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Perfect Smoked Salmon Eggs Benedict Recipe Easy Homemade with Creamy Hollandaise

smoked salmon eggs benedict - featured image
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A quick and easy smoked salmon Eggs Benedict recipe featuring silky poached eggs, smoky salmon, and a creamy hollandaise sauce with a hint of lemon and Dijon mustard. Perfect for a special weekend brunch or any day you want to treat yourself.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 oz smoked salmon, thinly sliced
  • 4 large eggs, fresh and preferably at room temperature
  • 1 cup (225 g) unsalted butter, softened
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • Salt and white pepper, to taste
  • Fresh dill or chives, finely chopped for garnish
  • 4 cups water
  • 1 tablespoon white vinegar (for poaching eggs)

Instructions

  1. Toast the English muffins until golden and slightly crisp. Butter them lightly while warm and set aside.
  2. In a heatproof bowl, whisk together the egg yolks, lemon juice, white wine vinegar, and Dijon mustard. Place the bowl over a saucepan with simmering water (double boiler setup), ensuring the bowl does not touch the water.
  3. Slowly add the melted unsalted butter in a thin stream while whisking constantly until the sauce thickens and becomes creamy (about 5-7 minutes). If too thick, add a teaspoon or two of warm water to loosen. Season with salt and white pepper. Remove from heat and keep warm.
  4. Fill a medium saucepan with 4 cups of water and add 1 tablespoon white vinegar. Bring to a gentle simmer (not a rolling boil). Crack each egg into a small bowl, then gently slide into the simmering water one at a time.
  5. Poach eggs for 3-4 minutes for runny yolks or up to 5 minutes for firmer yolks. Use a slotted spoon to lift eggs out, letting excess water drip off. Set on a paper towel briefly.
  6. Assemble the Eggs Benedict by placing toasted English muffin halves on plates, topping each with smoked salmon slices, then a poached egg, and spooning hollandaise sauce generously over the top.
  7. Garnish with freshly chopped dill or chives and serve immediately.

Notes

Keep the heat low and whisk constantly when making hollandaise to avoid scrambled eggs. If the sauce breaks, whisk in a teaspoon of warm water to bring it back. Use fresh eggs for poaching to get perfect shape and runny yolks. Vinegar in poaching water helps egg whites set faster but don’t overdo it to avoid flavor changes. You can substitute English muffins with gluten-free bread or toasted polenta for gluten-free options. For dairy-free hollandaise, use almond or coconut milk-based butter substitutes, though texture will vary.

Nutrition

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

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