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Eggs Benedict with Smoked Salmon and Hollandaise Sauce Recipe

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3.8 from 4 reviews

A classic brunch favorite, Eggs Benedict with Salmon combines perfectly poached eggs and silky smoked salmon atop toasted English muffins, all generously topped with a smooth, tangy hollandaise sauce. This elegant and satisfying recipe offers a harmonious blend of creamy textures and bold flavors, perfect for a special breakfast or brunch.

Ingredients

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 10 tablespoons (4.9 ounces) butter, cut into small chunks
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon cayenne pepper

Poached Eggs

  • 4 large fresh eggs
  • 1 tablespoon white or apple cider vinegar

Assembly

  • 1 (3.5-ounce) packet smoked salmon
  • 2 English muffins, sliced in half and toasted
  • Fresh chopped chives, for garnish
  • Salt and pepper, for seasoning

Instructions

  1. Make the Hollandaise Sauce: In a saucepan off the heat, whisk together the egg yolks, lemon juice, water, and Dijon mustard until smooth.
  2. Add Butter and Heat: Add the butter chunks to the mixture and place the pan over low to medium heat.
  3. Whisk to Thicken: Constantly whisk as the butter melts. Continue whisking until the sauce thickens to a creamy consistency, about 5 minutes. Remove from heat.
  4. Season the Sauce: Whisk in salt and cayenne pepper. Taste and adjust salt if needed. Set aside and keep warm.
  5. Prepare Poaching Water: Fill a large saucepan with about 4 inches of water and add vinegar. Bring to a boil, then reduce to a low simmer.
  6. Crack Eggs: Crack each egg into a small bowl or ramekin to prepare for poaching.
  7. Create a Vortex: Stir the simmering water vigorously for about 10 seconds to create a vortex.
  8. Poach Eggs: Immediately slide one egg into the center of the vortex. Cook for 3 minutes for a runny yolk with cooked whites, or longer for firmer yolks. Remove with a slotted spoon.
  9. Repeat Egg Poaching: Repeat the process with the remaining eggs.
  10. Toast Muffins: Slice English muffins in half and toast until golden.
  11. Assemble: Place smoked salmon on each muffin half, top with a poached egg, and generously spoon hollandaise sauce over.
  12. Garnish and Serve: Season with salt and pepper, sprinkle with fresh chopped chives, and serve immediately.

Notes

  • Use fresh eggs for the best poaching results to ensure the whites hold together well.
  • Maintain a gentle simmer when poaching eggs to prevent boiling, which can break the eggs apart.
  • Keep the hollandaise sauce warm but not hot to avoid curdling before serving.
  • Prepare hollandaise sauce in a double boiler if you prefer more control over heat to avoid scrambling eggs.

Find it online: https://cozyplatter.com/eggs-benedict-with-smoked-salmon-and-hollandaise-sauce-recipe/