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Perfect Smoked Salmon Eggs Benedict with Hollandaise Sauce

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An elegant yet approachable brunch recipe featuring smoky salmon, perfectly poached eggs, and a silky homemade hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 large eggs, fresh for poaching
  • 4 oz smoked salmon, thinly sliced (preferably wild-caught)
  • 3 large egg yolks (for hollandaise sauce)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • White pepper, to taste
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh dill or chives, finely chopped for garnish

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until the mixture thickens slightly (about 2-3 minutes). Slowly drizzle in 1/2 cup melted unsalted butter while whisking constantly to create a smooth, creamy sauce. Season with salt, white pepper, and a pinch of cayenne. Keep warm but do not overheat to avoid curdling.
  2. Toast the English Muffins: Split 2 English muffins and toast them until golden brown and crisp, about 4-5 minutes. Set aside.
  3. Poach the Eggs: Bring a medium saucepan of water to a gentle simmer and add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3 minutes for runny yolks or 4 minutes for slightly firmer centers. Use a slotted spoon to remove eggs and drain on a paper towel.
  4. Assemble the Benedict: Place toasted English muffin halves on plates, layer with smoked salmon slices, then top with the poached eggs. Spoon the warm hollandaise sauce generously over each stack.
  5. Garnish and Serve: Sprinkle finely chopped fresh dill or chives on top for color and flavor. Serve immediately.

Notes

If hollandaise sauce gets too thick or starts to separate, whisk in a teaspoon or two of warm water to restore smoothness. Use fresh eggs for poaching to ensure they hold their shape. Toast English muffins just before assembling to keep them crisp. For dairy-free hollandaise, use vegan butter and aquafaba as substitutes. Leftover hollandaise can be stored in the fridge for up to 2 days and gently reheated.

Nutrition

Keywords: smoked salmon, eggs benedict, hollandaise sauce, brunch recipe, poached eggs, homemade hollandaise, easy brunch

Find it online: https://yumnode.com/perfect-smoked-salmon-eggs-benedict-recipe-easy-homemade-hollandaise-sauce/