Description
Smoked Salmon Eggs Benedict is a luxurious twist on the classic brunch favorite, featuring perfectly poached eggs atop toasted English muffins layered with smoked salmon and a rich, creamy homemade hollandaise sauce infused with smoked paprika and a hint of lemon.
Ingredients
Scale
Hollandaise Sauce
- 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)
Poached Eggs
- 8 eggs
- 1 tsp white vinegar
- Water (for boiling)
Assembly
- 4 English muffins (or croissants or bagels), cut in half and toasted
- 8 slices smoked salmon (2 per serving)
- 1 tbsp drained capers
Instructions
- Prepare Hollandaise Sauce: Melt the butter in a saucepan or microwave and transfer it to a bowl. In a nonstick saucepan, whisk together egg yolks, lemon juice, and water over low heat continuously until the mixture becomes frothy and doubles in size. Slowly whisk in the melted butter in a steady stream, continuing to whisk until the sauce thickens and nearly doubles in size. If the sauce becomes too thick, thin it with a few tablespoons of water or add more lemon juice for brightness. Finish by stirring in smoked paprika and kosher salt to taste, then set aside.
- Poach the Eggs: Bring a small pot of water to a gentle boil and add the white vinegar. Crack each egg into a fine-mesh strainer to remove excess whites, then carefully transfer to a small bowl. Create a swirling vortex in the boiling water using a spoon and gently slide the egg into the center. Poach for 3.5 to 4 minutes, then remove with a slotted spoon and place on a paper towel-lined plate. Repeat for all eggs.
- Toast the Muffins: Cut and toast the English muffins (or croissants or bagels) until golden and crisp. Set aside until ready to assemble.
- Assemble the Eggs Benedict: Spread a small amount of hollandaise sauce on each toasted muffin half. Layer with smoked salmon slices, then top with a poached egg. Spoon more hollandaise sauce over the eggs and garnish with capers. Optionally, add fresh herbs like dill or chives and serve alongside a green salad for balance.
Notes
- Use fresh eggs for best poaching results.
- Keep heat low when making hollandaise to avoid scrambling the eggs.
- The fine-mesh strainer helps remove excess egg whites for a neater poached egg.
- Adjust lemon juice in the hollandaise sauce to your preferred tartness.
- Optional fresh herbs such as dill, chives, or parsley add freshness to the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Eggs Benedict, Smoked Salmon, Hollandaise Sauce, Poached Eggs, Brunch Recipe
