Hollandaise sauce one of those things. Like baking with yeast and butterflying a chicken – things that make a lot of people shake their heads and say, “Uh. I’m not a chef.”
Before I made hollandaise for the first time, I was definitely afraid. Whenever I thought of hollandaise sauce, I thought it must be so complicated that chefs-to-be have to make it as their final exam in culinary school. I have this vision of an angry French chef yelling at a tiny Audrey Hepburn to, “Whisk! Whisk! Whisk!”
Then I had Smoked Salmon Eggs Benedict when I was on vacation a few years back, and it was love at first bite—I knew I had to conquer my fear of hollandaise sauce so I could make this dish a regular part of my life.
So I dove in, and as it turns out, making hollandaise sauce is a breeze! Way easier than baking with yeast or manhandling a whole chicken. I was afraid all these years for absolutely nothing.
Of course, there are a ton of uses for hollandaise sauce. One of the more common is pouring it over green veggies like asparagus and Brussels sprouts (seriously, try it). But probably the most famous is eggs Benedict.
A crispy English muffin topped with a creamy-yolked poached egg and smothered in hollandaise sauce? Yes, please! Typical eggs Benedict comes with either Canadian bacon or ham between the English muffin and the egg, but I much prefer the smoky, savory flavor of lox—especially when you combine with with a heavy hand of fresh dill.
I’m drooling as I type this. Literally drooling. This is the perfect dish to serve for Easter breakfast or Mother’s Day brunch (dear my family: hint, hint, nudge, nudge).
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Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.
Ugh. Salmon is not vegetarian. *Sigh*.
Goodness, you’re absolutely right, Emma! Thanks for pointing out that mistake! I’ve corrected it so there shouldn’t be any more confusion.
Just to add to above comment. 2 of the ingredients recommended that I do not care for at all are the Hollandaise and dill. Also, the Lobster Bisque, along with the Lox, makes for an all seafood Eggs Benedict. I highly recommend for someone who loves your recipe to deviate just once. That’s all it will take and you’ll never use Hollandaise again. 🙂
I’ve been making Smoked Salmon Eggs Benedict for years, and actually thought that I had invented it about 25-30 years ago. The one thing that I do different is instead of the Hollandaise sauce, I use a lobster bisque sauce. IMHO, much more tasty.
This looks amazing!! It’s on my must try list!
Just came across your recipe while looking for a smoked salmon benedict recipe to make on Christmas Day while my in-laws are here. This is definitely the one I will use. The Hollandaise sauce scared me, but you made it very easy to understand! I have a question though … how to you manage to get the poached eggs off the paper towels and onto the salmon without breaking the yolks? That part scares me a little bit …
Thanks for the great recipe!
I normally just “roll” it off the paper towel and onto the muffin. 🙂 Good luck!