Smoked Salmon Eggs Benedict is a rich and elegant brunch dish featuring toasted English muffins topped with silky smoked salmon, perfectly poached eggs, and a creamy hollandaise sauce. This smoked salmon eggs benedict recipe is a delicious twist on the classic, offering a lighter, more refined flavor.
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Why I Love This Recipe
- Family favorite
- Love smoked salmon
- Blender hollandaise is quick and easy
- Excellent for brunch and Mother’s Day (hint, hint)
- Perfect recipe for 2 but easily doubled or tripled
Helpful Items For This Recipe
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Oster Classic Series Heritage Blender with 6-Cup Glass Jar, 1000W Power, Stainless Steel Countertop
Egg Poacher – Eggssentials Poached Egg Maker, Stainless Steel Egg Poaching Pan
Smoked Salmon Eggs Benedict Ingredients
Perfect for brunch, holidays, or special occasions, this gourmet eggs benedict recipe is simple to make yet feels restaurant-quality. Serve it for Mother’s Day, Easter, or weekend brunch for a dish that’s sure to impress.
Ingredients
English muffins – This recipe makes 2 servings. So you need two English muffins split in half, (4 halves).
Eggs – Let me show you how to make perfectly poached eggs.
Smoked salmon – Buy good quality smoked salmon, it is worth it.
Capers – Drained.
Chopped fresh dill – This makes the difference in the recipe and makes it taste so fresh.
Hollandaise sauce – Prepared using our Blender Hollandaise Sauce Recipe.
Black pepper – To taste.
How to Make Smoked Salmon Eggs Benedict
Preheat the oven to 200°F (95°C). Place two clean, oven-safe plates inside. These will be used to keep the toasted muffins and poached eggs warm as you work.
Toast all four English muffin halves until golden. Transfer them to one of the warm plates in the oven.
Crack your eggs one at a time into a small bowl of cool water with a small splash of vinegar. Let the eggs sit for 2–4 minutes. This lightly firms the whites and helps prevent wispy edges when poaching.
Bring a saucepan of water to a bare simmer—tiny bubbles clinging to the bottom, but no rolling boil. Add 1 teaspoon of vinegar to the water.
Gently lift each egg from the pre-soak and lower it into the simmering water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Lift out with a slotted spoon, drain briefly on a paper towel, then place the eggs on the second warm plate in the oven.
Arrange smoked salmon over each toasted muffin half. Top with a warm poached egg and spoon hollandaise generously over each.
Scatter with capers, chopped dill, and freshly ground black pepper. Serve immediately.
Notes
This recipe assumes your homemade hollandaise sauce is already made and being kept warm over barely simmering water. Use our recipe for Blender Hollandaise Sauce.
The warm oven is your secret weapon: It makes assembling Eggs Benedict calm instead of chaotic.
Don’t overcrowd the poaching pot: Poach no more than 4 eggs at a time for the best results.
Cold-smoked vs hot-smoked salmon: Cold-smoked is silky and classic; hot-smoked gives a firmer, flakier bite.
Recipe Pro Tips
FAQs
Can I make any part of this ahead of time?
Yes. Poached eggs can be made up to 24 hours in advance (see storage notes below). English muffins can be split and ready to toast. Hollandaise is best made fresh.
Why pre-soak the eggs before poaching?
The brief soak in lightly vinegared water helps the outer whites set more quickly, resulting in cleaner, café-style poached eggs.
Can I skip the capers?
Absolutely. Capers add contrast and flavor, but thinly sliced red onion or a squeeze of lemon also works well.
Is this enough hollandaise for two people?
One cup is generous and allows for proper spooning without skimping. Leftovers can be used on vegetables, potatoes, or salmon.
Storage and Make-Ahead Options
Poached Eggs
Refrigerate: Transfer freshly poached eggs to an ice bath, then store submerged in cold water in an airtight container for up to 24 hours.
Reheat: Warm gently in hot (not boiling) water for 20–30 seconds.
Smoked Salmon
Store tightly wrapped in the refrigerator and use within 3–5 days of opening.
Hollandaise
Best served fresh. If needed, it can be held over warm water for up to 1 hour. Refrigerated leftovers may keep for 1–2 days, but texture can change.
Assembled Eggs Benedict
Not suitable for storage or reheating. Assemble just before serving for best results.
Pin it HERE!!
Pin it HERE!!
Smoked Salmon Eggs Benedict Recipe
Ingredients
- 2 English muffins split (4 halves)
- 4 eggs for poaching
- 4 –6 ounces smoked salmon
- 1 tablespoon capers drained
- 1 tablespoon chopped fresh dill
- 1 cup hollandaise sauce prepared
- Black pepper to taste
Instructions
- Preheat the oven to 200°F (95°C). Place two clean, oven-safe plates inside. These will be used to keep the toasted muffins and poached eggs warm as you work.
- Toast all four English muffin halves until golden. Transfer them to one of the warm plates in the oven.
- Crack 1–2 eggs at a time into a small bowl of cool water with a small splash of vinegar. Let the eggs sit for 2–4 minutes. This lightly firms the whites and helps prevent wispy edges when poaching.
- Bring a saucepan of water to a bare simmer—tiny bubbles clinging to the bottom, but no rolling boil. Add 1 teaspoon of vinegar to the water.
- Gently lift each egg from the pre-soak and lower it into the simmering water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Lift out with a slotted spoon, drain briefly on a paper towel, then place the eggs on the second warm plate in the oven.
- Arrange smoked salmon over each toasted muffin half. Top with a warm poached egg and spoon hollandaise generously over each.
- Scatter with capers, chopped dill, and freshly ground black pepper. Serve immediately.
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