There is nothing better than a delicious home-cooked breakfast on the weekend. This weekend, treat your family to a classic elevated brunch: Smoked Salmon Eggs Benedict.
Smoked Salmon Eggs Benedict
This smoked salmon variation skips the ham and focuses on silky smoked salmon, toasted English muffins, and rich homemade hollandaise. Each bite balances smoky, buttery, and bright flavors. It feels special enough for guests while remaining approachable to prepare at home.
The hollandaise is made quickly over a double boiler—egg yolks, lemon, and warm melted butter whisked until glossy and smooth. Soft-poached eggs complete the dish; keep them tender so the yolks mingle with the sauce and salmon.
Why You’ll Love This Dish
- Customizable — Add capers, fresh herbs, or peppery greens to suit your taste.
- Impressive but Easy — It looks restaurant-worthy yet comes together in about 15–20 minutes once you have ingredients ready.
- Great for Leftovers — Uses leftover smoked salmon or salmon prepared earlier the same day.
- Rich and Balanced — Creamy hollandaise and silky yolk bring everything together.
- Perfect Brunch Centerpiece — Ideal for weekend breakfasts and small gatherings.
Recipe Shopping List
Here are the essentials to make Smoked Salmon Eggs Benedict. For exact ingredient amounts and yield, see the recipe card below.
- English muffins — split and toasted to provide a sturdy base.
- Smoked salmon — cold-smoked or hot-smoked, brought to room temperature for best texture and flavor.
- Eggs — fresh eggs poach most cleanly and hold their shape better.
- Egg yolks — for the hollandaise sauce.
- Lemon juice — adds acidity to balance the butter and yolks.
- Salted butter — melted and added to the yolks to create hollandaise.
- Cayenne pepper — a pinch for gentle warmth in the sauce.
How To Make This Recipe — Overview
This overview summarizes the main steps. Refer to the full recipe card below for precise quantities and timing when you cook.
- Bring salmon to room temperature — Remove smoked salmon from the fridge while you prepare other components so it’s not chilled on the muffin.
- Prepare the hollandaise — Whisk egg yolks with lemon juice until slightly thickened. Warm over a double boiler and whisk in melted butter slowly until smooth and pourable. Season with salt and a pinch of cayenne.
- Toast and butter muffins — Split, toast, and spread with butter so they remain flavorful and hold up to the sauce.
- Poach eggs — Gently poach eggs in barely simmering water until whites are set but yolks remain runny (about 3–4 minutes depending on size).
- Assemble — Layer smoked salmon on muffins, top with a poached egg, and finish with generous hollandaise. Serve immediately.
FAQ
Hollandaise is a simple emulsion of butter and egg yolks, brightened with lemon and seasoned with salt and pepper. The classic method uses a double boiler: whisk egg yolks and lemon until slightly thickened, then slowly whisk in warm melted butter until you achieve a smooth, glossy sauce. Keep the temperature low to avoid scrambling the yolks.
Dip a whisk into the sauce and, holding it above the surface, draw a figure-eight with the dripping sauce. If the lines hold for a second before blending back into the sauce, it’s likely the right consistency—thickened yet pourable.
Homemade hollandaise has a fresher, richer flavor than powdered mixes. If you’re concerned about food safety, use pasteurized eggs. The warmth of the melted butter in the emulsion helps ensure the sauce is safe to eat when made correctly.
Tips For Perfect Poached Eggs
Poaching eggs can be tricky at first. The best results come from using very fresh eggs, adding a splash of vinegar to help the whites coagulate, and cooking in barely simmering water. Crack each egg into a small ramekin and gently slide it into the water. Turn the heat down or off, cover the pan, and set a timer for 3–4 minutes depending on how runny you like the yolk. Remove with a slotted spoon and briefly drain on paper towel.
If you prefer, a silicone poaching tray or individual poaching cups can give consistent results for beginners.
Serve This With
Smoked Salmon Eggs Benedict is satisfying on its own, but it pairs nicely with lighter or savory sides. Consider bacon, sausage, a fresh fruit salad, pan-fried potatoes, grilled asparagus, or pancakes for a fuller brunch spread.
If you’re serving this for brunch
- Offer a selection of mimosas or a light sparkling punch.
- Provide fresh fruit, pastries, or a simple green salad to balance the richness.
Smoked Salmon Eggs Benedict is elegant yet straightforward, combining velvety poached eggs, smoky salmon, and creamy hollandaise for a memorable meal. It’s a perfect dish to share with family and friends for any special weekend occasion.
Smoked Salmon Eggs Benedict
This homemade Eggs Benedict features smoked salmon and a silky homemade hollandaise for a rich, satisfying brunch.
Ingredients
- 2 English muffins, split and toasted
- 8 ounces smoked salmon
- 4 eggs
Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon lemon juice
- ½ cup salted butter, melted
- Pinch of cayenne
Instructions
- Remove smoked salmon from the fridge and let it come to room temperature.
- Bring a small pot of water to a low simmer for poaching.
- Melt the butter and set aside.
- In a metal or glass bowl, whisk egg yolks and lemon juice vigorously until slightly thickened and increased in volume.
- Toast and butter the English muffins generously.
- Set the yolk bowl over the simmering pot (double boiler). While whisking, slowly drizzle in the melted butter until the hollandaise is smooth and pourable; add a pinch of cayenne and salt to taste.
- Place room-temperature salmon on the buttered muffins.
- Poach eggs in the simmering water for about 4 minutes, one or two at a time. Drain and place each egg on a salmon-topped muffin.
- Drizzle the warm hollandaise over the eggs and serve immediately. If the sauce becomes too thick, whisk in a teaspoon of hot water to loosen it.
Nutrition Information
Yield: 4 servings | Serving Size: 1
Per serving (approx): Calories: 464 • Total Fat: 35g • Protein: 22g • Carbohydrates: 14g • Sodium: 1528mg