Eggs Benedict with Salmon and Chlorella Sauce


Eggs Benedict with Salmon and Chlorella Sauce

1 Serving


  • 1 Egg

  • 1 tbsp Vinegar

  • 1 slice White Bread

  • 1 slice Smoked Salmon

  • Some Black Olives (for decoration)

  • Some Pink Peppers (for decoration)

Chlorella Sauce:

  • 1 tbsp Mayonnaise

  • 1 tbsp Plain Yogurt

  • 1/4 tsp (0.75 g) Sun Chlorella® Powder


  • Cut out white bread in a circular shape and toast it. — (a)

  • Mix the ingredients of Chlorella Sauce. — (b)

  • Make a pouched egg. — (c)

  • Break an egg in a bowl in advance.

  • Boil plenty of water in a pot. Pour 1 tbsp of vinegar per egg. Stir boiled water to make an eddy.

  • Put the egg into the center of the eddy. Keep egg white not to spread out with a spoon.

  • When the egg became half-done, put it on the strainer lined with a cooking seat to drain off the water.

  • Put a smoked salmon, (c) and (b) in order on (a). Top with black olives and pink peppers for decoration.