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Eggs Benedict With Smoked Salmon Recipe - Easy Meal Recipe

Picture a lazy Sunday morning. The sun pours in through the kitchen window, the aroma of freshly brewed coffee fills the air, and you feel an insatiable craving for something delicious. 
Suddenly, you picture it: poached eggs, velvety hollandaise, luscious smoked salmon, all resting beautifully on a toasted English muffin. 
Yes, it’s Eggs Benedict with Smoked Salmon, a dish that’s not just food but an experience. As a food enthusiast and registered dietitian, I can assure you that this plate will tantalize your palate and leave you feeling satisfied and energized for the day ahead.
In this post, we’ll walk through everything associated with this classic brunch dish. 
From what it is and why it’s so beloved, to the step-by-step process of making it yourself, you’ll learn how to create a perfect Eggs Benedict that will impress both yourself and your guests.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 574
Ingredients Method Notes

Ingredients
  

For the hollandaise sauce:
  • 1 tablespoon freshly squeezed lemon juice
  • A pinch of sea salt and freshly cracked black pepper
  • 4 large egg yolks
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon finely chopped chives
For the poached eggs:
  • 1 tablespoon white vinegar
  • A pinch of sea salt
  • 4 large eggs
For the English muffins:
  • 2 heirloom tomatoes, sliced, for garnish
  • 1 tablespoon capers
  • 2 tablespoons fresh dill
  • 3 ounces smoked salmon
  • 1 large ripe avocado, sliced
  • 4 English muffins, halved

Method
 

Step 1: Prepare the Hollandaise Sauce
  1. In a heatproof bowl, combine the egg yolks, lemon juice, Dijon mustard, a pinch of salt, and pepper. Place this bowl over a pot of gently simmering water (make sure the bowl does not touch the water).
    Whisk the mixture constantly for about 3-4 minutes or until the yolks are pale and thickened.
    Slowly drizzle in the melted butter while whisking continuously until emulsified and thick. If it gets too thick, you can whisk in a little warm water to loosen it.
    Once combined, remove from heat and stir in the chopped chives. Set aside in a warm spot.
Step 2: Poach the Eggs
  1. Fill a medium saucepan with water. Add the white vinegar and a pinch of salt. Bring to a simmer.
    Crack the eggs into separate ramekins or small cups.
    Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the water in the center of the swirl. Cook for about 3-4 minutes or until the whites are set but the yolks remain runny.
    Use a slotted spoon to remove the eggs from the water and drain on paper towels.
Step 3: Assemble the Dish
  1. Toast the English muffins until golden and crisp.
    On each half, place a slice of avocado, followed by a layer of smoked salmon.
    Carefully place one poached egg on top of each muffin half.
    Generously spoon the hollandaise sauce over the eggs. Top with sliced heirloom tomatoes, capers, and fresh dill for garnish.

Notes

  • Fresh Ingredients Matter: Use fresh, high-quality smoked salmon and eggs. Their flavors significantly impact the dish's overall quality.
  • Perfect Poaching: Make sure the water is at a gentle simmer, not a rolling boil, to avoid breaking the eggs.
  • Hollandaise Consistency: If your hollandaise is too thick, simply whisk in a tablespoon of warm water to reach your desired consistency.
  • Herbs Galore: Feel free to experiment with herbs. Instead of chives, try parsley or tarragon for a different flavor profile.
  • Timing is Key: Poach the eggs right before serving for the best texture and temperature. You can prepare the hollandaise ahead of time and keep it warm.