Perfect Smoked Salmon Eggs Benedict
A luxurious twist on classic eggs benedict featuring silky smoked salmon and a velvety homemade hollandaise sauce, perfect for a special brunch or weekend treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 4 large eggs (room temperature for better poaching)
- 2 English muffins, split and toasted
- 8 oz smoked salmon, thinly sliced
- Fresh dill or chives for garnish (optional)
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter (1 stick), melted and hot
- Pinch of cayenne pepper or a dash of hot sauce (optional)
- Salt and freshly ground white pepper to taste
- Splash of vinegar (optional, for poaching eggs)
Instructions
- Toast the English muffins until golden and crisp, about 3–5 minutes. Set aside and keep warm.
- Fill a medium saucepan with about 3 inches of water, add a splash of vinegar if using, and bring to a gentle simmer (about 180°F).
- Crack one egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer eggs. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
- In a heatproof bowl, whisk together egg yolks and lemon juice until light and slightly thickened, about 1-2 minutes.
- Place the bowl over simmering water (double boiler), ensuring the bowl bottom does not touch the water.
- Slowly drizzle in the hot melted butter while continuously whisking until the sauce thickens and doubles in volume, about 5-7 minutes.
- Remove from heat and season with salt, white pepper, and cayenne or hot sauce if desired. Keep warm.
- Assemble by placing toasted English muffin halves on plates, layering smoked salmon slices, then gently placing a poached egg on top.
- Spoon a generous amount of hollandaise sauce over each egg and garnish with fresh dill or chives if using.
- Serve immediately to enjoy the perfect runny yolk and smooth sauce.
Notes
Use fresh eggs for best poaching results. If hollandaise sauce looks grainy or separates, whisk vigorously off heat to bring it back together. For a dairy-free version, try vegan butter and aquafaba but expect a different texture. Serve immediately for best texture and flavor. Leftover hollandaise can be refrigerated up to 24 hours and gently reheated over warm water.
Nutrition
- Serving Size: 1 English muffin hal
- Calories: 520
- Sugar: 2
- Sodium: 850
- Fat: 38
- Saturated Fat: 16
- Carbohydrates: 22
- Fiber: 1
- Protein: 25
Keywords: eggs benedict, smoked salmon, hollandaise sauce, brunch recipe, poached eggs, easy brunch, weekend breakfast