Smoked Salmon Eggs Benedict

What can be better than a simple, elegant yet easy to prepare breakfast, the Smoked Salmon with Eggs Benedict with my favorite Hollandaise sauce. Check out this recipe, definitely going to make it again!

*Hollandaise can be substituted with other sauces or spices if you find it troublesome

(Serves 4; serving size: 2 eggs)



  • 8 eggs
  • 8 slices baguette, or 4 English muffins
  • 8 oz. smoked salmon (2 oz. each)


  • 4 egg yolks
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 tablespoons lemon juice
  • 1 pinch cayenne pepper
  • salt, to taste

Garnish (optional):

  • fresh dill, to taste
  • capers, garnish
  • red onion, chopped


  1. Prepare your double boiler by placing a medium saucepan, 1-inch full of water. Bring water to a boil, then reduce to a low simmer.
  2. For Hollandaise: melt butter in microwave, skim fat off and let cool for a few minutes.
  3. Whisk four egg yolks in a heat-proof, glass or metal bowl, then place over simmering water. Whisk continuously. Eggs yolks should lighten in color and double in volume.*
  4. Lower heat and very slowly pour a few drops melted butter into eggs, mixing continuously. Continue slowly with the rest of butter.**
  5. Once mixture is thick and smooth, add salt, cayenne and lemon juice, and mix until fully incorporated.
  6. For eggs: fill a deep skillet 3-inches full of water and bring to a boil, then lower to a simmer.
  7. Gently crack 8 eggs directly into water, or crack into a bowl and then carefully slide eggs into the water. (You can do multiple eggs at a time.)
  8. Cook for 3-4 minutes, until just set. Remove from water with a slotted spoon and transfer to paper towel-lined plate, tapping bottom of spoon on the towel to dry the egg.
  9. Toast bread slices or English muffins and divide salmon into 8 pieces. First top bread with salmon, gently place poached egg on top, then cover with Hollandaise sauce.
  10. Optional: garnish with chopped dill, capers and red onions.*When making sauce, make sure water is not boiling; you don’t want eggs to scramble. If they do, throw them out and start again, with water at a very low simmer. ** If it looks like mixture is about to curdle, immediately stop and remove from heat. Pour in a splash of cool water, whisk vigorously until incorporated and smoothed out, then return to heat.


Source: 12tomatoes


4 Comments Add yours

  1. Lysandra says:

    Sounds yum!


    1. Wee says:

      It is 🙂 You must try it.


  2. My all time favourite breakfast. Great recipe!


    1. Wee says:

      You got good taste! XD


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