Smoked Salmon Eggs Benedict
This elegant brunch classic features poached eggs and silky smoked salmon layered on toasted English muffins, all topped with a rich homemade hollandaise sauce. It is a restaurant-quality dish that you can easily recreate at home for a special morning gathering.
Poached eggs and smoked salmon on English muffins with creamy hollandaise sauce.
Nutrition per serving
Ingredients
Base
Protein
Sauce
Instructions
Make the Hollandaise
Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thick and doubled in volume. Slowly drizzle in melted butter while whisking constantly until a smooth creamy sauce forms. Season with salt and white pepper.
Poach the Eggs
Bring a wide saucepan of water to a gentle simmer and add a splash of white vinegar. Create a gentle whirlpool and carefully slide each egg into the center. Poach for 3 minutes until whites are set but yolks remain runny.
Warm the Salmon
Lay smoked salmon slices on a baking sheet and place in a 300 degree oven for 2 minutes just to take the chill off without cooking it further. This ensures a pleasant temperature contrast with the warm eggs.
Assemble and Serve
Place two toasted English muffin halves on each plate and top each half with a slice of warmed smoked salmon. Carefully lay a poached egg on top and generously spoon hollandaise sauce over everything. Garnish with fresh dill and capers.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.