Smoked Salmon Eggs Benedict

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.

How is this different from a typical 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

What goes into this smoked salmon eggs Benedict?

There are four key components to this salmon eggs Benedict:

  1. English muffins. These make the base of the dish.
  2. Poached eggs.  Another cooking thing that isn’t as scary as it sounds!
  3. Hollandaise sauce. More on this in a sec, but know that this is essentially egg yolks warmed and whisked with butter, lemon juice, and seasonings.
  4. Smoked salmon.

What’s the deal with hollandaise sauce?

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!”

But 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.

Smoked Salmon Eggs Benedict - Hollandaise

But what do I do with hollandaise sauce?

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.

What do I need to know about making 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 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!

Smoked Salmon Eggs Benedict

What should I serve with smoked salmon eggs Benedict?

This dish is what brunch dreams are made of, so serve it with other brunch favorites! Might we recommend…

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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


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


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.


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

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 534Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 610mgSodium: 1819mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 30g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. 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!

  2. 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!

  3. 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.

  4. 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!

    1. 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.

  5. I made asparagus last night with dinner and I came *this close* to trying to make hollandaise sauce, then I chickened out 🙂

    1. 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!

  6. 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 🙂

    1. 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)

      1. 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.

    1. Yes! Try! Try! Even if the Hollandaise sauce doesn’t work out, the Englsih muffin, salmon, gooey egg combo will still be delicious!