Smoked Salmon Eggs Benedict Recipe: Classic Brunch with Hollandaise

There is nothing better than a delicious home-cooked breakfast on the weekend. This weekend, impress your family with a classic Smoked Salmon Eggs Benedict—an elegant brunch that’s surprisingly easy to pull together.

Smoked Salmon Eggs Benedict

This Smoked Salmon Eggs Benedict skips the traditional ham and goes straight for rich, smoky salmon. Toasted English muffins, creamy hollandaise, and soft-poached eggs stack into a satisfying bite that’s savory and decadent without being overly fussy.

It’s an ideal brunch centerpiece when you want something with presence. If you already have smoked salmon on hand—cold-smoked or Traeger-style hot-smoked—you’re most of the way there.

The hollandaise comes together quickly using a double boiler method. With a little whisking, melted butter and egg yolks form a silky sauce that brightens with lemon and finishes with a pinch of cayenne.

Keep your eggs softly poached and be generous with butter on the muffins. Each component matters to deliver the best texture and flavor.

Why You’ll Love This Dish

Flexible for Add-Ons – Capers, fresh herbs, or baby greens complement the salmon beautifully.
Fancy Without the Fuss – It looks special but comes together quickly.
Great for Leftover Smoked Salmon – A delicious way to use smoked fish from a smoker session.
Rich and Creamy – Hollandaise ties the whole dish together.
Crowd-Pleaser – Perfect for guests or a leisurely weekend morning.

Recipe Shopping List

Here’s what you’ll need. For exact quantities, see the recipe card below.

English Muffins – Split and toasted for texture and structure.
Smoked Salmon – Cold-smoked or hot-smoked, brought to room temperature.
Eggs – Fresh eggs yield the best poached whites and rich yolks.
Egg Yolks – The base for hollandaise.
Lemon Juice – Adds brightness to balance the butter.
Salted Butter – Melted and whisked into the yolks to make hollandaise.
Cayenne Pepper – A pinch for subtle heat.

How To Make This Recipe

Below is a concise overview of the process. Use the full recipe card at the bottom for exact measurements and timing when cooking.

Prep the salmon – Remove smoked salmon from the fridge to reach room temperature while you prepare other elements.
Start the hollandaise – Melt the butter. Whisk egg yolks with lemon juice until slightly thickened and doubled in volume.
Toast and butter the muffins – Toast English muffins and butter them generously so they hold up to the sauce.
Finish the sauce – Set the yolk bowl over simmering water and slowly whisk in melted butter until the sauce is smooth, thick but pourable. Season with a pinch of cayenne.
Poach and assemble – Poach eggs until whites are set and yolks are still soft (about 3–4 minutes). Place salmon on the buttered muffins, top with poached eggs, and spoon hollandaise over everything.

FAQ

How do I make homemade Hollandaise Sauce?

Hollandaise has five basic ingredients: butter, egg yolks, lemon juice, salt, and pepper. Use a double boiler and whisk continuously while you slowly incorporate melted butter into the whipped yolks. The sauce should thicken to a pourable consistency; many cooks use the “figure 8” test to check thickness.

What is the “figure 8” test?

Dip your whisk into the sauce and lift it, drawing a figure 8 above the surface. If the sauce briefly holds on top of itself, it’s ready. It’s a simple, practical way to judge thickness.

Can I use powdered or packaged Hollandaise mix?

Homemade hollandaise is well worth the effort—powdered mixes won’t match the flavor or texture. If you’re concerned about safety, use pasteurized eggs; the hot butter in the sauce cooks the yolks enough for a safe, delicious result.

Tips For Perfect Poached Eggs

Poaching eggs can be tricky at first, but a few simple techniques make consistent results much easier.

Use very fresh eggs and crack each into a small ramekin before slipping it gently into low-simmering water. A splash of vinegar helps the whites hold together and reduces wispy strands. Lower the heat so the water barely simmers, cover the pan, and cook for 3–4 minutes for soft yolks. Remove with a slotted spoon and drain on a paper towel.

If you prefer, silicone poaching cups or a small gadget can make the process even more foolproof and consistent.

Practice a few times and you’ll be able to poach eggs confidently for breakfast, brunch, or any meal.

Serve This With

Smoked Salmon Eggs Benedict is a satisfying main, but it pairs well with several classic sides. Consider:

Bacon or sausage for a heartier plate
Fresh fruit salad for bright contrast
Pan-fried potato wedges or hash browns for crunch
Grilled asparagus for a lighter, green side
Pancakes or French toast if you want something sweet on the table

These sides help round out the meal whether you’re serving a few guests or a family brunch.

This dish combines velvety poached eggs, smoky salmon, and creamy hollandaise for a refined but approachable brunch. It’s elegant, flavorful, and perfect for sharing with people you care about.

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Yield: 2 servings