Smoked Salmon Eggs Benedict with perfect poached eggs and a foolproof quick blender Hollandaise sauce is easier to make than you may think. This Eggs Benedict with salmon recipe is a fun twist on one of the most popular brunch and breakfast recipes in America.
Smoked Salmon Eggs Benedict
Eggs Benedict is such a classic breakfast and brunch recipe. Incredibly decadent, the combination of a toasted English muffin, butter, Canadian bacon, a perfectly poached egg with a runny yolk – all stacked together and smothered in rich and creamy Hollandaise sauce makes one of the world’s greatest breakfast.
Sometimes when eating breakfast at a restaurant, I have a hard time deciding what to order. I love eggs Benedict but I also love a good and healthy salmon breakfast. Salmon and eggs, lox and bagels, smoked salmon frittata – count me in! How can I possibly choose? The solution is simple Smoked Salmon Eggs Benedict! Lucky for us, this amazing breakfast recipe is super easy to make at home.
Why Is Smoked Salmon Benedict Easy To Make?
I like to break down this recipe into three parts. Once you see each one as a separate component, you will realize that homemade eggs Benedict and salmon Benedict are not complicated at all and some components can be made ahead of time!
Poached Eggs
Perfect poached eggs have creamy, runny yolks and firm but delicate whites. You can actually make poached eggs days in advanced and stored them in cold water in the fridge. No need to run like a mad person around the kitchen poaching eggs at the last minute! There are a couple of methods that will help make things easier depending on your needs.
Straining the eggs make absolutely perfect looking and delicious poached eggs. You can also choose not to strain the eggs – which is the way to go on hectic-Monday-mornings, when you are rushing to get breakfast ready and cannot be bothered by looks! In other words, a delicious, rustic, perfectly imperfect poached egg!
You can read all my tips and secrets about how to poach eggs, the right water temperature, the different methods, how to store them and even how to cook poached eggs in large batches! Step by step photos included!
Easy Hollandaise Sauce (Foolproof)
This rich and creamy blender Hollandaise sauce recipe tastes just like the classically made French Hollandaise sauce but it’s so much easier and quicker to make. It only takes about 5 minutes and the results are as impressive as they are delicious!
Check out my recipe for Hollandaise sauce and I can guarantee you will be pouring it over everything! From seafood to veggies!
Smoked Salmon and English Muffins
In this part of the recipe, all you need to do is toast the English muffin and assemble this amazing smoked salmon eggs Benedict. Think of it as layering an open face breakfast sandwich and pouring over the most amazing decadent Hollandaise sauce!
Hollandaise Sauce Ingredients
- Egg Yolks: Three yolks from large eegs.
- Butter: I use unsalted butter.
- Lemon Juice: Fresh lemon juice is a must.
- Dijon Mustard: Mustard not only adds flavor but it’s also an emulsifier agent that helps keeping the ingredients together.
- Salt: I always use sea salt or Kosher salt.
- Cayenne Pepper: A little pinch of cayenne pepper ads a little hint of flavor without adding much heat. You can skip it if you prefer.
How To Make This Easy Hollandaise Sauce
- Blend: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using), in the jar of a blender. Blend for about 10 seconds.
- Melt the Butter: Melt the butter in the microwave or on the stove top until hot.
- Emulsify: With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste.
How To Make Smoked Salmon Eggs Benedict
- Get Ready: Get all your ingredients ready. Sliced the onions, get your capers drained, slice the English muffins, chop the dill and make sure the smoked salmon slices are not stuck together!
- Poaching the Eggs: Strain the eggs, heat the water, add the vinegar, poach the eggs. Remove from the pan and drain the poached egg on a plate lined with paper towels.
- Making Hollandaise Sauce: The sauce takes about 5 minutes to make! get your blender ready and heat the butter. Blend the egg yolks, lemon juice, Dijon mustard, salt and cayenne then, with the blender on, slowly pour in the hot butter. Done!
- Toast the English Muffins: I prefer the English muffins lightly toasted.
- Slice the Avocado: Half, deseed, peel and slice the avocado thinly.
- Assemble: Place the avocado slices on each toasted English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. serve immediately!
Why Do They Call It Eggs Benedict
Eggs Benedict is named after Lemuel Benedict, a retired Wall Street broker. Mr. Benedict wandered into the Waldorf Hotel in Lower Manhattan and ordered a “deconstructed” version of what is now known as eggs Benedict!
What Is The Name Of The Sauce For Eggs Benedict
The sauce poured over poached eggsBenedict is called Hollandaise sauce. This French sauce is one of the five “mother sauces” of classical cuisine. Hollandaise is made with an emulsion of egg yolks, an acid (lemon juice or vinegar), hot butter, Dijon mustard and spices.
- Get good quality smoked salmon.
- You can poach the eggs ahead of time. Transfer the poached eggs to an ice bath. Once the eggs are chilled, transfer them to a sealable container and top it up with cold water. Cover and store in the fridge for 4 to 5 days.
- You can poach eggs in large batches (6 at a time). Check this post to learn how to poach eggs in batches.
- When making the Hollandaise, make sure the butter is hot before pouring it over the egg mixture.
Take A Look At These Other Brunch and Breakfast Recipes:
Smoked Salmon Eggs Benedict
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice , or more to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Pinch of cayenne pepper,, optional
- 1/2 cup unsalted butter
For the Salmon Benedict:
- 2 English muffins, split in half and toasted lightly
- 4 large poached eggs
- 1 ripe avocado, halved, seeded, peeled and sliced thinly
- 8 ounces smoked salmon
- 2 tablespoons capers
- 2 tablespoons red onion, thinly sliced or small diced
- 1 tablespoon fresh dill, chopped (to garnish)
Instructions
To Make the Hollandaise Sauce:
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) in the jar of a blender. Blend for about 10 seconds.
- Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
- With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste and serve
To Assemble:
- Place avocado slices on each English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. Serve immediately with asparagus, tomatoes and/or arugula and lemon wedges (optional).
Notes
- Get good quality smoked salmon.
- You can poach the eggs ahead of time. Transfer the poached eggs to an ice bath. Once the eggs are chilled, transfer them to a sealable container and top it up with cold water. Cover and store in the fridge for 4 to 5 days.
- You can poach eggs in large batches (6 at a time). Check this post to learn how to poach eggs in batches.
- When making the Hollandaise, make sure the butter is hot before pouring it over the egg mixture.
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