Easy Smoked Salmon Eggs Benedict (Ready in 15 Minutes)
Ready in about 15 minutes, this salmon eggs Benedict recipe is the perfect upgrade to your weekend breakfast routine. Whether you call it smoked salmon eggs Benedict, lox Benedict, or eggs Benedict with salmon, this dish delivers restaurant-quality flavor right in your own kitchen
The combination of buttery hollandaise sauce, perfectly poached eggs, and silky smoked salmon creates a breakfast that looks impressive but comes together surprisingly fast. This eggs benedict salmon variation has become my go-to for special occasions when I want something elegant without spending hours in the kitchen.
Looking for more breakfast inspiration? Try my Air Fryer Egg Sandwich for a quick option, or my Denver Omelet for another classic breakfast choice!
Table of Contents
Reasons You’ll Love This Recipe
- Impressive brunch dish: Smoked salmon eggs benedict looks and tastes like something from a fancy brunch spot, but you can make it at home for a fraction of the price.
- Customizable: Easily adapt this recipe with different toppings like capers, red onion, or chives to make it your own special version.
- Quick preparation: Despite its elegant appearance, this dish comes together in about 15 minutes once you get the hang of poaching eggs.
- Perfectly balanced flavors: The rich hollandaise sauce, creamy avocado, smoky salmon, and runny poached eggs create a harmony of flavors and textures in every bite.
What is Smoked Salmon Benedict?
Smoked salmon eggs benedict is a delicious variation of the classic eggs benedict, swapping traditional Canadian bacon for thin slices of smoked salmon (also known as lox). This elegant dish consists of toasted English muffins topped with smoked salmon, perfectly poached eggs, and drizzled with homemade hollandaise sauce.
This variation originated in coastal regions where seafood was plentiful and has become a staple on brunch menus worldwide. The combination of the salty, smoky salmon with the rich, buttery hollandaise sauce creates a perfectly balanced breakfast or brunch option that feels special enough for celebrations but simple enough for weekend mornings at home.
Smoked Salmon Eggs Benedict Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- English muffins – These provide the perfect base for your eggs benedict with their crispy exterior and soft interior when toasted. Split them in half and toast until golden brown for the best texture.
- Smoked salmon (lox) – The star ingredient that gives this dish its distinctive flavor. Look for thinly sliced, cold-smoked salmon with a silky texture and bright color for the best results.
- Eggs – Fresh eggs work best for poaching as they hold their shape better in the simmering water. Room temperature eggs are ideal as they’re less likely to crack when added to hot water.
- Hollandaise sauce – This rich, buttery sauce is made with egg yolks, melted butter, lemon juice, and a pinch of salt. It’s the crowning glory of eggs benedict and brings all the flavors together.
- Avocado – Adds a creamy texture and mild flavor that complements the smoky salmon perfectly. Choose ripe avocados that yield slightly to gentle pressure.
- Fresh herbs (optional) – Chopped dill, chives, or parsley make beautiful garnishes that also add fresh flavor to the finished dish.
- Capers (optional) – These small, briny additions pair wonderfully with smoked salmon and add a pop of flavor to each bite.
Substitutions and Additions
- Bread options – No English muffins? Toast, bagels, or even croissants make excellent alternatives for the base of your smoked salmon eggs benedict.
- Protein swaps – If you’re not a fan of smoked salmon, try this recipe with Canadian bacon, turkey bacon, or make a vegetarian version with just eggs and avocado.
- Green additions – Add sautéed spinach or arugula between the English muffin and salmon for a version similar to eggs florentine with added nutrients.
- Flavor boosters – Try adding thinly sliced red onion, capers, fresh dill, and chives to enhance the flavor profile of your smoked salmon benedict.
- Dairy alternatives – For a lighter option, substitute the hollandaise with Greek yogurt mixed with a little lemon juice and dill.
