Smoked Salmon Eggs Benedict Recipe
User Reviews
4.9
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Prep Time
35 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
583 kcal
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Course
Breakfast
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Cuisine
North American
Smoked Salmon Eggs Benedict Recipe
Description
This Smoked Salmon Eggs Benedict Recipe begins with a lemon-infused hollandaise sauce made by whisking egg yolks and water gently over heat, then incorporating butter, lemon juice, and salt to create a thick, tangy topping. English muffins are lightly toasted and spread with cream cheese, lending a smooth base that complements the thinly sliced smoked salmon.
Poached eggs cooked gently for four minutes provide a tender, runny yolk that enriches each bite. The combination of smoked salmon and cream cheese brings savory, silky textures, while bright accents come from red onion slices and briny capers sprinkled on top. Black pepper adds a subtle finishing heat.
This dish suits a leisurely weekend brunch or celebratory breakfast, pairing well with greens or light salads. It offers a refined balance of creamy sauces, smoky fish, and fresh garnishes that make the dish satisfying without heaviness.
For a gluten-free or paleo variation, serve the components over arugula dressed lightly with olive oil instead of English muffins. Eggs can be poached ahead up to five days, making this dish practical for advanced preparation while maintaining texture and flavor integrity.
Ingredients
- 4 large egg
- 2 English Muffin cut in half
- 4 tablespoons cream cheese
- 3 ounces smoked salmon salmon lox
- 2 teaspoons capers
- red onion thinly sliced
- black pepper a pinch
Lemon Hollandaise Sauce
- 2 large egg yolk
- 2 tablespoons water
- 2 tablespoons butter
- 2 teaspoons lemon juice fresh
- sea salt a pinch
Instructions
- Begin by preparing the hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high and whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.
- Place a medium-sized pot of water on the stove on high heat.
- Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on plates and then spread the cream cheese on top. Divide the smoked salmon between them.
- When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.
- Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.
- If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.
Notes
- For gluten-free, paleo, or Whole30 versions, replace English muffins with arugula tossed in olive oil as a base.
- Eggs can be poached up to five days ahead and stored refrigerated for convenience.
- Use fresh lemon juice in the hollandaise for balanced acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 583kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 628mg | 209% |
| Sodium | 997mg | 42% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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