Name: Smoked Salmon Eggs Benedict Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tbsp unsalted butter, melted; 4 egg yolks; 1 tbsp lemon juice (more for a stronger lemon flavor); 2 tbsp room temperature water (plus more if thinner sauce desired); ¼ tsp smoked paprika; ¼ tsp kosher salt (more to taste); 8 eggs; 1 tsp white vinegar; Water (for boiling); 4 English muffins (or croissants or bagels), cut in half and toasted; 8 slices smoked salmon (2 per serving); 1 tbsp drained capers

Ingredients

4 tbsp unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice (more for a stronger lemon flavor)

2 tbsp water (room temp, plus more if you want a thinner sauce)

¼ tsp smoked paprika

¼ tsp kosher salt (more to taste if needed)

8 eggs

1 tsp white vinegar

Water (for poaching)

4 English muffins (croissants, or bagels, cut in half and toasted)

8 smoked salmon slices (2 per person)

1 tbsp capers (drained)

Instructions

Step 1: Melt the butter in a saucepan or microwave, then transfer to a bowl.

Step 2: In a nonstick saucepan, combine the egg yolks, lemon juice, and 2 tablespoons of water. Whisk continuously over low heat until the mixture is frothy and has doubled in size. Keep the heat low to avoid scrambling the eggs.

Step 3: Slowly pour the melted butter into the yolk mixture in a steady stream while whisking constantly. Continue whisking until the sauce thickens and nearly doubles in size. If the sauce becomes too thick, whisk in a little water or more lemon juice to adjust consistency and flavor.

Step 4: Stir in the smoked paprika and kosher salt to taste. Set the hollandaise sauce aside.

Step 5: For the poached eggs, bring a small pot of water to a gentle boil and add the white vinegar.

Step 6: Crack each egg into a fine-mesh strainer to remove excess whites, then carefully transfer the egg to a small bowl.

Step 7: Use a spoon to stir the simmering water creating a vortex, then gently slide the egg into the center. Cook for 3.5 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Step 8: Toast the English muffins (or croissants or bagels) until golden and set aside.

Step 9: To assemble, place the toasted muffins on a plate and spread a little hollandaise sauce on each. Top with smoked salmon slices, a poached egg, more hollandaise, and capers.

Step 10: Garnish with fresh herbs if desired and serve immediately, ideally with a fresh green salad on the side for balance.

Tips & Variations

Use fresh lemon juice for the best flavor in your hollandaise sauce.

If you prefer a milder sauce, reduce the lemon juice or omit the smoked paprika.

Try substituting the smoked salmon with cooked crab meat or ham for different variations.

For an extra touch, add finely chopped dill or chives on top of your finished dish.

Storage

Hollandaise sauce is best served fresh but can be kept in a warm spot for up to 30 minutes. Poached eggs are best eaten immediately; leftovers can be refrigerated in an airtight container for up to 1 day but may lose texture upon reheating. Store any unused smoked salmon wrapped tightly in the fridge for up to 3 days. Reheat toasted muffins separately to maintain their crispness.

FAQs

Can I make the hollandaise sauce ahead of time?

Hollandaise sauce is delicate and best made fresh. If needed, you can prepare it up to 30 minutes in advance and keep it warm by placing the bowl over a pan of warm water, whisking occasionally.

What if I don’t have white vinegar for poaching eggs?

You can substitute white vinegar with apple cider vinegar or lemon juice. The acid helps the egg whites coagulate, so any mild acid will work.