muffin in half and place 1 oz of salmon on muffin, top with egg and pour 3 tbsp of hollandaise over each serving. Garnish with paprika and fresh dill.

Per serving: 383 Calories • 3.2g Carbs (0.2g Fiber) • 31.2g Fat • 21g Protein