Smoked Salmon Eggs Benedict Recipe

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Ready in about 15 minutes, this smoked salmon eggs benedict is the perfect upgrade to your weekend breakfast routine.

Prep Time5

Total Time5

Course: Breakfast & Brunch

Cuisine: French

Servings:

Calories: 359kcal

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.

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.