Rich bites of salmon, homemade hollandaise, and perfectly poached eggs make up this luscious Smoked Salmon Eggs Benedict recipe. It’s the best brunch recipe you can easily prepare ahead of time!Jump to Recipe
Salmon Benedict Recipe
This insanely delicious recipe for Smoked Salmon Eggs Benedict is sure to become your new brunch favorite. Each bite is so soft, rich, and luscious!
There are just a few components to this eggs benedict recipe:
- Poached eggs
- Smoked salmon
- English muffins
- Smoky hollandaise sauce
Add some pickled red onions and capers on top for some tang, and voila! You have an out-of-this-world salmon benny.
I haven’t even told you the best part yet: both the hollandaise and poached eggs can be made ahead of time! It’s one of the best stress-free brunch recipes you can tackle in minutes while you and your guests sip on pomegranate bellinis for Sunday brunch, Mother’s Day, or Easter.
How To Make Hollandaise Sauce
Add the egg yolks, lemon juice, and water to a saucepan over low heat. Whisk quickly and continually until it’s frothy and doubled in size.
Continue to whisk as you slowly pour in the melted butter. It should turn into a thick texture and double in size. To finish, stir in the salt, and paprika and set it aside.
Pro tip: You can make the hollandaise up to 1 day in advance. Keep it in a sealed container in the fridge until you’re ready to use it (see my reheating tips below).
How To Make Blender Hollandaise Sauce
Place the egg yolks, lemon juice, and salt in a blender. Blend for 2 seconds, then uncover the lid and slowly pour in the melted butter while still blending. Stop blending when the sauce resembles a thick cream. Blend in the paprika, and any extra lemon juice if needed.
The hollandaise should be used right away or else it’ll solidify. If you’re not using it immediately, place the blender in a bowl of lukewarm water to keep the sauce viscous.
How To Poach An Egg
Crack your eggs into a small fine-mesh strainer to remove the excess white. Carefully transfer each egg into a small cup or bowl.
Bring a small pot of water and vinegar to a slow boil. Use a spoon to swirl the water (like a vortex) and drop the cracked egg in the middle. Cook it for 3 to 4 minutes, then remove and place it on a paper towel-lined plate.
Make-Ahead Eggs Benedict For A Crowd
Here’s your super easy, make-ahead egg benedict timeline:
- Up to 2 days ahead: poach all the eggs, only cook them for 2.5-3 minutes. Remove and add eggs to an ice-cold bath for 30 seconds, then remove them to a paper towel-lined plate. Store them in the fridge in an airtight container until you’re ready to use them.
- The night before: make the hollandaise sauce. Store it in the fridge until you’re ready to use it.
- Day-of: toast English muffins with a little bit of butter, assemble, and serve! Toast them on a baking sheet in the oven.
Put Eggs Benedict Together For A Crowd
- While the English muffins toast, warm the hollandaise sauce. Bring a pot of water to a light boil and poached the eggs for a minute. Remove to a paper-lined plate.
- Assemble! Top each muffin with some sauce, smoked salmon, bacon, ham (or Canadian bacon), a poached egg, and a generous drizzle of hollandaise.
How To Make Smoked Salmon Eggs Benedict
Toast the cut English muffins and add some smoked salmon to each half. Top with a poached egg and drizzle warm hollandaise over top. Finish with some pickled onions, capers, and fresh herbs, then enjoy!
Tips And FAQs
- Watch your heat when making the hollandaise. It’s better for it to be on the lower side so you don’t scramble the eggs or dry out the sauce.
- There are two secrets to avoiding extra egg white “whispies” when making a poached egg: cracking the egg through a sieve to remove the excess whites and cooking the eggs in water and a small amount of vinegar.
- Don’t salt the water for the poached eggs! This actually causes the egg whites to wisp away and become stringy.
- Fresh eggs will have tighter whites.
3 Ways To Reheat Hollandaise Sauce
Yes, but very carefully! I’ve got 3 ways you can reheat the sauce. Your made-ahead sauce can be reheated in 15-second increments in the microwave until it’s warm (but not hot). Stir in between each increment. Or try these methods.
- Saucepan + hot water. Pour the hollandaise into a small saucepan over low heat, and vigorously whisk a tablespoon of hot water into the sauce.
- Saucepan + melted butter. Pour the hollandaise into a small saucepan over low heat and whisk in two tablespoons of melted butter, stirring constantly until it is fully incorporated.
- Double boiler. Place the bowl of hollandaise over a double boiler and allow the steam to reheat it while stirring constantly.
Can I poach eggs ahead of time?
Yes! When they’re done cooking, immediately place the poached eggs in a bowl of ice water. Place the bowl in the fridge to store the eggs for a few hours or up to 2 days.
To reheat poached eggs, place them in a pot of hot (not boiling) water for 1 or 2 minutes.
Can I make these for a crowd?
You sure can! You can cook up to 3 or 4 poached eggs at a time in a pot. Just avoid the vortex method so they don’t stick together.
- Instead of smoked salmon – Replace it with dill cured salmon, Canadian bacon, regular bacon, tomatoes, avocado, sauteed greens, or blanched asparagus.
- Instead of English muffins – You can use sliced croissants or toasted bread.
- Gluten-free – Use gluten-free English muffins, keto bagels, or swap the bread for a breakfast sausage patty or hashbrown instead.
- More spice – Replace the paprika in the hollandaise for a pinch of cayenne.
- Smoked salmon eggs florentine – Add sauteed spinach to the English muffin before topping it with the egg and hollandaise.
More Breakfast Recipes You’ll Enjoy
- Baked Prosciutto and Egg Breakfast Tart
- Easy Sweet and Savory Crepes
- Strawberry Cream Cheese French Toast
- Low Carb Breakfast Bowl
Did you try this recipe for Smoked Salmon Eggs Benedict? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Smoked Salmon Eggs Benedict
- 8 eggs
- 1 tsp white vinegar
- 4 english muffins croissants, or bagel, cut in half and toasted
- 8 smoked salmon 2 per person
- 1 tbsp capers drained
- Melt the butter in a saucepan or microwave. Remove to a bowl.
- In a nonstick saucepan, add the yolks, lemon juice, and water. Whisk quickly and continually over low heat until it’s frothy and doubled in size. Watch your heat – better to keep it on the lower side.
- While continuing to whisk, slowly add the melted butter in a steady stream. Continue to whisk until thickened, and almost doubled in size. If your sauce gets too dry and thick, you can add a few tablespoons of water or add a bit of lemon juice to give it more lemony flavor.
- Once the sauce is done, add the smoked paprika and salt to taste. Set aside.
- Bring a small pot of water to a slow boil and add the vinegar.
- Crack an egg through a small fine-mesh strainer to help remove the excess whites. Carefully transfer the egg to a small cup or bowl.
- Use a spoon to create a swirling effect in the pot, like a vortex. Carefully drop the egg into the center of the vortex. Cook for 3.5-4 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Repeat with the remaining eggs.
- Cut and toast the english muffins. Set aside until ready to assemble.
- Place the toasted english muffins on a plate or board and spread on a little bit of hollandaise on each. Add the smoked salmon, a poached egg, more sauce, and capers on top. You can add your favorite fresh herbs to finish and serve with a green salad on the side for balance.