Print

Perfect Smoked Salmon Benedict Recipe Easy Homemade with Creamy Hollandaise Sauce

smoked salmon benedict - featured image
Print Recipe

A quick and easy smoked salmon benedict featuring perfectly poached eggs, toasted English muffins, and a creamy, hand-whisked hollandaise sauce with a subtle lemon and Dijon mustard zing.

Ingredients

Scale
  • 4 large eggs (room temperature for perfect poaching)
  • 2 English muffins, split and toasted
  • 8 ounces smoked salmon, thinly sliced
  • Fresh chives or dill, chopped (for garnish)
  • 3 large egg yolks (at room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons unsalted butter, melted and warm
  • Pinch of cayenne pepper or white pepper (optional)
  • Salt to taste
  • Optional: Capers for a briny pop
  • Optional: Fresh spinach sautéed lightly
  • Optional: Avocado slices (for layering beneath salmon)

Instructions

  1. Toast the English muffins until golden brown and crisp, about 3-4 minutes. Set aside on a warm plate.
  2. In a small bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1/2 teaspoon Dijon mustard until light and frothy.
  3. Set the bowl over a saucepan of gently simmering water (double boiler method). Slowly drizzle in 6 tablespoons of warm melted butter while whisking continuously until the sauce thickens and becomes creamy, about 5-7 minutes. If too thick, whisk in a teaspoon of warm water to loosen.
  4. Season hollandaise sauce with salt and a pinch of cayenne or white pepper. Keep warm over very low heat, stirring occasionally. Avoid overheating.
  5. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar if desired.
  6. Crack one egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the egg in. Poach for 3-4 minutes for runny yolk or longer for firmer yolks.
  7. Use a slotted spoon to remove the egg, gently blot excess water with a paper towel, and keep warm. Repeat with remaining eggs.
  8. Place toasted English muffin halves on serving plates. Layer each half with smoked salmon slices (and optional avocado slices if using), then top with a poached egg.
  9. Generously spoon creamy hollandaise sauce over the eggs. Garnish with chopped fresh chives or dill and optional capers or sautéed spinach.
  10. Serve immediately.

Notes

Use fresh eggs and bring water to a gentle simmer for perfect poaching. Whisk hollandaise sauce slowly adding melted butter to avoid splitting. If sauce breaks, whisk in a teaspoon of cold water to bring it back. For dairy-free hollandaise, substitute butter with neutral oil like avocado or light olive oil. For gluten-free, use gluten-free English muffins or toasted gluten-free bread. Stagger poaching eggs by a minute to finish simultaneously. Serve immediately for best texture and flavor.

Nutrition

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

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