eggs benedict with smoked salmon recipe

Written ByJenny Smyth Posted on
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The Best eggs benedict with smoked salmon recipe

I love eggs benedict with smoked salmon recipe. It’s a dish that never fails to impress my family and me. I first had it at a brunch spot in New York City, and I was hooked.

The combination of the poached eggs, the toasted English muffin, and the smoked salmon is just perfect. I’ve tried making it at home, and it’s surprisingly easy to do. You can use store-bought smoked salmon or make your own if you have a smoker.

I prefer the former, as it’s much faster and still tastes great. The key to this recipe is getting the eggs poached just right – not too runny, not too hard. Once you master that, you can add all sorts of toppings to make it your own.

My kids love it when I add some diced spinach or chopped fresh herbs on top. It adds a burst of flavor and color to the dish. And let’s not forget the health benefits – eggs are a great source of protein, and smoked salmon is full of omega-3s.

This recipe is perfect for any occasion – whether it’s a special brunch or just a lazy Sunday morning.

Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon

4.8 from 680 votes

A classic brunch dish featuring poached eggs and smoked salmon on toasted English muffins, all topped with a rich homemade hollandaise sauce. The combination of silky eggs, salty salmon, and buttery sauce creates a luxurious and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Hollandaise Sauce

3 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted
1/4 teaspoon salt
1 pinch cayenne pepper

For the Poached Eggs

4 large eggs
1 tablespoon white vinegar
Salt to taste

For the Assembly

2 English muffins, split and toasted
8 ounces smoked salmon
1 tablespoon chopped fresh chives for garnish

👨‍🍳Directions

1Prepare the hollandaise sauce.
2In a small bowl, whisk together the egg yolks and lemon juice until thick and pale.
3Place the bowl over a saucepan of simmering water, making sure the bottom does not touch the water.
4Continue whisking the egg mixture vigorously.
5Slowly drizzle in the melted butter while whisking constantly until the sauce thickens and becomes smooth, about 4 to 5 minutes.
6Remove from heat and stir in salt and cayenne pepper.
Keep warm.
7Poach the eggs.
8Fill a medium saucepan with 2 inches of water and add the white vinegar.
9Bring to a gentle simmer over medium heat.
10Crack one egg into a small cup and gently slide it into the water.
11Poach each egg for 3 to 4 minutes until the whites are set but the yolk remains runny.
12Use a slotted spoon to remove the eggs and drain on a paper towel.
13Season with salt.
14Toast the English muffin halves until golden brown, about 2 to 3 minutes.
15Place two halves on each plate.
16Divide the smoked salmon evenly among the muffin halves.
17Place one poached egg on top of each salmon-topped muffin half.
18Spoon the warm hollandaise sauce generously over the eggs.
19Garnish with chopped chives and serve immediately.

🔧Equipment

Medium saucepan
Whisk
Small bowl
Slotted spoon
Toaster or oven
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 17g❤️Cholesterol: 310mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 22g

📝Notes

For perfectly poached eggs, use the freshest eggs possible as they hold their shape better. You can keep the hollandaise warm by placing the bowl over warm water, but do not let it get too hot or it may curdle.

Watch Video Of How Eggs Benedict with Smoked Salmon Works

This eggs benedict with smoked salmon recipe is always a good idea because it feels special without being complicated. It works well for family gatherings because everyone loves the combination of creamy, salty, and rich flavors. I often make it for Easter brunch or Christmas morning, but it is just as welcome on a lazy Sunday.

The best part is that you can prep most of it ahead, so you are not stuck in the kitchen when your guests arrive. For storage, keep any leftover components separate. Poached eggs can be stored in cold water in the fridge for up to two days.

Hollandaise keeps for about a day in a sealed jar. To reheat, warm the eggs in hot water for 30 seconds and gently rewarm the hollandaise in a double boiler. Leftover smoked salmon can be used in salads or omelets.

For serving, I like to add a sprinkle of fresh dill or chives on top. It also pairs well with a side of roasted potatoes or a light green salad. This recipe is a keeper for any occasion.

❓ Frequently Asked Questions About Eggs Benedict with Smoked Salmon

Q: What kind of English muffin should I use?

I like to use a brioche English muffin for this recipe – it has a richer flavor and texture than regular English muffins.

Q: Can I substitute regular salmon for smoked salmon?

Yes, you can substitute regular salmon for smoked salmon, but keep in mind that it will change the flavor profile of the dish significantly.

Q: How do I poach eggs perfectly?

Poaching eggs can be a bit tricky, but here’s a tip: use a gentle flow of water and adjust the heat as needed to prevent the eggs from cooking too quickly.

Q: Can I make this recipe ahead of time?

You can toast the English muffins and cook the smoked salmon ahead of time, but assemble the dish just before serving to ensure everything stays fresh.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains smoked salmon and eggs, so it’s not suitable for vegetarians.

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