For an extra touch of flavor, consider adding a sprinkle of fresh dill or chives to the finished dish. If the Hollandaise sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency. Ensure the water is at a gentle simmer, not a rolling boil, when poaching the eggs for the best results.
Smoked Salmon Eggs Benedict for Two
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS9
Elevate your brunch game with this decadent Smoked Salmon Eggs Benedict. Creamy hollandaise, perfectly poached eggs, and delicate smoked salmon atop toasted English muffins – a luxurious treat for a memorable morning.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol727 mg
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Fiber0 g
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Protein31 g
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Saturated Fat38 g
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Sodium1295 mg
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Sugar2 g
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Fat70 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Hollandaise: Fill the bottom of a double boiler with water, ensuring it doesn't touch the top pan. Bring to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, Dijon mustard, sugar, Worcestershire sauce, salt, and pepper. Gradually add melted butter, 1-2 tablespoons at a time, whisking constantly until fully emulsified and smooth. Remove from heat and cover to keep warm. (Approximately 10-15 minutes)
02
StepPoach the Eggs: Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl, then gently slip it into the simmering water, holding the bowl close to the surface. Repeat with the remaining eggs. Cook until the whites are set and the yolks are thickened but still soft, about 2 1/2 to 3 minutes.
03
StepAssemble the Benedict: While the eggs are poaching, toast the English muffins until golden brown. Spread each half with softened butter. (Approximately 5 minutes)
04
StepRemove the poached eggs from the water with a slotted spoon. Gently dab them on a kitchen towel to remove excess water. Place the toasted and buttered English muffin halves on two plates. Top each half with smoked salmon, followed by a poached egg. Generously spoon Hollandaise sauce over the eggs. Serve immediately and enjoy!
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Veronica Ernser
Jun 29, 2025This recipe was a game-changer! The hollandaise was so creamy and the smoked salmon added a wonderful depth of flavor. My brunch guests were incredibly impressed!
Nils Abshire
Jun 26, 2025I've made Eggs Benedict before, but this Smoked Salmon version is by far the best! The combination of flavors is incredible, and it's surprisingly simple to make.
Pattie Keebler
Jun 22, 2025I was a little intimidated by the hollandaise, but the instructions were so clear and easy to follow. It turned out perfectly! Thank you for this amazing recipe.