Eggs Benedict is a breakfast classic that many people think is complicated to make. With perfectly poached eggs, a rich, buttery hollandaise sauce, and the satisfying crunch of toasted English muffins, it’s easy to understand why it’s a favorite. Adding smoked salmon into the mix gives the traditional recipe a modern, luxurious twist while keeping the process simple.
This guide will walk you through each step of making Smoked Salmon Eggs Benedict, whether you’re a beginner or just looking for a foolproof method. The combination of flavors—creamy, savory, and tangy—makes it a perfect dish for a weekend brunch, a special occasion, or even a morning indulgence. We’ll cover everything from poaching eggs to preparing a smooth hollandaise sauce, ensuring that you’re ready to impress your guests or treat yourself to something extraordinary.
Let’s dive into this delicious, elegant breakfast and bring some restaurant-worthy finesse to your home kitchen!
Why Smoked Salmon Eggs Benedict is the Ultimate Breakfast Upgrade
Traditional Eggs Benedict is made with Canadian bacon or ham, but swapping out the meat for smoked salmon brings a new level of flavor and sophistication. Not only is smoked salmon a great alternative, but it also pairs beautifully with the creamy hollandaise and poached eggs. Plus, salmon is packed with healthy omega-3 fatty acids, making this dish as nutritious as it is tasty.
Whether you’re serving a fancy brunch or simply craving a special breakfast, this smoked salmon version feels fresh, luxurious, and healthy. And the best part? It doesn’t require too many advanced cooking techniques. Even a beginner can master this with a little patience!
Benefits of this Recipe:
- Health-conscious: Smoked salmon is rich in omega-3 fatty acids and high-quality protein.
- Flavor-packed: The tanginess of hollandaise and the savory depth of smoked salmon make for an unforgettable combination.
- Perfect for special occasions: Whether it’s a birthday breakfast or a weekend brunch, this dish never fails to impress.
Ingredients for Smoked Salmon Eggs Benedict (Serves 2):
- 4 large eggs
- 2 English muffins, halved
- 4 slices smoked salmon
- 1 tablespoon white vinegar (for poaching the eggs)
- 1 cup hollandaise sauce (you can use store-bought or make it at home, recipe below)
- Fresh dill for garnish
- Lemon wedges for serving
Hollandaise Sauce Ingredients (Optional if making from scratch):
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- Pinch of salt
- Dash of cayenne pepper (optional, for a hint of heat)
Step-by-Step Guide: How to Make Smoked Salmon Eggs Benedict
1. Prepare the Poaching Water
Poaching eggs can seem intimidating, but with the right technique, it’s actually quite simple! Here’s a step-by-step to perfect poached eggs every time:
- Fill a medium-sized saucepan with about 3-4 inches of water.
- Bring the water to a gentle simmer (not boiling). This is key to preventing the eggs from breaking apart.
- Add 1 tablespoon of white vinegar to the water. The vinegar helps the egg whites set more quickly, resulting in a neat, round poached egg.
2. Toast the English Muffins
While your water is heating, split your English muffins in half and toast them until they’re golden and crispy. You can use a toaster or broil them in the oven. Set them aside once they’re ready.
3. Poach the Eggs
Poaching eggs is one of the trickiest parts of this dish, but with these tips, you’ll get perfectly poached eggs every time.
- Crack each egg into a small bowl or ramekin. This helps you slide the eggs into the water gently.
- Once the water is simmering (not boiling), stir the water gently with a spoon to create a slight whirlpool. This helps the egg whites wrap around the yolk as they cook.
- Gently slide one egg at a time into the water, keeping it close to the surface.
- Let the egg cook for about 3-4 minutes, until the whites are set but the yolk remains soft and runny.
- Use a slotted spoon to remove the egg and place it on a plate lined with a paper towel to drain excess water.
4. Make or Warm the Hollandaise Sauce
If you’re using store-bought hollandaise sauce:
- Simply heat it over low heat in a saucepan, stirring occasionally to avoid curdling.
If you prefer homemade hollandaise:
- Place a heatproof bowl over a simmering pot of water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
- In the bowl, whisk together the egg yolks and lemon juice until they become frothy.
- Gradually add the melted butter, continuing to whisk, until the mixture thickens and turns creamy.
- Add a pinch of salt and a dash of cayenne pepper if you’d like a little extra kick.
Note: Homemade hollandaise can be tricky because it can break if heated too quickly or not whisked enough, but a slow and steady approach should yield a smooth sauce!
5. Assemble the Eggs Benedict
Now comes the fun part—putting it all together!
- Place each toasted English muffin half on a serving plate.
- Lay a slice of smoked salmon on top of each muffin.
- Carefully place a poached egg on top of the salmon slices.
- Generously spoon the warm hollandaise sauce over the eggs.
6. Garnish and Serve
For the finishing touches:
- Garnish your eggs Benedict with freshly chopped dill for a burst of herby flavor.
- Add a lemon wedge on the side for squeezing over the dish. The acidity from the lemon enhances the richness of the hollandaise and smoked salmon.
Serve immediately, while the eggs are warm and the sauce is creamy.
Additional Tips for Perfect Smoked Salmon Eggs Benedict:
- Poaching Pro Tips:
- If you’re nervous about poaching eggs, you can poach them ahead of time and reheat them in hot (not boiling) water for about 30 seconds before serving.
- Alternatively, you can use an egg poacher if you prefer more structure to your poached eggs.
- Customizing the Hollandaise Sauce:
- If you like your hollandaise with a citrusy kick, feel free to add more lemon juice to taste. You can also experiment with a little Dijon mustard for extra depth.
- Substitute Ideas:
- Not a fan of English muffins? You can use toasted bagels or sourdough bread for a heartier version.
- If you prefer something green, add a layer of sautéed spinach between the muffin and salmon to create a variation known as Eggs Florentine.
- Serving Suggestions:
- Pair your smoked salmon eggs Benedict with a fresh salad or roasted vegetables for a complete meal.
- Freshly squeezed orange juice or a hot cup of tea complements the rich flavors of the dish beautifully.