Smoked Salmon Eggs Benedict
Quick answer
- Total time
- 35 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Smoked salmon eggs Benedict stacks toasted English muffin halves with slices of cold-smoked salmon, a poached egg, and a generous pour of homemade hollandaise sauce.
Read more
The hollandaise is built by whisking egg yolks and lemon juice over a gentle bain-marie, then drizzling in melted butter slowly enough for the mixture to emulsify into a thick, pourable sauce. Too much heat scrambles the yolks and breaks the emulsion, so the water bath must stay well below a simmer. Poaching requires barely trembling water with a splash of vinegar, which helps the whites coagulate quickly around the yolk - three and a half minutes produces set whites with a still-runny center. The smoked salmon's salty, cured depth plays against the hollandaise's rich butteriness, and the yolk breaking over everything acts as a second sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Melt 90 g unsalted butter over low heat and keep it warm, not bubbling.
Split the 2 English muffins and toast the cut sides until crisp, golden, and sturdy enough to hold the sauce.
- 2Step
Separate 2 egg yolks and whisk them with 1 tbsp lemon juice.
Set the bowl over a gentle water bath that gives off steam only, then whisk constantly so the yolks thicken without scrambling.
- 3Season
When the yolks look paler and the whisk leaves trails, drizzle in the melted butter in a thin stream.
Stop heating once the sauce is glossy and thick but still pourable, then season with salt and pepper.
- 4Step
Adjust a pot of water so it trembles gently without rolling bubbles, then add 1 tbsp vinegar.
Crack the remaining 2 eggs into separate small bowls so each one can slide into the water cleanly.
- 5Step
Slide each egg close to the water surface and poach for 3 minutes 30 seconds.
Lift it out when the white wraps the yolk and feels set, while the center still gives softly when touched.
- 6Finish
Divide 120 g smoked salmon over the toasted muffin halves, then place the poached eggs on top.
Spoon over the warm hollandaise, add a little more black pepper if needed, and serve before the muffins soften.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Smoked salmon eggs Benedict tops toasted muffins with cold-smoked fish and warm hollandaise sauce.
- Finish cue
- Stop heating once the sauce is glossy and thick but still pourable, then season with salt and pepper.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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