Creamy Smoked Salmon Eggs Benedict Recipe Easy Homemade Hollandaise
A quick and indulgent Eggs Benedict recipe featuring creamy homemade hollandaise sauce and smoky smoked salmon, perfect for a special brunch or a luxurious weekday treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 ounces (115g) smoked salmon, thinly sliced
- 4 large free-range eggs, room temperature
- 2 English muffins, split and toasted
- 1 cup (225g) unsalted butter, melted and warm
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- Salt to taste
- White pepper to taste
- Fresh dill or chives for garnish (optional)
Instructions
- Prepare the Hollandaise Sauce (about 15 minutes): In a heatproof bowl, whisk together 3 large egg yolks and 2 tablespoons fresh lemon juice until the mixture thickens slightly. Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl doesn’t touch the water. Slowly drizzle in 1 cup (225g) melted unsalted butter while whisking constantly until the sauce becomes smooth and velvety. Season with salt and white pepper to taste. Keep warm but don’t overheat, or it w…
- Poach the Eggs (about 5 minutes): Fill a medium saucepan with about 3 inches (7.6 cm) of water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Poach for about 3-4 minutes for runny yolks or a minute longer if you prefer firmer yolks. Use a slotted spoon to lift eggs out and drain on a paper towel.
- Toast the English Muffins (about 5 minutes): Split and toast the English muffins until golden and slightly crisp.
- Assemble the Eggs Benedict (about 5 minutes): Place toasted muffin halves on plates. Top each with a few slices of smoked salmon, then gently place a poached egg over the salmon. Spoon generous amounts of warm hollandaise sauce over the eggs. Garnish with freshly chopped dill or chives if desired.
Notes
Use gentle heat and steady whisking to avoid scrambling the hollandaise sauce. Add a teaspoon of warm water if the sauce becomes grainy. Use fresh eggs for best poaching results. Toast English muffins just before assembly to prevent sogginess. Vinegar in poaching water helps eggs hold their shape.
Nutrition
- Serving Size: One English muffin h
- Calories: 350400
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 15
- Fiber: 1
- Protein: 18
Keywords: Eggs Benedict, smoked salmon, hollandaise sauce, brunch recipe, easy breakfast, poached eggs, homemade hollandaise