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Smoked Salmon Eggs Benedict
4.5 from 51 votes

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict combines toasted English muffins topped with smoked salmon and poached eggs, all dressed with a rich, homemade dill Hollandaise sauce. The sauce features egg yolks whisked with melted butter, lemon juice, dill, cayenne, and salt, creating a smooth and tangy topping that complements the tender poached eggs and smoky fish. This dish offers a refined take on classic Eggs Benedict with delicate flavors and elegant presentation.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 534 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Hollandaise Sauce:
  • 4 egg yolk
  • ⅓ cup butter melted (or 5 tablespoons)
  • 2 tablespoons lemon juice
  • 2 teaspoons dill or 1 teaspoon of dried, plus more for garnish, fresh
  • Pinch cayenne pepper
  • salt to taste
For the poached eggs:
  • water
  • 2 teaspoons white vinegar
  • 8 egg
For serving:
  • 4 English Muffin sliced in half and toasted
  • 8 ounces smoked salmon
  • dill for garnishing, fresh

Instructions

For the Hollandaise Sauce:
    Cup of Yum
  1. Fill a saucepan with water and bring to a simmer over medium-high heat.
  2. Place a heat-proof bowl over the simmering water and add the egg yolks.
  3. Whisk constantly until eggs are thick enough to coat the back of a spoon, about 3 or 4 minutes. Remove the bowl from the saucepan and turn off the heat.
  4. Continue whisking and gradually add in the butter one tablespoon at a time, whisking until the butter is fully incorporated before adding more.
  5. Add the remaining ingredients and whisk together.
  6. Place the bowl over the warm saucepan and set aside. Whisk when ready to serve.
For the poached eggs:
  1. Fill a saucepan about two-thirds of the way up with water and add the vinegar. Bring the water to a simmer over medium heat.
  2. Gently break an egg into a small bowl, and then slide the egg into the simmering water. Repeat the process with another egg.
  3. Set a timer for 3 ½ minutes and let them poach. About a minute or so in, gently stir the water to make sure the eggs aren’t sticking to the bottom of the saucepan.
  4. Carefully remove the eggs with a slotted spoon and set on paper towels to let dry.
  5. Continue until all the eggs are poached.
For serving:
  1. Place an ounce of smoked salmon on each English muffin half. Top with a poached egg and a drizzle of hollandaise sauce.
  2. Garnish with fresh dill and serve.

Notes

  • If the Hollandaise sauce becomes too thick before serving, whisk in a tablespoon or two of hot water until the desired consistency is reached.

Nutrition Information

Serving 1serving Calories 534kcal (27%) Carbohydrates 28g (9%) Protein 30g (60%) Fat 33g (51%) Saturated Fat 15g (75%) Polyunsaturated Fat 15g (88%) Trans Fat 1g (50%) Cholesterol 610mg (203%) Sodium 1819mg (76%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 534

% Daily Value*

Serving 1serving
Calories 534kcal 27%
Carbohydrates 28g 9%
Protein 30g 60%
Fat 33g 51%
Saturated Fat 15g 75%
Polyunsaturated Fat 15g 88%
Trans Fat 1g 50%
Cholesterol 610mg 203%
Sodium 1819mg 76%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.