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Smoked Salmon Eggs Benedict

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A quick and easy brunch recipe featuring perfectly poached eggs, smoky salmon, and a silky homemade hollandaise sauce. Perfect for impressing guests or treating yourself with a gourmet twist.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and kept warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste
  • 4 large eggs (for poaching, fresh is best)
  • 2 English muffins, split and toasted (or sourdough for extra flavor)
  • 6–8 ounces (170-225g) smoked salmon, thinly sliced
  • Fresh dill or chives, finely chopped (for garnish)
  • 1 tablespoon white vinegar (for poaching water)
  • Butter or olive oil (for toasting muffins)
  • Optional: Capers
  • Optional: Lemon zest
  • Optional: Baby spinach or arugula

Instructions

  1. Prepare the Hollandaise Sauce: Fill a medium saucepan with about an inch of water and bring to a gentle simmer. In a heatproof bowl, whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until the mixture thickens slightly and lightens in color (about 2 minutes). Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.
  2. Slowly drizzle in 1/2 cup melted unsalted butter while continuously whisking. Keep whisking until the sauce is thick and glossy (5-7 minutes). If the sauce gets too thick, add a teaspoon of warm water to loosen it. Season with salt and a pinch of cayenne or hot sauce if desired. Keep the hollandaise warm by covering it or placing it in a warm spot.
  3. Toast the English Muffins: Split and toast the muffins until golden brown. Butter lightly before toasting if desired. Set aside and keep warm.
  4. Poach the Eggs: Fill a large skillet or saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Crack one egg into a small bowl, then gently slide it into the water. Repeat for remaining eggs, cooking no more than 2-3 at a time.
  5. Poach eggs for about 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to carefully remove eggs and drain excess water on a paper towel.
  6. Assemble the Eggs Benedict: Place toasted muffins on plates. Layer smoked salmon slices on each half, then carefully top with a poached egg. Spoon warm hollandaise sauce generously over the eggs.
  7. Garnish with freshly chopped dill or chives and, if desired, capers or a sprinkle of lemon zest. Serve immediately while warm.

Notes

Use fresh eggs for best poaching results. If hollandaise sauce breaks, whisk in a teaspoon of warm water off the heat to bring it back together. Swirling water gently before adding eggs helps keep poached eggs neat. For gluten-free, substitute English muffins with gluten-free bread or toasted polenta. For dairy-free, use vegan butter in hollandaise and dairy-free bread.

Nutrition

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

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