I’m not sure there’s a brunch dish more elegant than Smoked Salmon Eggs Benedict.
Why I absolutely adore this recipe
This luxurious twist on the classic combines velvety poached eggs, rich hollandaise sauce, and delicate smoked salmon, all served nestled together on top of a crisp, buttery English muffin. To say this is my dream brunch recipe would be an understatement! It’s 100% restaurant-worthy, but simple to make at home.
Smoked salmon lovers, be sure to try one of these recipes next: Crispy Potato Galette with Smoked Salmon, Creamy Eggs en Cocotte, or 20-Minute Smoked Salmon Breakfast Tacos! For more recipe inspiration, both sweet and savory, check out all of our easy brunch recipes!
Everything You’ll Need
- Blender hollandaise sauce: With just 6 ingredients and a blender, you can have homemade hollandaise sauce ready in minutes! You’ll need unsalted butter, egg yolks, fresh lemon juice, Kosher salt, Dijon mustard, and cayenne pepper.
- English muffins (substitution ideas below!) toasted in a little butter.
- Eggs poached in water with a splash of white vinegar.
- Capers and fresh dill for serving (any fresh herbs are great!).
- Kosher salt and freshly ground black pepper for seasoning the dish.
Ingredient Substitutions
- English muffins: Bagels, brioche buns, or even toasted bread can be used as a base.
- Smoked salmon: Smoked trout, lox, or even thinly sliced ham can be substituted. This would be fantastic with our Beet Cured Salmon or Homemade Gravlax.
- Fresh dill: Chopped parsley, chives, or a pinch of paprika can be used as garnish.
- Feel free to customize your Eggs Benedict with additional toppings such as avocado slices, sautéed spinach, or roasted tomatoes.
- If you love the flavor of an everything bagel, consider adding a shmear of cream cheese to the English muffin!
Easy To Follow Directions
First, Make Blender Hollandaise Sauce
- Combine ingredients. In a blender, combine egg yolks, lemon juice, mustard, salt, and pepper. Blend until smooth and pale yellow, about 30 seconds.
- Stream in butter. With the blender running on low speed, slowly drizzle in the melted butter until the sauce thickens and becomes emulsified. This should take about 30 seconds to 1 minute.
Pro tip: If the sauce seems too thick, add 1-2 teaspoons of hot water to thin it slightly.
Perfectly Poached Eggs
- Prepare the water. Fill a large pot with about 3 inches of water and bring it to a simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
- Prepare the eggs. Gently crack each egg into a small bowl or ramekin. One at a time, swirl the water with a spoon to create a vortex and carefully slide the egg into the center.
- Poach eggs. Cook for 3 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain on paper towels.
All that’s left is to toast the English muffins in a little butter, then assemble with smoked salmon, poached eggs, and that silky smooth hollandaise!
No Blender? No Problem!
You can whisk the hollandaise sauce by hand, but it requires more effort and takes longer to achieve the desired consistency.
Expert Tips!
- Ensure the butter is hot but not boiling when making the hollandaise sauce.
- Use the freshest eggs possible for poaching. Fresh eggs have tighter whites, which will help them hold their shape better during poaching.
- To achieve perfectly poached eggs, crack each egg into a small bowl before adding it to the simmering water. This will prevent the egg from spreading out too much in the water.
- Don’t overcook the eggs. Aim for runny yolks for the perfect texture.
- Keep the hollandaise sauce warm by placing the bowl over a pan of simmering water (not touching the water).
- To make gluten-free: substitute English muffins with gluten-free bread or use crispy hash browns as the base! I like the ones from Trader Joe’s.
Make-Ahead, Leftovers, & Storage
- Hollandaise sauce: This sauce is best enjoyed fresh. However, you can make it ahead of time and store it in a warm (not hot) water bath for up to 30 minutes. Reheat gently over low heat, whisking constantly, until warmed through. If you decide to make it ahead of time, store the hollandaise sauce in an airtight container in the refrigerator for up to 2 days.
- Poached eggs: Store the poached eggs in cold water in the refrigerator for up to 24 hours.
Do not freeze: Due to the delicate nature of the sauce, this brunch dish is best fresh!
How To Serve Smoked Salmon Eggs Benedict
Because eggs benedict is so hearty and filling, I keep the sides simple: perhaps a side of fruit salad, crispy bacon (or Canadian bacon), or simple pan-fried potatoes and onions. And of course a mimosa or Bloody Mary would be delicious!
Yes, it’s completely acceptable to eat breakfast for lunch or dinner! I often make this smoked salmon Dutch baby for an effortless, impressive weeknight dinner!
Look, I’m not saying this is guaranteed to be better than what you’ll find at the local diner, but… actually, yes. Yes I am.
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30-Minute Smoked Salmon Eggs Benedict with Blender Hollandaise
Equipment
Ingredients
For the hollandaise sauce
- 8 Tbsp unsalted butter, or use 10 Tbsp for a thinner sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp Dijon mustard
- Pinch of Cayenne pepper
For the eggs
- 2 English muffins
- 2 Tbsp unsalted butter
- 1 Tbsp white vinegar
- 4 large eggs
- 6 oz smoked salmon
- Flaky sea salt
- Freshly ground black pepper
- 2 Tbsp capers, drained
- Fresh dill, for serving
Instructions
- Begin the hollandaise sauce. Melt 8 Tbsp unsalted butter in a small saucepan over medium heat. For a thinner sauce, use 10 Tbsp unsalted butter. Try not to let the butter boil, as this allows some of the moisture to evaporate.
- Blend ingredients. Combine 3 large egg yolks, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, ¼ tsp Dijon mustard, and a pinch of Cayenne pepper in a blender. Blend until well mixed, about 30 seconds.
- Stream in the melted butter. Remove the rubber plug from the top of the blender, and with the speed on low, slowly stream in the hot melted butter. Blend until the hollandaise sauce is smooth, creamy, and fully emulsified. Pour into a bowl, then set aside.
- Toast the muffins, either in a toaster oven or pan frying them in a little butter, cut side down, in a skillet over medium heat until crispy, about 5 minutes. If you use a toaster oven, spread each half with about 1-2 tsp softened butter.
- Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest!
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining 2 eggs.
- Assemble, then serve! Place 2 toasted English muffin halves on each plate. Top each with 1-2 slices of smoked salmon. Place a poached egg on top of each half, then spoon on as much of the hollandaise sauce as you like. If needed, you can warm up the hollandaise. Top with a pinch of flaky sea salt and lots of freshly cracked black pepper, then garnish with capers and fresh dill. Enjoy!
Notes
- If you want perfectly round poached eggs, with no stringy bits on the side, crack each egg first over a fine-mesh sieve and let the excess loose egg whites drain off. You can then pour each egg into a ramekin before poaching.
- The vortex method for poaching eggs can be used if poaching more than 2 eggs at once. Stir the simmering water with a spoon to create a gentle vortex, then carefully drop each egg, one at a time, into the center.
- Make ahead: The eggs can be poached 1 day in advance. Store in a sealed container filled with ice cold water, then refrigerate until needed. When ready to eat, heat a saucepan of water on a stovetop over medium heat. When it’s hot, lower each egg into the warm water for 30-60 seconds, then serve.
- Gluten-free option: enjoy without the English muffin or serve on top of crispy hashbrowns.
- This recipe makes more hollandaise sauce than you need for 2 servings. However, it’s easier to make it in this quantity because it’s made in a blender. Leftover hollandaise can be enjoyed for up to 2 days, and can be reheated gently on a stovetop.
Nutrition
Photography by: Cambrea Bakes.
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