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Perfect Smoked Salmon Benedict Recipe Easy Homemade Hollandaise Sauce

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A quick and easy smoked salmon eggs Benedict with a creamy homemade hollandaise sauce, perfect for brunch or special occasions. This recipe balances smoky salmon, silky poached eggs, and tangy hollandaise for a luxurious yet approachable dish.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching results)
  • 2 English muffins, split and toasted (or substitute with a good-quality bagel)
  • 6 oz (170g) smoked salmon slices (wild-caught recommended)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh dill sprigs or chopped chives (for garnish)
  • Thin lemon slices or wedges (optional, for garnish)

Instructions

  1. Prepare the Hollandaise Sauce: Melt the butter until warm but not hot. In a heatproof bowl over simmering water, whisk egg yolks and lemon juice vigorously until thickened and doubled in volume (3-4 minutes). Slowly drizzle in melted butter while whisking constantly until thick and creamy. Season with salt, pepper, and cayenne. Keep warm.
  2. Toast the English Muffins: Split and toast until golden and crisp using a toaster or broiler. Set aside.
  3. Poach the Eggs: Fill a deep skillet with about 3 inches of water and bring to a gentle simmer. Add a teaspoon of vinegar (optional). Crack eggs into a bowl and gently slide into water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
  4. Assemble the Benedict: Place toasted muffin halves on plates. Layer smoked salmon slices, then top each with a poached egg. Spoon hollandaise sauce generously over the top.
  5. Garnish and Serve: Sprinkle with fresh dill or chives and add a lemon wedge. Serve immediately.

Notes

Use room temperature eggs for better hollandaise emulsification. If hollandaise sauce separates, whisk in a teaspoon of warm water to bring it back together. Fresh eggs poach better. Add vinegar to poaching water to help egg whites coagulate. Keep hollandaise warm but avoid overheating to prevent curdling. For gluten-free, substitute English muffins with gluten-free bread or polenta rounds. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

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

Find it online: https://flurpchef.com/perfect-smoked-salmon-benedict-recipe-easy-homemade-hollandaise-sauce/