How to Make Smoked Salmon Eggs Benedict (step-by-step directions)
STEP 1. Slice the English muffins in half and toast in the oven or toaster until golden brown and slightly crispy. (Photo 1)
STEP 2. Fill a medium pot with about 3 inches of water and add a tablespoon of vinegar (this helps the eggs hold their shape). Bring the water to a gentle simmer over medium heat.
STEP 3. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg at a time into the center of the whirlpool. Cook for about 3 minutes for a runny yolk.
STEP 4. While the eggs are poaching, prepare your hollandaise sauce.
STEP 5. Use a slotted spoon to remove the poached eggs and place them on a paper towel-lined plate to absorb excess water.
STEP 6. Place the toasted English muffin halves onto serving plates and arrange slices of smoked salmon on top of each. (Photos 2 & 3)
STEP 7. Carefully transfer a poached egg onto each muffin half, on top of the salmon. (Photo 4)
STEP 8. Pour hollandaise sauce generously over each egg and serve with sliced avocado on the side. (Photo 5)
STEP 9. If desired, garnish with a sprinkle of cayenne pepper, fresh herbs like dill or chives, and capers for extra flavor (Photo 6)
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Recipe Tips
- Fresh eggs work best for poaching as they hold their shape better in water.
- Create a gentle whirlpool in your poaching water to help the eggs form a nice, round shape.
- Don’t let the water boil when poaching eggs – a gentle simmer is perfect.
- Make hollandaise in a blender for a quick and foolproof method if you’re nervous about the traditional technique.
- Have everything ready before poaching the eggs since they cook quickly and the dish is best served immediately.
- Pat your smoked salmon dry with paper towels before placing it on the English muffins to prevent a soggy base.
Troubleshooting Your Salmon Eggs Benedict
- Hollandaise sauce broke or curdled: Whisk in a tablespoon of hot water or start fresh with a new egg yolk and slowly whisk in the broken sauce.
- Poached eggs fell apart: Make sure your water is at a gentle simmer (not a rolling boil) and use the freshest eggs possible for best results.
- English muffins got soggy: Pat your smoked salmon completely dry before assembling and make sure your English muffins are toasted until crispy.
- Hollandaise sauce is too thick: Thin it out by whisking in warm water one tablespoon at a time until you reach the desired consistency.
- Not sure when eggs are done poaching: The whites should be completely set while the yolk remains runny—this takes about 3 minutes in simmering water.
Popular Eggs Benedict Variations
Eggs benedict has evolved into countless delicious variations since its creation in the 1800s. While the core elements remain the same—toasted bread, protein, poached eggs, and hollandaise sauce—the choice of protein and add-ins make each version unique. Here are some popular variations you might encounter on brunch menus or want to try making at home.
Classic Eggs Benedict features Canadian bacon as the protein layer. This is the original version that started it all, with thinly sliced rounds of Canadian bacon providing a salty, smoky complement to the rich hollandaise and runny egg yolk. The mild flavor of Canadian bacon lets the buttery sauce shine through without overwhelming the dish.
Smoked Salmon Benedict (Lox Benedict) is the star of this recipe and a favorite among seafood lovers. Instead of meat, silky cold-smoked salmon or lox sits atop the English muffin, bringing a luxurious, briny flavor that pairs beautifully with the creamy hollandaise. This variation is sometimes called “Eggs Royale” in the UK and often includes capers, red onion, or fresh dill as garnishes.
Eggs Florentine swaps the meat for a healthier option—sautéed fresh spinach. This vegetarian-friendly version adds a pop of color and earthy flavor to the plate. The spinach is typically cooked with garlic and a touch of butter before being layered under the poached egg, making it a lighter but still satisfying choice.
Crab Cake Benedict elevates the dish with golden-brown crab cakes as the protein layer. Popular in coastal regions, this luxurious variation combines the sweetness of lump crab meat with the richness of hollandaise for an indulgent brunch experience. It’s perfect when you want to make brunch feel extra special.
