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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

A luxurious brunch classic featuring toasted English muffins topped with silky smoked salmon, perfectly poached eggs, and rich hollandaise sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hollandaise Sauce
  • 4 egg yolks
  • 1/3 cup butter melted
  • 2 tbsp lemon juice
  • salt to taste
  • cayenne pepper pinch
Eggs Benedict
  • 4 eggs
  • 2 English muffins split and toasted
  • 8 oz smoked salmon
  • 1 tbsp white vinegar
  • fresh dill for garnish

Equipment

  • Saucepan
  • Mixing Bowl
  • Whisk
  • Slotted Spoon

Method
 

  1. Prepare the hollandaise sauce by whisking egg yolks and lemon juice over gentle heat until thickened. Slowly whisk in melted butter until smooth, then season with salt and cayenne.
  2. Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and carefully slide into the water. Poach for 3–5 minutes until whites are set and yolks remain soft.
  3. Toast the English muffins until golden brown.
  4. Layer smoked salmon on each muffin half, then top with a poached egg.
  5. Spoon warm hollandaise sauce over the eggs, garnish with fresh dill, and serve immediately.

Notes

This dish is also known as Eggs Royale—a seafood twist on classic Eggs Benedict. Serve immediately for best texture and flavor.