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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Homemade Hollandaise

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A quick and easy smoked salmon eggs benedict recipe featuring a silky homemade hollandaise sauce, perfect for brunch or special occasions.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 oz smoked salmon, thinly sliced
  • Chopped fresh dill or chives (for garnish)
  • 3 large egg yolks (fresh, room temperature)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted and kept warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 1 tablespoon white vinegar (for poaching water)
  • Freshly ground black pepper

Instructions

  1. Toast the English muffins: Preheat your toaster or broiler. Split the muffins and toast until golden brown and slightly crisp, about 3-5 minutes. Set aside and keep warm.
  2. Prepare the hollandaise sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until thickened and doubled in volume (about 2-3 minutes). Place the bowl over a pot of gently simmering water (double boiler style), ensuring the water doesn’t touch the bowl. Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes smooth. Remove from heat, season with a pinch of cayenne and salt to taste. Keep warm but not hot to prevent cu…
  3. Poach the eggs: Fill a medium saucepan with about 3 inches of water. Bring to a gentle simmer and add 1 tablespoon white vinegar. Crack each egg into a small bowl or ramekin. Swirl the simmering water gently with a spoon to create a vortex, then carefully slide each egg into the center. Poach eggs for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Use a slotted spoon to remove eggs and drain on a paper towel.
  4. Assemble the eggs benedict: Place toasted English muffin halves on plates. Layer each with smoked salmon slices. Top with a poached egg. Generously spoon warm hollandaise sauce over the eggs. Garnish with chopped dill or chives and freshly ground black pepper.
  5. Serve immediately with a side of fresh greens or roasted potatoes for a full brunch experience.

Notes

Keep hollandaise warm by placing the bowl in a pan of warm water. If it thickens too much, whisk in a teaspoon of warm water to loosen it. Use room temperature eggs for better poaching results. Toast muffins well to avoid sogginess. Vinegar in poaching water helps eggs hold their shape.

Nutrition

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

Find it online: https://goldensimmer.com/perfect-smoked-salmon-eggs-benedict-recipe-with-easy-homemade-hollandaise/