By Cassie Johnston
Jump Directly to Recipe
Share this post:
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).
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!
5 from 1 reviews
Easy poached eggs, Hollandaise sauce, and lox make this Smoked Salmon Eggs Benedict recipe the best brunch you’ll ever make!
If the Hollandaise sauce becomes too thick before serving, add a tablespoon or two of hot water and whisk thoroughly.
Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a totally free eBook just for signing up!
Your email address will not be published. Required fields are marked *
Rate this recipe
This looks delicious! I will have to muster up the courage to try this sometime. Thanks for sharing!
Yes! Try! Try! Even if the Hollandaise sauce doesn’t work out, the Englsih muffin, salmon, gooey egg combo will still be delicious!
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 :-)
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 had an Uncle from West Virginia that had his morning breakfast of going to the henhouse, grabbing 3 fresh eggs, cracking them into a glass and downing them…every day.
I made asparagus last night with dinner and I came *this close* to trying to make hollandaise sauce, then I chickened out :)
Now that I have conquered the Hollandaise sauce, I am SO excited for fresh asparagus to start coming off in the next few months. YUM!
Omg… that looks amazing. Plus, I think you just taught me how to poach an egg :D
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.
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!
SO easy! You have to try it!
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.
It wasn’t that finicky at all! Just keep on whiskin’!
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!
The salmon was awesome!
If you really love me, you’ll fix this recipe for me sometime.
I think that can be arranged. :)
you’re right, it is a delicious sauce and much easier to cook than it seems
I will never be afraid again! :)
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!
Oooooooh! That sounds fabulous! Must try.
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!
This looks amazing!! It’s on my must try list!
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.
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. :-)
At Wholefully, we believe
vibrant, glowing health
is your birthright.
The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.
Welcome to Wholefully! Our goal is to empower you to take control of your own health. Let us show you the holistic wellness tools you need to nourish your body and uplift your mind.
In this totally free (yup!) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all!
Many outgoing links on Wholefully are affiliate links. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. See full disclosures »
We are using cookies to give you the best experience on our website.
You can find out more about which cookies we are using or switch them off in settings.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.