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Eggs Benedict with Smoked Salmon

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A quick and easy brunch recipe featuring poached eggs, smoked salmon, and creamy hollandaise sauce served on toasted English muffins. Perfect for lazy weekends or impressing guests with a restaurant-quality dish at home.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted (or use sourdough for extra tang)
  • 6 oz (170 g) smoked salmon, thinly sliced (high-quality, cold-smoked)
  • Fresh dill or chives, chopped (optional, for garnish)
  • 1 tbsp white vinegar (for poaching eggs)
  • 3 large egg yolks
  • 1 tbsp lemon juice (freshly squeezed)
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Prepare the hollandaise sauce: Melt 1/2 cup unsalted butter and keep warm. In a double boiler or heatproof bowl over simmering water, whisk 3 egg yolks and 1 tbsp lemon juice vigorously until slightly thickened and pale (3-4 minutes). Slowly drizzle in warm melted butter while whisking continuously to create a creamy sauce. Season with salt and cayenne or hot sauce. Keep warm but do not overheat.
  2. Toast the English muffins until golden and crispy (3-5 minutes). Set aside on serving plates.
  3. Poach the eggs: Bring about 4 inches of water to a gentle simmer in a medium saucepan. Add 1 tbsp white vinegar. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for runny yolks. Use a slotted spoon to remove eggs and drain excess water.
  4. Assemble the eggs Benedict: Place toasted English muffin halves on plates. Layer with smoked salmon slices (about 3 oz per serving). Top each with a poached egg. Spoon warm hollandaise sauce generously over the eggs. Garnish with chopped dill or chives.
  5. Serve immediately while hollandaise is warm and eggs are runny. Optionally serve with side salad or roasted potatoes.

Notes

Use fresh eggs for best poaching results. Keep poaching water at a gentle simmer, not boiling. If hollandaise sauce thickens too much, whisk in a splash of warm water to loosen. For dairy-free hollandaise, substitute butter with olive oil but expect a different flavor. Toast muffins well to prevent sogginess. Whisk hollandaise again before serving if it has rested.

Nutrition

Keywords: eggs benedict, smoked salmon, brunch recipe, hollandaise sauce, poached eggs, easy brunch, smoked fish

Find it online: https://blairrecipes.com/eggs-benedict-with-smoked-salmon-recipe-easy-perfect-brunch-idea/