Name: Smoked Salmon Eggs Benedict Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter (melted); 4 egg yolks; 1 tbsp lemon juice (more for a stronger lemon flavor); 2 tbsp water (room temp, plus more if needed); ¼ tsp smoked paprika; ¼ tsp kosher salt (more to taste if needed); 8 eggs; 1 tsp white vinegar; Water (for poaching); 4 English muffins (or croissants, or bagels, cut in half and toasted); 8 slices smoked salmon (2 per person); 1 tbsp capers (drained)

Ingredients

4 tbsp unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice (more for a stronger lemon flavor)

2 tbsp water (room temperature, plus more if you want a thinner sauce)

¼ tsp smoked paprika

¼ tsp kosher salt (more to taste if needed)

8 eggs

1 tsp white vinegar

Water (for poaching)

4 English muffins (or croissants, or bagels, cut in half and toasted)

8 slices smoked salmon (2 per person)

1 tbsp capers (drained)

Instructions

Step 1: Make the Hollandaise sauce by melting the butter in a saucepan or microwave, then transfer it to a bowl.

Step 2: In a nonstick saucepan, combine the egg yolks, lemon juice, and water. Whisk rapidly over low heat until the mixture is frothy and has doubled in size, being careful not to overheat.

Step 3: While continuing to whisk, slowly pour the melted butter into the yolk mixture in a steady stream. Whisk until the sauce thickens and nearly doubles in size. If the sauce becomes too thick, add water or extra lemon juice to adjust the consistency and flavor.

Step 4: Stir in smoked paprika and salt to taste. Set the hollandaise aside.

Step 5: For the poached eggs, bring a small pot of water to a gentle boil and add the vinegar.

Step 6: Crack each egg into a fine-mesh strainer to remove excess whites, then transfer to a small bowl.

Step 7: Create a gentle vortex in the simmering water with a spoon and carefully lower each egg into the center. Poach for 3.5 to 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with all eggs.

Step 8: Toast the English muffins or chosen bread until golden brown.

Step 9: Assemble by spreading a little Hollandaise sauce on each toasted muffin half. Layer with smoked salmon, a poached egg, more hollandaise, and sprinkle with capers. Optionally, garnish with fresh herbs and serve with a green salad for balance.

Tips & Variations

Use fresh, high-quality smoked salmon for the best flavor.

If you prefer a thinner hollandaise, add warm water gradually until you reach your desired consistency.

Try substituting the English muffins with toasted bagels or buttery croissants for a richness variation.

Add fresh dill or chives as a garnish for additional color and flavor.

Storage

Hollandaise sauce is best served fresh but can be held warm in a bowl placed over barely simmering water for up to 30 minutes. Leftover sauce should be discarded rather than refrigerated. Poached eggs are best eaten immediately; however, you can store smoked salmon and toasted muffins separately in the refrigerator for up to 2 days. Reheat muffins briefly in a toaster oven before serving.

FAQs

Can I make the hollandaise sauce ahead of time?

Hollandaise sauce is delicate and tends to separate if stored. It’s best made just before serving. If needed, keep it warm in a bowl over gentle heat for up to 30 minutes.

How can I tell when the poached eggs are perfectly cooked?

Poached eggs are ready when the whites are fully set but still tender and the yolks remain soft and runny. Timed poaching for 3.5 to 4 minutes usually achieves this balance.