Smoked Salmon Eggs Benedict
Start your morning with this easy and elegant Smoked Salmon Eggs Benedict—a flavorful twist on the classic brunch favorite. With creamy hollandaise, flaky English muffins, and savory smoked salmon, it’s the perfect recipe for weekend breakfasts or special occasions.
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Brunch is my happy place, and smoked salmon eggs Benedict is the shining star. It’s elegant enough for special occasions, but simple enough for a cozy Sunday morning.
Once I got the poaching and easy hollandaise down, I realized I didn’t need a restaurant to enjoy one of my all-time favorite dishes.
Why I love this recipe
This dish brings a lovely balance of richness and freshness that I can’t get enough of. I love how the smoky salmon gives it a little flair, while the hollandaise sauce ties everything together like a creamy bow. It’s a recipe that feels like a warm hug, fancy, but still comfort food at heart.
Ingredients
- English muffins
- smoked salmon, nova lox
- poached eggs
- hollandaise sauce
- sliced avocados
How to Poach and Egg
Poaching an egg might sound fancy, but it’s actually super simple once you know the trick. Bring a pot of water to a gentle simmer, not a full boil, then add a splash of vinegar to help the egg whites set.
Crack your egg into a small bowl first, then gently slide it into the water. Use a spoon to nudge the whites close to the yolk if needed, and let it cook for about 3–4 minutes until the whites are set but the yolk is still soft and runny. Scoop it out with a slotted spoon, give it a quick dab on a paper towel, and that’s it—perfectly poached with no stress!
Step by step
- Slice the English muffins and toast them to your desired doneness.
- Set the two English muffin halves on plates and top with slices of smoked salmon.
- Add one poached egg to each muffin. Pour hollandaise sauce over the egg.
- Serve with fresh avocado and a sprinkle of cayenne and parsley, if desired.
Tips for best results
- Lightly toast the English muffins until they are just crisp. This helps them hold up under the toppings without getting soggy.
- Warm the hollandaise sauce gently over low heat to keep it smooth and prevent it from separating.
- Pat the smoked salmon dry with paper towels before assembling to avoid soggy muffins.
- Serve right away. This dish tastes best when everything is hot and freshly prepared.
Variations
Make it your own! Try different bases like croissants or sourdough. If smoked salmon isn’t your thing, sliced ham or spinach can work.
Serving suggestion
I usually serve this with crispy breakfast potatoes or fried green tomatoes. It’s also perfect for brunch, just add muffins, fruit, or even candied bacon.
Storage
Any variety of eggs benedict tastes best served immediately, but if you need to save some, store everything separately. Reheat the eggs and muffins gently and then assemble. Slowly reheat the hollandaise, it doesn’t like high heat. Stir constantly as you warm it up.
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Smoked Salmon Eggs Benedict
- Total Time: 5 minutes
- Yield: 2 1x
Description
Start your morning with this easy and elegant Smoked Salmon Eggs Benedict—a flavorful twist on the classic brunch favorite. With creamy hollandaise, flaky English muffins, and savory smoked salmon, it’s the perfect recipe for weekend breakfasts or special occasions.
Ingredients
Ingredients
- 1 English muffin
- 4-ounce package of smoked salmon, nova lox
- 2 poached eggs
- 1/2 cup hollandaise sauce
- sliced avocados, for serving
Instructions
Instructions
- Slice the English muffin and toast to desired doneness.
- Set them on plates and top with a slice of smoked salmon.
- Add one poached egg to each muffin. Pour hollandaise over the egg.
- Serve with fresh avocado and a sprinkle of cayenne and parsley, if desired.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: none
- Cuisine: American
Nutrition
- Serving Size: 1/2 muffin
- Calories: 632
- Sugar: 0.3 g
- Sodium: 318.4 mg
- Fat: 30.8 g
- Carbohydrates: 13.9 g
- Fiber: 0 g
- Protein: 75.2 g
- Cholesterol: 453.4 mg
