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Perfect Smoked Salmon Benedict

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An elegant and easy brunch recipe featuring silky hollandaise, smoky applewood smoked salmon, perfectly poached eggs, and toasted English muffins. Perfect for a quick yet impressive weekend brunch.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted
  • 6 ounces smoked salmon, thinly sliced (applewood smoked preferred)
  • 1 tablespoon fresh dill, finely chopped (optional but recommended)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons unsalted butter, melted and kept warm
  • Pinch of sea salt
  • Pinch of smoked paprika (optional)
  • Extra dill sprigs (for garnish)
  • Freshly ground black pepper (for garnish)
  • Capers (optional, for garnish)

Instructions

  1. Prepare the Hollandaise Sauce (about 10 minutes): Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer over medium heat.
  2. In a heatproof bowl, whisk together the 3 egg yolks and lemon juice until light and slightly thickened.
  3. Place the bowl over the simmering water, ensuring the bowl does not touch the water. Whisk constantly while slowly drizzling in the warm melted butter.
  4. Continue whisking until the sauce thickens and becomes glossy (about 3-5 minutes). Remove from heat and stir in a pinch of salt and smoked paprika.
  5. Cover and keep warm.
  6. Toast the English muffins until golden and crisp. Set aside on serving plates.
  7. Poach the eggs (about 6-7 minutes): Fill a wide saucepan with 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional).
  8. Crack each egg into a small bowl or ramekin.
  9. Swirl the water gently with a spoon, then carefully slide each egg into the water.
  10. Poach for 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks.
  11. Use a slotted spoon to lift eggs out and drain on a paper towel.
  12. Assemble the Benedict: Place a layer of smoked salmon on each toasted English muffin half.
  13. Top with a poached egg.
  14. Drizzle generously with the warm hollandaise sauce.
  15. Garnish with chopped dill, capers if using, and freshly ground black pepper.
  16. Serve immediately while warm.

Notes

Keep the heat low and whisk constantly when making hollandaise to avoid scrambling eggs. Use warm melted butter, not hot. Fresh eggs poach best. Add a splash of vinegar to poaching water to help whites set. If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Toast muffins while making sauce and poach eggs last for best timing. Use good quality smoked salmon for best flavor. Keep assembled benedicts warm in a low oven if needed but avoid overcooking eggs.

Nutrition

Keywords: smoked salmon benedict, brunch recipe, hollandaise sauce, poached eggs, elegant brunch, easy brunch, smoked salmon

Find it online: https://coracooks.com/perfect-smoked-salmon-benedict-recipe-easy-elegant-brunch-ideas/