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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Recipe At-A-Glance

Vegetarian

40 minutes

Easy poached eggs, Hollandaise sauce, and lox make this Smoked Salmon Eggs Benedict recipe the best brunch you’ll ever make!

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!”

Smoked Salmon Eggs Benedict - Eggs Smoked Salmon Eggs Benedict - Hollandaise

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.

MY OTHER RECIPES
Smoked Salmon Eggs Benedict

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).

Smoked Salmon Eggs Benedict

Pulling this dish together takes a bit of multitasking—especially to make sure everything is warm at the same time. That makes this a perfect meal to make when you have kitchen helpers, but it can also be done solo if there is only one of you. Make your hollandaise sauce first—it can hold in the double broiler while you are and toasting English muffins. If the Hollandaise sauce starts to thicken too much to pour, it’s easily thinned out with a bit of hot water. Enjoy!
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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict


  • Author: Cassie Johnston
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Breakfast

Description

Easy poached eggs, Hollandaise sauce, and lox make this Smoked Salmon Eggs Benedict recipe the best brunch you’ll ever make!


Ingredients

For the Hollandaise Sauce

  • 4 egg yolks
  • 1/3 cup butter, melted (or 5 tablespoons)
  • 2 tablespoons lemon juice
  • 2 teaspoons fresh dill (or 1 teaspoon of dried), plus more for garnish
  • Pinch of cayenne pepper
  • Salt, to taste

For the poached eggs

  • Water
  • 2 teaspoons white vinegar
  • 8 eggs

For serving

  • 4 English muffins, sliced in half and toasted
  • 8 ounces smoked salmon
  • Fresh dill, for garnishing

Instructions

For the Hollandaise Sauce

  1. Fill a saucepan with water and bring to a simmer over medium-high heat.
  2. Place a heat-proof bowl over the simmering water and add the egg yolks.
  3. Whisk constantly until eggs are thick enough to coat the back of a spoon, about 3 or 4 minutes. Remove the bowl from the saucepan and turn off the heat.
  4. Continue whisking and gradually add in the butter one tablespoon at a time, whisking until the butter is fully incorporated before adding more.
  5. Add the remaining ingredients and whisk together.
  6. Place the bowl over the warm saucepan and set aside. Whisk when ready to serve.

For the poached eggs

  1. Fill a saucepan about two-thirds of the way up with water and add the vinegar. Bring the water to a simmer over medium heat.
  2. Gently break an egg into a small bowl, and then slide the egg into the simmering water. Repeat the process with another egg.
  3. Set a timer for 3 ½ minutes and let them poach. About a minute or so in, gently stir the water to make sure the eggs aren’t sticking to the bottom of the saucepan.
  4. Carefully remove the eggs with a slotted spoon and set on paper towels to let dry.
  5. Continue until all the eggs are poached.

For serving

  1. Place an ounce of smoked salmon on each English muffin half. Top with a poached egg and a drizzle of hollandaise sauce.
  2. Garnish with fresh dill and serve.

Notes

If the Hollandaise sauce becomes too thick before serving, add a tablespoon or two of hot water and whisk thoroughly.

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23 comments

Leave a Comment

  • This looks delicious! I will have to muster up the courage to try this sometime. Thanks for sharing!

  • To answer your initial question: I think the scariest thing about hollandaise is its ingredients. But the sauce is so lovely and salmon eggs are my favourite too I don’t often think about how full of fat it is. Better fat than sugar anyway! I love the step by step pics too :-)

    • Cassie SAYS

      I think anything that involves eggs scares people sometimes. Especially when it seems like they aren’t getting “cooked”. I know a lot of people are afraid for spaghetti carbonara because they think it is raw egg. Nope! The hot pasta cooks it.

      And I like fat! Fat is healthy. Fat is good for you. Fat keeps you satiated. (I also love sugar. :P)

  • I made asparagus last night with dinner and I came *this close* to trying to make hollandaise sauce, then I chickened out :)

  • MegsFitness SAYS

    Omg… that looks amazing. Plus, I think you just taught me how to poach an egg :D

    • Cassie SAYS

      Hah! I LOVE poached eggs and do them all the time. Such a great way to cook an egg without any added butter or oil. And yum! I love soft eggs.

  • Amanda SAYS

    I have actually never even let myself entertain the thought of making hollandaise sauce. These look just good enough to make me conquer my fear though, and smoked salmon instead of ham, something I also would have never even thought of, these look amazing! I could eat this any time of day!

  • Suzanne SAYS

    Eggs benedict is my favorite thing to eat for breakfast.Hollandaise is one thing I do make from a packet though because it seems like a very finicky thing to make.Thanks for sharing.They look delicious.I will try this out next time we make eggs benedict.

  • Jenn SAYS

    That looks delish! My husband made us eggs benedict for the first time a couple of weekends ago. Yumm. But, I think I want to try it with the salmon next time. That looks even better!

  • gw SAYS

    Wow!

    If you really love me, you’ll fix this recipe for me sometime.

    -gw-

  • you’re right, it is a delicious sauce and much easier to cook than it seems

  • lagne SAYS

    Beautiful post! I ran across your blog via Tastespotting and just had to comment. I’m actually in my very first semester of culinary school, and hollandaise is one of the first sauces we learned to make. It scared the crap outta me, too, because I had the same ideas about its difficulty that you did. :-) Your uses sound delicious. We’ve been playing around with it in class, and just wanted to pass on my favorite addition: Combine 1 tsp. minced shallot, 3 tbsp. each white wine vinegar and water, and 2 tbsp. white wine in a small pot or skillet, and reduce down to 1 tbsp. Strain this reduction into your yolks before whisking. The flavor is DIVINE. :-) Cheers!

  • Kathy L. SAYS

    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!

  • Sally Brewer SAYS

    This looks amazing!! It’s on my must try list!

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