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Creamy Smoked Salmon Benedict Recipe with Easy Velvety Hollandaise Sauce

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A quick and indulgent breakfast featuring toasted English muffins topped with smoked salmon, perfectly poached eggs, and a smooth, velvety hollandaise sauce. This recipe balances richness and lightness for a satisfying weekend treat.

Ingredients

Scale
  • English muffins, split and toasted
  • 4 ounces (115g) smoked salmon, thinly sliced
  • 4 large eggs, fresh and at room temperature
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or smoked paprika (optional)
  • 1 tablespoon white vinegar
  • Fresh dill or chives, finely chopped, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Hollandaise Sauce: In a small bowl, whisk egg yolks and lemon juice vigorously until pale and slightly thickened (about 1-2 minutes). Set up a double boiler by simmering water in a saucepan (water should not touch the bowl).
  2. Place the bowl over the simmering water and slowly drizzle in the warm melted butter while whisking continuously. Keep whisking until the sauce thickens and is smooth. Remove from heat and season with salt and a pinch of cayenne or smoked paprika if using. Keep warm.
  3. Poach the Eggs: Fill a deep skillet or saucepan with about 3 inches (7.5 cm) of water. Bring to a gentle simmer, then add 1 tablespoon white vinegar.
  4. Crack one egg into a small cup, then gently slide it into the simmering water. Repeat with remaining eggs, cooking in batches if needed.
  5. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to remove eggs and drain on a paper towel.
  6. Toast the English Muffins until golden and crisp.
  7. Assemble the Benedict: Place toasted muffin halves on plates. Layer with smoked salmon slices, then carefully top each with a poached egg.
  8. Generously spoon the warm hollandaise sauce over the eggs.
  9. Garnish with freshly chopped dill or chives and a sprinkle of black pepper.
  10. Serve immediately and enjoy the creamy, smoky goodness!

Notes

Use room temperature eggs for poaching to prevent curdling. Whisk hollandaise continuously and slowly add melted butter to avoid splitting. If sauce splits, remove from heat and whisk vigorously off heat. A teaspoon or two of warm water can loosen too thick sauce. Do not overcrowd poaching pan to keep eggs from sticking.

Nutrition

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

Find it online: https://yumyep.com/creamy-smoked-salmon-benedict-recipe-with-easy-velvety-hollandaise-sauce/