I’ve always been a fan of eggs benedict, but when I first made this smoked salmon benedict recipe, I was blown away by how delicious it was. The combination of the tender smoked salmon, the poached eggs, and the toasted English muffin is just perfect.
My family loves it too – my kids will even eat their veggies if I serve them with this dish. And the best part is that it’s actually quite healthy, thanks to the omega-3 rich salmon and the nutritious eggs.
I like to make it for special occasions like brunch or Mother’s Day, but it’s also a great everyday recipe for when we need a quick and easy meal that’s still impressive. The key to making a great smoked salmon benedict is to use high-quality ingredients and to not overcook the eggs – you want them to be nice and runny so they’re easy to slide onto the muffin.
And of course, don’t forget to toast the English muffin until it’s nice and golden brown – it makes all the difference in the flavor and texture of the dish. I like to serve it with a side of hash browns or roasted vegetables for a well-rounded meal that everyone will love.
Smoked Salmon Benedict
4.8 from 1346 votes
A luxurious twist on the classic eggs benedict, this recipe features silky poached eggs and delicate smoked salmon atop toasted English muffins, all draped in a velvety hollandaise sauce. Perfect for a special brunch or a decadent breakfast, it balances rich flavors with a touch of elegance.
1Prepare the hollandaise sauce: In a medium saucepan, whisk together the egg yolks and lemon juice until thick and pale.
2Place the saucepan over low heat and slowly drizzle in the melted butter while whisking constantly until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
3Remove from heat, stir in cayenne and salt, then cover to keep warm.
4Poach the eggs: Fill a medium saucepan with 3 inches of water and bring to a gentle simmer.
5Add the white vinegar and a pinch of salt.
6Crack one egg into a small bowl, then gently slide it into the simmering water.
7Poach for 3 to 4 minutes until the whites are set and the yolk is still runny.
8Use a slotted spoon to transfer to a paper towel-lined plate; repeat with remaining eggs.
9Toast the English muffins until golden brown, about 2 to 3 minutes.
10Place two muffin halves on each plate, then drape smoked salmon slices evenly over each half.
11Gently place a poached egg on top of the salmon.
12Spoon the warm hollandaise sauce over the eggs, garnish with fresh dill or chives, and serve immediately.
For perfectly poached eggs, use the freshest eggs possible and keep the water at a gentle simmer, not a rolling boil. If the hollandaise sauce becomes too thick, whisk in a teaspoon of warm water to thin it. Smoked salmon can be replaced with prosciutto or cooked bacon for variation.
Watch Video Of How Smoked Salmon Benedict Works
This smoked salmon benedict recipe is always a hit with my family and friends – it’s perfect for special occasions like brunch or Easter Sunday, but also great for everyday meals when we need something quick and impressive.
One of my favorite things about this recipe is that it’s actually quite healthy thanks to the omega-3 rich salmon and nutritious eggs.
Plus, you can customize it with your favorite toppings like spinach or capers for added flavor.
❓ Frequently Asked Questions About Smoked Salmon Benedict
1. What is smoked salmon benedict?
Smoked salmon benedict is a variation of the classic eggs benedict recipe that replaces the traditional Canadian bacon with smoked salmon. It’s a delicious and flavorful twist on a classic dish.
2. Can I use regular salmon instead of smoked salmon?
While you can use regular salmon in this recipe, it won’t have the same rich, smoky flavor that smoked salmon provides. If you don’t have access to smoked salmon, you can try using canned or fresh wild-caught salmon instead.
3. How do I toast the English muffin?
To toast an English muffin, simply place it on a baking sheet and bake it in a preheated oven at 350°F (180°C) for about 5 minutes, or until it’s lightly browned and crispy.
4. Can I make this recipe ahead of time?
While you can prepare some components of this recipe ahead of time, such as cooking the eggs and assembling the dish, it’s best to assemble and cook the benedict just before serving so everything stays fresh and hot.
5. What’s the best way to store leftover benedict?
If you have leftover benedict, you can store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 3 months.
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