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Creamy Smoked Salmon Eggs Benedict Recipe with Rich Hollandaise Sauce

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A quick and easy brunch recipe featuring creamy smoked salmon eggs benedict topped with a rich, silky hollandaise sauce. Perfect for lazy weekend mornings or special occasions.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 6 oz smoked salmon, thinly sliced
  • 2 tbsp white vinegar
  • Fresh chives, finely chopped (for garnish)
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 1 tsp Dijon mustard
  • Salt and white pepper, to taste
  • A pinch of cayenne pepper (optional)

Instructions

  1. Prepare the hollandaise sauce: In a small heatproof bowl, whisk together the 3 egg yolks and lemon juice until thickened and doubled in volume (about 2 minutes). Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
  2. Slowly drizzle in the melted butter while whisking continuously. Continue whisking until the sauce is thick and smooth (around 5 minutes). Stir in Dijon mustard, salt, white pepper, and a pinch of cayenne. Keep the sauce warm by placing it in a warm spot or covering it loosely.
  3. Poach the eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add 2 tablespoons white vinegar.
  4. Crack each egg into a small cup or ramekin. Stir the simmering water to create a gentle whirlpool and carefully slide one egg into the center. Poach for 3-4 minutes for a soft yolk or longer for firmer yolks. Remove eggs with a slotted spoon and place on a warm plate. Repeat with remaining eggs.
  5. Toast the English muffin halves until golden and slightly crisp. Lay a generous slice of smoked salmon on each muffin half.
  6. Place a poached egg on top of the salmon. Spoon warm hollandaise sauce liberally over each egg. Garnish with finely chopped fresh chives.
  7. Serve immediately while eggs are warm and hollandaise is silky. Pair with fresh greens or roasted potatoes if desired.

Notes

Keep heat low and whisk hollandaise constantly to avoid curdling. If sauce splits, whisk in a teaspoon of cold water off heat. Use fresh eggs for best poaching results. Toast muffins and slice salmon before poaching eggs to keep everything warm. Hollandaise can be made up to an hour ahead and gently reheated.

Nutrition

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

Find it online: https://lenatable.com/creamy-smoked-salmon-eggs-benedict-recipe-with-rich-hollandaise-sauce-easy-and-perfect/