A brunch favourite, reimagined: this Eggs Benedict comes on your satisfying protein oat rolls instead of white bread — with a poached egg, fresh baby spinach and a light hollandaise.
The rolls recipe already mentions this serving idea — here it gets its own recipe. The rolls provide protein and fibre, topped with a poached egg and spinach: a brunch classic that keeps you full for hours instead of sending you into a sugar dip.
How to Nail the Hollandaise
Whisk the egg yolks with lemon juice and a little warm water over a water bath until creamy and thickened, then slowly whisk in the melted butter. If you prefer it simple, use a good ready-made hollandaise — check the ingredient list: butter from grass-fed cows or rapeseed oil is ideal, better to avoid sunflower oil.
Tips
Toast the roll halves well so they stay stable under sauce and egg. Without the smoked salmon, the dish is vegetarian. If your rolls are in the freezer: simply defrost and toast — the perfect reason for a spontaneous brunch.
Ingredients and Method
- Preparation
- 10 min
- Cooking / baking
- 15 min
- Total time
- 25 min
- Servings
- 2 servings
Ingredients
- 2 protein oat rolls (see recipe “Protein Oat Rolls”), halved and toasted
- 100 g baby spinach
- 1 tsp olive oil
- 1 tsp lemon juice
- 2 fresh eggs
- 1 tsp vinegar (for the poaching water)
- 2 egg yolks
- 40 g melted butter (grass-fed)
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 50 g smoked salmon (optional)
Method
- 1Wash and dry the spinach, then toss it briefly with olive oil and a little lemon juice. Set aside.
- 2For the hollandaise, whisk the egg yolks with lemon juice and warm water in a heatproof bowl over a water bath until creamy and thickened.
- 3Slowly whisk in the melted butter. Season with salt and cayenne pepper and set aside (alternatively, gently warm a good ready-made hollandaise).
- 4Bring water with the vinegar to a gentle simmer in a wide pan and reduce the heat.
- 5Crack the eggs into a cup one at a time and slide them gently into the water. Poach for 3 to 4 minutes until the white is set and the yolk is still runny. Lift out with a slotted spoon and drain briefly.
- 6Halve the protein oat rolls and toast until golden and sturdy.
- 7Top the roll halves with spinach, smoked salmon if you like, and one poached egg each.
- 8Spoon over the hollandaise and serve immediately.
Nutrition per Serving
| Nutrient | Amount |
|---|---|
| Energy | 550 kcal |
| Protein | 28 g |
| Fat | 43 g |
| Carbohydrates | 11 g |
| Fibre | 10 g |
| Sugar | 1 g |
Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.
This article is for general information and does not replace medical advice, diagnosis or treatment.
About the Author
Nadine SommerNadine Sommer supports women with insulin resistance and hormonal weight-loss barriers — with a holistic approach, without diet rules.
- Certified Health & Hormone Coach
- Studying Nutritional Science
- Supported Over 100 Women
Knowledge Is a Start. Your Journey Is Personal.
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