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Perfect Smoked Salmon Benedict Recipe with Easy Velvety Hollandaise Sauce

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A quick and elegant brunch recipe featuring perfectly poached eggs, silky smoked salmon, and a luscious homemade hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • 6 oz smoked salmon slices (preferably wild-caught)
  • Fresh dill sprigs (optional, for garnish)
  • 1 tablespoon white vinegar (for poaching eggs)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste (preferably sea salt)

Instructions

  1. Prepare the Hollandaise Sauce: Melt butter in a small saucepan until warm but not browned. In a heatproof bowl, whisk together egg yolks and lemon juice until light and slightly thickened. Place bowl over simmering water (double boiler), ensuring bowl does not touch water. Whisk continuously while slowly drizzling in melted butter until sauce thickens and becomes creamy. Season with salt and cayenne or hot sauce if desired. Keep warm but not hot.
  2. Toast the English Muffins: Split and toast English muffins until golden and crisp, about 5 minutes.
  3. Poach the Eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack eggs into separate small bowls, then gently slide each egg into simmering water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to lift eggs and drain on paper towels.
  4. Assemble the Benedict: Place toasted English muffin halves on warm plates. Layer smoked salmon slices on top, then add a poached egg on each. Spoon generous amounts of hollandaise sauce over the eggs. Garnish with fresh dill sprigs if desired.
  5. Serve immediately. If making ahead, keep hollandaise warm in a thermos and reheat gently over low heat, whisking occasionally.

Notes

Use freshest eggs for best poaching results. Keep hollandaise sauce warm over low heat to avoid curdling. Vinegar in poaching water helps egg whites set. Toast English muffins just before serving to maintain crunch. For dairy-free hollandaise, substitute butter with vegan butter or clarified coconut oil. For gluten-free, use gluten-free English muffins or toasted bread.

Nutrition

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

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