Description
This Smoked Salmon Eggs Benedict recipe features perfectly poached eggs and silky homemade hollandaise sauce served over toasted English muffins layered with smoked salmon and capers. The rich, creamy hollandaise is enhanced with a hint of smoked paprika, creating a luxurious brunch dish that’s both elegant and satisfying.
Ingredients
Scale
Hollandaise Sauce
- 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)
Poached Eggs
- 8 eggs
- 1 tsp white vinegar
- Water (for poaching)
Assembly
- 4 English muffins (or croissants, or bagels, cut in half and toasted)
- 8 slices smoked salmon (2 per person)
- 1 tbsp capers (drained)
Instructions
- Prepare Hollandaise Sauce: Melt the butter either in a saucepan or microwave and transfer to a bowl. In a nonstick saucepan over low heat, whisk the egg yolks, lemon juice, and water continuously until the mixture is frothy and has doubled in size. Slowly drizzle the melted butter into the yolk mixture while whisking to incorporate and thicken the sauce. If the sauce becomes too thick, add a few tablespoons of water or extra lemon juice to adjust the consistency and flavor. Finally, stir in smoked paprika and kosher salt to taste, then set the sauce aside.
- Poach the Eggs: Bring a small pot of water to a gentle boil and add white vinegar. Crack each egg through a fine-mesh strainer to remove excess whites, then carefully transfer to a small bowl. Create a vortex by stirring the water, and gently slip each egg into the center of the swirl. Poach the eggs for 3.5 to 4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and place on a paper towel-lined plate. Repeat for all eggs.
- Toast English Muffins: Cut the English muffins in half and toast them until golden brown. Set aside until ready for assembly.
- Assemble the Benedict: Place toasted English muffin halves on serving plates. Spread a small amount of hollandaise sauce on each muffin half, then top with smoked salmon slices. Add a poached egg on top of the salmon, spoon extra hollandaise over the eggs, and finish with a sprinkle of drained capers. Optionally, garnish with your favorite fresh herbs and serve alongside a green salad for a balanced meal.
Notes
- Use room temperature ingredients for a smoother hollandaise sauce.
- Keep the heat low while making hollandaise to avoid scrambling the eggs.
- Adding vinegar to the poaching water helps the egg whites coagulate quickly for neater poached eggs.
- Straining eggs before poaching removes loose whites and leads to a more uniform shape.
- Adjust thickness of hollandaise by adding water or lemon juice as needed.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
Keywords: smoked salmon eggs benedict, hollandaise sauce, poached eggs, brunch recipe, breakfast, smoked salmon
