Smoked Salmon Eggs Benedict with perfectly poached eggs and a quick, foolproof blender Hollandaise is easier to make than you might think. This smoked salmon Eggs Benedict is a delightful twist on a classic brunch favorite and can be prepared mostly ahead of time for a relaxed morning.
Smoked Salmon Eggs Benedict
Eggs Benedict is a brunch classic: a toasted English muffin, creamy butter, smoked salmon in this variation, a perfectly poached egg with a runny yolk, all finished with rich Hollandaise sauce. The flavors and textures combine to create an indulgent, restaurant-quality breakfast you can easily make at home.
If you ever find choosing between eggs Benedict and a salmon breakfast difficult, this recipe solves the dilemma. Smoked salmon and eggs are a perfect pair—think lox and bagels or smoked salmon frittata—so combining them into Eggs Benedict is a natural and delicious choice.
Why Is Smoked Salmon Benedict Easy To Make?
Break the recipe into three manageable parts: poached eggs, Hollandaise sauce, and assembling the smoked salmon with toasted English muffins. Viewing each component separately makes the whole process straightforward, and several steps can be done ahead of time.
Poached Eggs
Perfect poached eggs have creamy, runny yolks and tender whites. You can poach eggs ahead and store them in cold water in the refrigerator for several days, which makes breakfast prep much easier. Straining eggs before poaching yields neater results, but for busy mornings you can skip that step and still have delicious, slightly rustic poached eggs.
Easy Hollandaise Sauce (Foolproof)
The blender Hollandaise yields the same rich, buttery flavor as the traditional French method but is much faster and more reliable. This technique takes about five minutes and produces a smooth, velvety sauce that pairs wonderfully with seafood, vegetables, and eggs.
Smoked Salmon and English Muffins
Toast the English muffins until lightly crisp, then layer avocado, smoked salmon, and the poached egg. Finish with Hollandaise and garnish—simple assembly creates an elegant open-faced breakfast sandwich.
Hollandaise Sauce Ingredients
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Egg Yolks: Three yolks from large eggs.
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Butter: Unsalted butter works best.
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Lemon Juice: Fresh lemon juice for brightness.
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Dijon Mustard: Adds flavor and helps emulsify the sauce.
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Salt: Sea salt or kosher salt to taste.
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Cayenne Pepper: A pinch for subtle warmth (optional).
How To Make This Easy Hollandaise Sauce
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Blend: Combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne (if using) in a blender and blend about 10 seconds.
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Melt the Butter: Heat the butter until very hot and fully melted, either in the microwave or on the stovetop.
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Emulsify: With the blender on medium, slowly stream the hot butter into the egg mixture until it thickens into a smooth sauce. Adjust seasoning to taste.
How To Make Smoked Salmon Eggs Benedict
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Get Ready: Prep ingredients—slice red onion, drain capers, split and toast English muffins, chop dill, and separate smoked salmon slices.
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Poach the Eggs: Strain (optional) and poach the eggs in simmering water with a splash of vinegar. Drain on paper towels if desired.
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Make the Hollandaise: Blend the yolks, lemon, mustard, salt and cayenne, then slowly pour hot butter into the blender to emulsify.
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Toast the Muffins: Lightly toast the English muffin halves.
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Slice the Avocado: Halve, pit, peel and thinly slice the avocado.
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Assemble: Layer avocado on each muffin half, top with smoked salmon, then a poached egg. Drizzle with Hollandaise and garnish with capers, red onion, and dill. Serve immediately.
Why Do They Call It Eggs Benedict
Eggs Benedict is said to be named after Lemuel Benedict, a retired Wall Street broker who ordered a version of the dish at the Waldorf Hotel in Manhattan. The request evolved into the dish we know today.
What Is The Name Of The Sauce For Eggs Benedict
The sauce used for Eggs Benedict is Hollandaise, one of the five classic French “mother sauces.” It’s an emulsion of egg yolks, an acid (lemon juice or vinegar), hot butter, Dijon mustard, and seasonings, resulting in a silky, tangy finish.
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Choose high-quality smoked salmon for the best flavor.
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Poach eggs ahead of time and chill them in an ice bath. Store in a sealed container topped with cold water in the fridge for 4 to 5 days.
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You can poach multiple eggs at once (for example, six at a time) to save time.
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When making Hollandaise, ensure the butter is very hot before slowly adding it to the egg mixture so the sauce emulsifies properly.
Try These Other Brunch and Breakfast Ideas:
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Bananas Foster French Toast
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Instant Pot Steel Cut Oats
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The Best Cinnamon Buns
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Easy Breakfast Tacos
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Breakfast Egg Muffins
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Ham, Egg & Cheese Breakfast Sandwich
Smoked Salmon Eggs Benedict
Kathy McDaniel
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Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice , or more to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Pinch of cayenne pepper,, optional
- 1/2 cup unsalted butter
For the Salmon Benedict:
- 2 English muffins, split in half and toasted lightly
- 4 large poached eggs
- 1 ripe avocado, halved, seeded, peeled and sliced thinly
- 8 ounces smoked salmon
- 2 tablespoons capers
- 2 tablespoons red onion, thinly sliced or small diced
- 1 tablespoon fresh dill, chopped (to garnish)
Instructions
To Make the Hollandaise Sauce:
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Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) in the jar of a blender. Blend for about 10 seconds.
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Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
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With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste and serve
To Assemble:
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Place avocado slices on each English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. Serve immediately with asparagus, tomatoes and/or arugula and lemon wedges (optional).
Notes
- Get good quality smoked salmon.
- You can poach the eggs ahead of time. Transfer the poached eggs to an ice bath. Once the eggs are chilled, transfer them to a sealable container and top it up with cold water. Cover and store in the fridge for 4 to 5 days.
- You can poach eggs in large batches (6 at a time).
- When making the Hollandaise, make sure the butter is hot before pouring it over the egg mixture.