Smoked Salmon Eggs Benedict with perfectly poached eggs and a quick, foolproof blender Hollandaise is easier to make than you might think. This smoked salmon twist on classic Eggs Benedict makes a luxurious brunch that’s simple to prepare at home.
Smoked Salmon Eggs Benedict
Eggs Benedict is a beloved breakfast and brunch dish: a toasted English muffin, a layer of avocado or Canadian bacon, a perfectly poached egg with a runny yolk, and a generous drizzle of Hollandaise. Replacing the bacon with smoked salmon gives the dish a fresh, elegant flavor and pairs beautifully with the creamy sauce.
If you love both eggs Benedict and salmon breakfasts, this recipe solves the dilemma: smoked salmon Eggs Benedict combines the best of both worlds and is straightforward to make in three manageable parts.
Why Smoked Salmon Benedict Is Simple to Make
Think of this recipe as three components: poached eggs, Hollandaise sauce, and the smoked salmon with toasted English muffins. Treating each element separately makes the process efficient, and some steps can be prepared ahead of time so the final assembly is quick.
Poached Eggs
Proper poached eggs have tender whites and runny yolks. You can poach eggs ahead of time and store them in cold water in the refrigerator for several days, which saves time on busy mornings. Straining the eggs before poaching yields neat results, but skipping that step gives a rustic, perfectly tasty finish when you’re short on time.
Easy Hollandaise Sauce (Foolproof)
This blender Hollandaise delivers the same rich, silky flavor as the classic French version but in about five minutes. It’s fast, reliable, and ideal for drizzling over eggs, seafood, or vegetables.
Smoked Salmon and English Muffins
Toast the English muffins, layer on thin avocado slices, add smoked salmon, top with a poached egg, and finish with warm Hollandaise. It’s an open-faced sandwich that looks impressive and tastes decadent.
Hollandaise Sauce Ingredients
- Egg Yolks: 3 large egg yolks.
- Butter: Unsalted butter works best.
- Lemon Juice: Fresh lemon juice for brightness.
- Dijon Mustard: Adds flavor and helps emulsify the sauce.
- Salt: Sea salt or kosher salt to taste.
- Cayenne Pepper: A pinch for subtle warmth (optional).
How To Make This Easy Hollandaise Sauce
- Blend: Combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a blender and blend for about 10 seconds.
- Melt the Butter: Melt butter until very hot—microwave briefly or melt over low heat on the stove.
- Emulsify: With the blender running on medium, slowly pour the hot butter into the egg mixture until it emulsifies into a smooth sauce. Taste and adjust seasoning.
How To Make Smoked Salmon Eggs Benedict
- Get Ready: Prepare toppings: thinly slice red onion, drain capers, split and toast English muffins, slice avocado, and separate smoked salmon slices.
- Poach the Eggs: Poach eggs to desired doneness. Drain briefly on paper towels after removing from the water.
- Make the Hollandaise: Blend the egg yolks, lemon juice, Dijon, salt, and cayenne. Slowly stream in hot butter while blending until the sauce is smooth.
- Toast the Muffins: Lightly toast English muffins to your preference.
- Slice the Avocado: Halve, pit, peel, and slice the avocado thinly.
- Assemble: Layer avocado on each toasted muffin, top with smoked salmon, add a poached egg, and finish with Hollandaise. Garnish with capers, red onion, and dill. Serve immediately.
Why Do They Call It Eggs Benedict?
Eggs Benedict is traditionally said to be named after Lemuel Benedict, who ordered an early version of the dish at the Waldorf Hotel in New York. Over time it evolved into the composed brunch favorite we enjoy today.
What Is the Sauce for Eggs Benedict?
The sauce is Hollandaise, a classic French emulsion made from egg yolks, an acid (lemon juice or a little vinegar), hot butter, Dijon mustard, and seasonings. It’s one of the five “mother sauces” in classical cuisine and gives Eggs Benedict its signature richness.
- Choose good quality smoked salmon for the best flavor.
- Poached eggs can be made ahead: chill in an ice bath, then store submerged in cold water in a sealed container for 4–5 days.
- You can poach eggs in batches if preparing for a crowd.
- When making the Hollandaise, ensure the butter is hot before adding it to the egg mixture to create a smooth emulsion.
Try these other brunch and breakfast recipes:
- Bananas Foster French Toast
- Instant Pot Steel Cut Oats
- The Best Cinnamon Buns
- Easy Breakfast Tacos
- Breakfast Egg Muffins
- Ham, Egg & Cheese Breakfast Sandwich
Smoked Salmon Eggs Benedict
Kathy McDaniel
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Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice, or more to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Pinch of cayenne pepper, optional
- ½ cup unsalted butter
For the Salmon Benedict:
- 2 English muffins, split and lightly toasted
- 4 large poached eggs
- 1 ripe avocado, halved, peeled and thinly sliced
- 8 ounces smoked salmon
- 2 tablespoons capers
- 2 tablespoons red onion, thinly sliced or diced
- 1 tablespoon fresh dill, chopped (for garnish)
Instructions
To Make the Hollandaise Sauce:
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne (if using) in a blender jar and blend for about 10 seconds.
- Melt the butter until hot and fully melted (microwave briefly or melt over low heat on the stove).
- With the blender running on medium, slowly pour the hot butter into the egg mixture until it emulsifies into a smooth sauce. Season to taste.
To Assemble:
- Arrange avocado slices on each toasted English muffin. Top with smoked salmon slices and a poached egg. Drizzle with Hollandaise and garnish with capers, red onion, and dill. Serve immediately with optional asparagus, tomatoes, arugula, and lemon wedges.
Notes
- Use high-quality smoked salmon for best results.
- Poached eggs can be chilled in an ice bath and stored submerged in cold water in a sealed container for 4–5 days.
- Poach eggs in batches if you need to prepare many at once.
- Ensure the butter is hot when making the Hollandaise to achieve a stable emulsion.
Nutrition
Carbs: 37 g,
Protein: 40 g,
Fat: 30 g