Oeufs Quebecois (Eggs Quebec) Recipe

Name: Oeufs Quebecois (Eggs Quebec)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hollandaise sauce; 2 egg yolks, largest size; 1 tablespoon lemon juice (can use up to 2 tablespoons, to taste); 4 1/2 ounces butter; 1/8 th teaspoon salt (or to taste); Rest of recipe; 9 ounces spinach, young leaves (250 g); 1 tablespoon butter (or more, if needed); 6 eggs, large (use very fresh eggs as they poach best); 3 muffins, English (the flat muffin); 5 1/2 ounces salmon, cold-smoked (160 g)

Servings: persons

Hollandaise sauce
2 egg yolks, largest size
1 tablespoon lemon juice (can use up to 2 tablespoons, to taste)
4 1/2 ounces butter
1/8 th teaspoon salt (or to taste)
Rest of recipe
9 ounces spinach, young leaves (250 g)
1 tablespoon butter (or more, if needed)
6 eggs, large (use very fresh eggs as they poach best)
3 muffins, English (the flat muffin)
5 1/2 ounces salmon, cold-smoked (160 g)

1
The hollandaise sauce: beat the egg yolks and lemon juice lightly and add salt. You can add a pinch of white pepper too.
2
Melt the 4 1/2 ounces butter until it just starts to foam. Keep whisking the egg yolks and pour in the hot butter in a thin, steady stream. Whisk or beat all the time, until you have a thick, smooth sauce. Keep warm in a bowl over hot water, but the bottom of the bowl should not touch the water.
3
Melt the butter in a pot, then add the spinach and cook until completely wilted. Put in a sieve over a bowl, and press out all the liquid when cool enough. Keep warm. (Or make ahead, cover and put in fridge. Reheat when needed).
4
Poach the eggs carefully and lightly until the whites are just cooked -- especially if you are going to keep them in cold water and reheat them again. It's easy to overcook such eggs. If serving soon, drain on kitchen paper and keep warm,.
5
Halve the English muffins and toast.
6
Butter the hot muffins, put some warmed spinach on each muffin half and put the same amount of nicely folded salmon on each. Put a hot poached egg on top of the salmon, then pour some hollandaise over each helping, and serve.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Hollandaise sauce, 2 egg yolks, largest size, 1 tablespoon lemon juice (can use up to 2 tablespoons, to taste), 4 1/2 ounces butter, and more.

Yes, Oeufs Quebecois (Eggs Quebec) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oeufs Quebecois (Eggs Quebec)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions