I love eggs. They are one of the most versatile ingredients. Just the sheer amount of ways you can prepare an egg is astonishing, let alone all the dishes they can go into. Here, we’re going poached. And of course, we’re making the ultimate poached egg dish, Eggs Benedict.
I did a slight twist on the classic Eggs Benedict; I wanted to zhuzh it up a bit and used smoked salmon, topping it off with some salmon roe. You can certainly go classic with some Canadian bacon, or even substitute in some sautéed spinach or a slice of tomato—adding a crabcake would be a great move if you want. The essential parts, at least for me, are the poached egg and the hollandaise. Lots of hollandaise sauce. I love it. I will drink hollandaise like soup.
Hollandaise sauce is really one of the most delicious things you can make. It gets a bad rap for being difficult to make or easy to mess up, but with a little patience, you can whip up a batch and have insanely good Eggs Benedict. Use it to top some steamed asparagus, or you could just whip up the hollandaise, add in a little tarragon, sear a steak, and call it dinner. New Year’s plans? Just saying…
I wanted to zhuzh it up a bit and used smoked salmon, topping it off with some salmon roe.
How to Make Eggs Benedict with Smoked Salmon & Hollandaise (Easy Recipe)
Eggs Benedict is the ultimate brunch dish—creamy Hollandaise, perfectly poached eggs, and a buttery English muffin. This recipe takes a slight twist on the classic by swapping Canadian bacon for smoked salmon and adding a luxurious spoonful of salmon roe. If you’ve ever been intimidated by making Hollandaise or poaching eggs, don’t worry—I’ll walk you through step by step to ensure your Eggs Benedict turns out perfect every time.
The two things (or “techniques” if you will) that you need to master for this recipe are the poached egg and the Hollandaise sauce.
- My advice for the egg: get fresh eggs; they are infinitely easier to poach than an older egg. Cook them for 2:30-3 minutes in the most gently simmering water.
- For the hollandaise: go slow. Keep the water in your double boiler at a very gentle simmer. Don’t stop whisking. And slowly add in your cubed butter to make sure everything gets emulsified. With a little patience, you are about to make the best brunch of your life.
What is Eggs Benedict?
Eggs Benedict is a classic American brunch dish that consists of a toasted English muffin, topped with poached eggs, Canadian bacon (or sometimes ham or smoked salmon), and drizzled with a rich, velvety Hollandaise sauce. It’s delicious.
Ingredients Make Eggs Benedict at Home
For the Eggs Benedict:
- 4 eggs
- Smoked salmon (as much as you like)
- 4 tbsp salmon roe
- 2 English muffins, halved
- 1 tbsp butter
- Chives, finely chopped (for garnish)
For the Hollandaise Sauce:
- 2 egg yolks
- 6 tbsp butter, cut into ~1/2” cubes
- 1/2 lemon, juiced
- Salt & black pepper to taste
Step-by-Step Instructions
Make the Hollandaise Sauce
- Fill a saucepan with a couple of inches of water and bring it to a very gentle simmer.
- In a large metal bowl, whisk together those egg yolks, lemon juice, salt, and black pepper.
- Place the bowl over the simmering water (we’re creating a double boiler setup here) and whisk continuously.
- Drop in 1-2 cubes of butter at a time, whisking until melted and fully incorporated before adding more.
- Continue whisking until the sauce thickens and emulsifies. Remove from heat and set aside.
- If the sauce thickens too much before serving, add a spoonful of warm water and whisk to loosen.
Poach the Eggs
- Fill a saucepan with at least 4 inches of water and bring it to a gentle simmer. Season with salt.
- Crack each egg into a small bowl or cup.
- Stir the water to create a vortex and carefully drop in the egg.
- Let it poach for 2:30-3 minutes for a soft yolk or poach it a little longer for a firmer texture. All depends on your preference.
- Use a slotted spoon to lift the egg out and drain on a paper towel.
Toast & Assemble
- Melt butter in a pan and toast the English muffins until golden brown.
- Top each muffin half with smoked salmon.
- Place a poached egg on top.
- Spoon over lots of that Hollandaise sauce, be generous here.
- Garnish with salmon roe and some chopped chives.
- Eat up!
Tips for Perfect Poached Eggs
- Use fresh eggs—they hold their shape better in water. The fresher the egg the easier it is to poach. You’ll notice the older an egg gets, the more runny white there is. A very fresh egg is primarily firm white, with very little of that messy, thin albumen. And, that firm white holds together when poached for an excellent final poached egg.
- Maintain a gentle simmer — you do not want a rolling boil when you’re poaching eggs. Keep the water at a bare simmer, and let them cook slowly and gently.
- Making a vortex in the water helps the whites wrap around the yolk neatly and allows the whites to set before being able to stick to the bottom of your pan. I would recommend keeping the water moving, very gently, but moving for the first minute of cooking.
How to Make Foolproof Hollandaise Sauce
- Go slow when adding in the butter to prevent splitting. Do one or two small cubes at a time, and once you’re almost done making the Hollandaise sauce, you can add in more butter at a time.
- Keep the heat low and steady — Too much heat can scramble the yolks. Keep the water a low simmer.
- Whisk constantly to keep the sauce smooth and emulsified and avoid any of the sauce sticking to the sides of the bowl and getting overcooked.
Eggs Benedict Variations
Classic Eggs Benedict: Use Canadian bacon instead of smoked salmon for the oh-so-classic eggs Benedict.
Florentine: Swap the salmon for some sautéed spinach. Very delicious and a nice vegetarian option.
Tomato Benedict: When large beefsteak or heirloom tomatoes are in season this is very good with a thick slice of ripe tomato. And, another delicious vegetarian option.
Crab Benedict: Add a crab cake under the poached egg for another delicious seafood variation.
Avocado Benedict: Replace the English muffin with avocado slices, or just top the English muffin with avocado. This is a good low-carb option or gluten-free version.
Frequently Asked Questions
What is the trick to poaching eggs?
The key is fresh eggs, gently simmering water, and a steady hand. Crack the eggs into small bowls before adding into the water. And, if you don’t have super fresh eggs, you can also strain off the runny whites with a fine mesh strainer. It can make poaching easier since the water won’t get super messy and it’ll let you see the egg you’re cooking a little better.
What if I don’t like poached eggs?
Then don’t make poached eggs. This is great with scrambled eggs and can be a great option if you’re making this for a crowd and you don’t feel like poaching a dozen eggs.
What is Hollandaise sauce?
Hollandaise sauce is a classic French sauce known for its rich and creamy texture. It’s made by emulsifying egg yolks with butter and an acid like lemon juice or vinegar. The end result is a smooth and velvety sauce. And the addition of the acid helps it complement dishes like the eggs Benedict here, or even asparagus, or fish.
Can I make Hollandaise sauce ahead of time?
Yes! Store it in a thermos or a warm water bath to keep it from solidifying. If it thickens, whisk in a spoonful of warm water before serving.
What if my Hollandaise is too thick?
If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
What can I use instead of smoked salmon?
You can substitute smoked salmon with prosciutto, crispy bacon, ham, avocado, tomato or even sautéed spinach for a vegetarian twist.
Who invented Eggs Benedict? Why is it called Eggs Benedict?
Eggs Benedict is a classic brunch dish that probably originated in the late 19th century. The most popular theory attributes the dish to Lemuel Benedict, a wealthy Wall Street broker who, in 1894, ordered a special breakfast at the Waldorf Hotel in New York City. This breakfast consisted of poached eggs, Canadian bacon, and hollandaise sauce on toasted English muffins. And, the dish was so well-received that it was added to the menu and named after Mr. Benedict. Over time, Eggs Benedict gained popularity and became a staple in breakfast and brunch offerings worldwide.
Some Other Breakfast and Brunch Recipes to try:
French Crêpes – Sweet French crêpes with whipped cream and homemade blackberry jam.
Fried Egg Breakfast Tacos – Quick and easy fried egg breakfast tacos wrapped in a crunchy fried tortilla, homemade refried beans and quick pickled red onions.
Caramelized Banana Dutch Baby – This caramelized banana dutch baby recipe is the perfect sweet treat for breakfast, or dessert.
Easy Fluffy Pancakes – This easy pancake recipe makes the fluffiest pancakes with crispy edges. The secret ingredient? Sour cream! Plus, the best strawberry sauce recipe to go with.
Easy Breakfast Tacos – Easy 15-minute breakfast tacos with onion salsa and fried pumpkin seeds. This recipe is perfect for breakfast, lunch, or dinner.
Dutch Baby Pancakes – A simple dutch baby recipe that can be both sweet or savory, plus three of my favorite dutch baby toppings.
Did you make this recipe?
Eggs Benedict with smoked salmon and homemade Hollandaise is a delicious and indulgent dish that’s sure to impress. With the right techniques, you’ll have restaurant-quality results in no time. Try this recipe for your next weekend brunch and let me know how it turns out!
Did you try this Eggs Benedict with Smoked Salmon recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Eggs Benedict
Ingredients
- 4 eggs
- smoked salmon as much as you like
- 4 tbsp salmon roe
- 2 English muffin
- 1 tbsp butter
- chives - finely copped
For the Hollandaise Sauce
- 2 egg yolks
- 6 tbsp butter cut into ~1/2” cubes
- 1/2 lemon - juiced
- salt
- black pepper
Instructions
Make the Hollandaise:
- Fill a saucepan with a couple of inches of water and bring it to a very gentle simmer. You’re making a double boiler here.
- In a large metal bowl whisk egg yolks, lemon juice, salt and pepper together until combined. Place bowl over the simmering water and start whisking.
- Drop in 1-2 cubes of butter at a time. Keep whisking until butter has melted and is fully incorporated. Repeat with the remaining cubes of butter.
- Remove from the heat immediately. Check for seasoning and adjust as needed. Set aside while you poach your eggs. If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
Poach your eggs:
- Fill a saucepan with at least 4 inches of water. Bring to a gentle simmer. Season water with salt.
- Crack each egg into a small bowl or cup. Stir water to create a vortex and drop in your egg. Let it poach for 2:30-3 minutes, longer if you want a more set yolk.
- Using a slotted spoon, carefully lift the poached egg out of the water and drain your egg on a towel.
To assemble:
- Toast your English muffin in a pan with melted butter.
- Top with salmon and poached eggs.
- Spoon over the Hollandaise, salmon roe and top with chopped chives.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
