Salmon and Eggs Benedict

Name: Salmon and Eggs Benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 large eggs; 1 English muffin, split and toasted; 100g smoked salmon; 1 tablespoon white vinegar; For the hollandaise sauce:; 2 egg yolks; 1 tablespoon lemon juice; 100g unsalted butter, melted; Salt and pepper to taste

Highlighted under: Sunday Dinner

I absolutely adore starting my day with a twist on a classic brunch dish, and this Salmon and Eggs Benedict has become my go-to recipe. The combination of poached eggs, smoked salmon, and creamy hollandaise sauce on a toasted English muffin creates a savory delight that’s perfect for lazy weekends. With just a few simple ingredients and some patience to achieve that perfect poached egg, my mornings are transformed by this indulgent yet simple breakfast. Trust me, once you try it, you'll understand why I keep going back for more!

Created by

The Chefvictorcooks Team

Last updated on 2026-02-19T18:57:21.211Z

When I first tackled Eggs Benedict, I was intimidated by the hollandaise sauce, but after a couple of tries, I discovered how easy it is to make with just egg yolks, lemon juice, and butter. The key is to whisk continuously while gradually adding the melted butter to create a creamy emulsion. This trick transformed my cooking experience, and now I feel like a pro!

In experimenting with different toppings, I found that pairing traditional bacon with smoked salmon adds a beautiful and rich flavor depth to the dish. The smoky notes from the salmon complement the creamy hollandaise perfectly, making each bite truly scrumptious. This has become a cherished recipe I can’t wait to share with friends!

Why You Will Love This Recipe

Rich flavors of smoked salmon combined with creamy hollandaise
Perfectly poached eggs that have a luscious, runny yolk
Easy to customize with your favorite veggies or proteins

Understanding Hollandaise Sauce

Hollandaise sauce is a foundational element of Eggs Benedict, providing a rich, tangy flavor that complements the smoked salmon and poached eggs perfectly. The key to a successful hollandaise is maintaining a gentle heat while whisking, which prevents the eggs from scrambling. When using a double boiler, ensure the water is barely simmering; too much heat can result in a grainy texture. If your sauce thickens too much, whisk in a few drops of warm water to bring it back to the desired consistency.

The choice of butter also plays a critical role in the flavor profile of your hollandaise. Unsalted butter is preferred, as it allows you to control the saltiness of the sauce better. If you're feeling adventurous, try infusing the butter with herbs like thyme or dill before melting it for an extra layer of flavor that pairs beautifully with the salmon.

Perfecting Poached Eggs

Achieving the perfect poached egg is all about timing and technique. When poaching, it's important to create a gentle whirlpool in the simmering water before adding the eggs. This motion helps the egg whites wrap around the yolks, resulting in a neater presentation. A good visual cue for knowing your eggs are ready is when the whites are completely set and opaque, while the yolks remain slightly jiggly in the center. I recommend messing with one egg at a time if you're new to poaching, which reduces the chance of a messy pot.

If you're preparing this dish for more than two people, you can poach multiple eggs at once, but be mindful not to overcrowd the pot. To keep the eggs warm while you finish cooking the rest, transfer them to a bowl of warm water. This method ensures they stay hot without continuing to cook, preserving that perfect runny yolk.

Serving Suggestions and Variations

While the classic duo of smoked salmon and poached eggs is a winner, feel free to customize your Eggs Benedict according to your taste. You could add fresh spinach or avocado for a pop of color and additional nutrition. For a bit of spice, consider topping your dish with a sprinkle of red pepper flakes or a dash of hot sauce. These additions can elevate the dish and provide exciting flavor contrasts that pair well with the rich hollandaise.

If you're preparing this for a special occasion, consider pairing it with fresh fruit salad or a light arugula salad on the side to refresh the palate. You can also serve it with a mimosa or freshly brewed coffee to elevate your brunch experience to a new level. Additionally, you can make hollandaise sauce ahead of time and simply rewarm it, saving time for when you're ready to serve.

Ingredients

To make the perfect Salmon and Eggs Benedict, gather the following ingredients:

Ingredients

2 large eggs
1 English muffin, split and toasted
100g smoked salmon
1 tablespoon white vinegar
For the hollandaise sauce:
2 egg yolks
1 tablespoon lemon juice
100g unsalted butter, melted
Salt and pepper to taste

These ingredients come together beautifully to create a satisfying dish perfect for brunch.

Instructions

Follow these steps to create your delicious Salmon and Eggs Benedict:

Make the Hollandaise Sauce

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until thickened. Gradually add the melted butter while whisking continuously. Season with salt and pepper, and keep warm.

Poach the Eggs

In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set, and yolks are still runny. Remove with a slotted spoon.

Assemble the Dish

On each toasted muffin half, layer pieces of smoked salmon. Top with the poached egg and generously drizzle with hollandaise sauce. Serve immediately.

Enjoy your delicious creation with a sprinkle of freshly ground pepper or a side of fresh greens!

Pro Tips

For a unique twist, try adding avocado slices or sautéed spinach under the salmon. This adds both flavor and nutritional value to the dish.

Making Adjustments for Dietary Preferences

For those looking for lighter alternatives, you can try a yogurt-based sauce instead of traditional hollandaise. By blending Greek yogurt with lemon juice, mustard, and a bit of olive oil, you can achieve a creamy dressing without the added calories and fat from butter. This substitution works well with smoked salmon, providing a tangy flavor that melds nicely.

If you have dietary restrictions, you can opt for poached tofu instead of eggs for a vegan version. Various brands offer tofu that mimics eggs in texture, providing a satisfying vegetarian option. Just be sure to season it adequately to give it that umami flavor that pairs well with the other components of the dish.

Storage and Reheating Tips

If you're making components in advance, you can store the hollandaise sauce in the refrigerator for up to 2 days. When reheating, do so gently over low heat to prevent curdling. A microwave can be used, but I recommend doing it in short intervals and stirring in between to ensure an even temperature throughout.

Poached eggs are best served fresh, but if you have leftovers, you can store them in a bowl of cold water in the fridge for up to a day. To reheat, simply dunk them in hot water for a couple of minutes to warm them through without overcooking. However, keep in mind that the runniness might be slightly affected, so enjoy the freshly made version if you can!

Questions About Recipes

→ Can I make hollandaise sauce in advance?

Hollandaise is best served fresh, but you can keep it warm in a thermos for a short time. Just whisk it up again before serving.

→ What can I substitute for smoked salmon?

If you prefer, you can use cooked lobster, poached chicken, or even sautéed spinach for a vegetarian version.

→ How do I know when the eggs are poached perfectly?

The whites should be firm but the yolk should remain soft and slightly runny. A 3-4 minute cook time usually does the trick.

→ Can I use store-bought hollandaise sauce?

Absolutely! For convenience, store-bought sauces can save time, but homemade is always delicious if you have the time.