Avocado Benedict is the ultimate vegetarian and California-inspired option. Fresh sliced avocado replaces the traditional protein, adding creaminess and healthy fats to the dish. This version has become increasingly popular as plant-based eating trends have grown, proving that eggs benedict doesn’t always need meat or fish to be delicious.
No matter which variation you choose, the key to perfect eggs benedict remains the same: properly poached eggs with runny yolks and a silky, well-emulsified hollandaise sauce. Each version brings its own unique flavor profile while maintaining that signature brunch elegance that makes eggs benedict a timeless favorite.
Storing Tips
- Storage: Smoked salmon eggs benedict is best enjoyed fresh and isn’t ideal for storage as the components don’t hold well once assembled.
- Refrigerator: If you have leftover components, store them separately. Hollandaise sauce can be refrigerated for 1-2 days but may separate; you’ll need to gently reheat and whisk to bring it back together.
- Freezing: Not recommended for this dish, as the texture of the poached eggs and hollandaise sauce will deteriorate.
- Reheating: If you must reheat components, warm the hollandaise very gently over a double boiler, whisking constantly. Poached eggs can be reheated by placing them in hot (not boiling) water for about 1 minute.
Serving Suggestions
Serve your smoked salmon eggs benedict with a light side like a fresh fruit salad or a simple green salad.
For a more substantial brunch, pair it with roasted potatoes or hash browns. A glass of mimosa or a Bloody Mary makes the perfect accompaniment to this elegant breakfast dish.
Recipe FAQs
The whites should be fully set, but the yolk should still be runny. This typically takes about 3 minutes in simmering water. Gently touch the egg with a spoon – it should feel firm on the outside but yield in the center.
Hollandaise is best made fresh, but you can keep it warm for up to an hour in a thermos or over very low heat, whisking occasionally. If it thickens too much, whisk in a tablespoon of hot water.
While the terms are often used interchangeably, traditional lox is salmon that’s been cured in a salt brine but not smoked, while smoked salmon is cured and then cold-smoked. Both work beautifully in this recipe.
Yes! You can poach several eggs at once and keep them in a bowl of warm water until ready to serve. Make the hollandaise sauce in a larger batch and keep it warm. Toast the English muffins in batches and assemble just before serving.
Need More Breakfast Recipes? Try These:
Smoked Salmon Eggs Benedict Recipe
Ingredients
- English muffins
- 4 ounce package smoked salmon (nova lox)
- 2 poached eggs
- ½ cup hollandaise sauce
- Sliced avocados for serving
Instructions
- Slice the English muffins in half and toast in the oven or toaster until golden brown and slightly crispy.English muffins
- Fill a medium pot with about 3 inches of water and add a tablespoon of vinegar (this helps the eggs hold their shape). Bring the water to a gentle simmer over medium heat.
- Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg at a time into the center of the whirlpool. Cook for about 3 minutes for a runny yolk.2 poached eggs
- While the eggs are poaching, prepare your hollandaise sauce.½ cup hollandaise sauce
- Use a slotted spoon to remove the poached eggs and place them on a paper towel-lined plate to absorb excess water.
- Place the toasted English muffin halves onto serving plates and arrange slices of smoked salmon on top of each.4 ounce package smoked salmon
- Carefully transfer a poached egg onto each muffin half, on top of the salmon.
- Pour hollandaise sauce generously over each egg and serve with sliced avocado on the side.Sliced avocados
- If desired, garnish with a sprinkle of cayenne pepper, fresh herbs like dill or chives, and capers for extra flavor.
Notes
- Fresh eggs work best for poaching as they hold their shape better in water.
- Create a gentle whirlpool in your poaching water to help the eggs form a nice, round shape.
- Don’t let the water boil when poaching eggs – a gentle simmer is perfect.
- Make hollandaise in a blender for a quick and foolproof method if you’re nervous about the traditional technique.
- Have everything ready before poaching the eggs since they cook quickly and the dish is best served immediately.
- Pat your smoked salmon dry with paper towels before placing it on the English muffins to prevent a soggy base.
Nutrition Information
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