Print

Perfect Smoked Salmon Eggs Benedict Recipe with Easy Velvety Hollandaise Sauce

smoked salmon eggs benedict - featured image
Print Recipe

A luxurious brunch recipe featuring silky poached eggs, smoky smoked salmon, and a smooth, creamy hollandaise sauce served on toasted English muffins. Quick and easy to prepare, perfect for special occasions or weekend mornings.

Ingredients

Scale
  • English muffins, split and toasted
  • Thinly sliced smoked salmon, ideally wild-caught
  • Fresh large eggs, room temperature
  • 6 tablespoons (85 g) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) white vinegar
  • Salt, to taste
  • White pepper, to taste
  • Dill or chives, finely chopped (optional)
  • Water (for poaching eggs and hollandaise water bath)

Instructions

  1. Prepare the Hollandaise Sauce: Fill a saucepan with 1-2 inches of water and bring to a gentle simmer. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until lightened in color and slightly thickened (1-2 minutes). Place the bowl over the simmering water, ensuring the bottom does not touch the water.
  2. Slowly add melted butter: While whisking constantly, drizzle in 6 tablespoons melted unsalted butter slowly. The sauce should thicken and become smooth and velvety. If too thick, whisk in a teaspoon of warm water to loosen. Season with salt and white pepper. Keep warm but do not overheat.
  3. Poach the Eggs: Fill a wide saucepan with water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide in one egg at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
  4. Toast the English Muffins: Slice and toast until golden brown and crisp.
  5. Assemble the Eggs Benedict: Place toasted muffin halves on plates. Layer with smoked salmon slices, then gently place a poached egg on top. Spoon warm hollandaise sauce generously over the eggs. Garnish with chopped dill or chives if desired.
  6. Serve immediately for best texture and flavor.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water or an extra egg yolk off heat to bring it back together. Keep poaching water at a bare simmer to avoid tough or spread eggs. For dairy-free, use vegan butter and coconut milk. For gluten-free, substitute English muffins with gluten-free bread or potato cakes.

Nutrition

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

Find it online: https://tastypierecipes.com/perfect-smoked-salmon-eggs-benedict-recipe-with-easy-velvety-hollandaise-sauce/