Salmon Benedict


  • 4-6 salmon fillets (approx. 1- 1.5 lbs of salmon)
  • 1 tsp. Sel Gris Salt
  • 1/2 tsp. fresh ground black pepper
  • 6 eggs (if using our Round Tray, 8 eggs if using our Texas Muffin Tray)
  • Hollandaise (I make mine in our Eco Chop) – see recipe below or use your favorite recipe
  • 2 pinches cayenne pepper (our measuring trio has a pinch measurement)



    Preheat oven to 425 degrees. Place deep flexiflat on perforated baking sheet. Place Salmon on Deep Flexiflat. Season with salt & Pepper.  Roast in oven until cooked, approx. 12-15 minutes depending on thickness of each piece. While Salmon is cooking, prepare Hollandaise.

    After Salmon is cooked, reduce oven temp to 350 degrees for eggs.  Place Flexipan Tray of choice on your perforated baking sheet. Crack one egg into each shape of your Flexipan tray.  Bake for 5-6 minutes and watch closely because you will want the white cooked so it’s white but the yolk still soft.  Every oven is different so check after 4 minutes but it may take up to 7 minutes.

    While the eggs are cooking, plate your salmon so the egg can be placed on top of the salmon right away. Drizzle with Hollandaise & sprinkle with cayenne & a dash of salt & pepper. Enjoy!


    • 3/4 cup butter
    • 2 egg yolks
    • 1 Tbl lemon juice
    • 1/2 tsp. salt
    • 1/8 teaspoon cayenne pepper

    In your mini cake mold, melt butter in microwave or melt over low heat in a sauce pan.  While butter is melting, place egg yolks, lemon juice, salt and cayenne in your Eco Chop with the blade attachment in place. Pull several times to combine (about 15-20 pulls).  Add 1/2 of the melted butter and pull another 15 times.  Add the other 1/2 of the butter and pull until mixture is thick enough for your likeness. The sauce will emulsify and thicken with more pulls.  It was about 60 pulls total for me to get the desired consistency. 

    Serve sauce immediately!

    *original recipe from Whole 30 cookbook

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