Smoked salmon eggs benedict recipe with hollandaise sauce

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5 from 96 votes

This Smoked Salmon Eggs Benedict features toasted English muffins or hash browns topped with poached eggs, smoked salmon slices, and spinach, all finished with a rich hollandaise sauce made from egg yolks, lemon juice, and butter. The hollandaise is seasoned with Dijon mustard and cayenne for depth, complementing the smoky salmon and tender poached eggs. Capers add briny accents, with cayenne and black pepper for seasoning. The dish offers a luxurious combination of textures and flavors for breakfast or brunch.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 2 servings

Calories: 809 kcal

Course: Breakfast, Brunch

Cuisine: North American

Ingredients

2 English Muffin OR 2 hash brown patties
½ cup butter or vegan butter, unsalted
3 egg yolk
2 tablespoons lemon juice
salt to taste
1 teaspoon Dijon mustard optional
2 tablespoons white distilled vinegar
4 egg
4 smoked salmon slices
½ cup spinach
1 TB capers
cayenne pepper powder to taste
black pepper to taste

Instructions

Cup of Yum

Preheat the oven to 450°. Toast English muffins OR hash browns for 4-5 minutes, until toasted and brown up top. Melt the butter in the microwave.
Fill a large pot with water, and add salt and vinegar. Bring water to a boil: you should have noticeable steam rising off the surface of the pot without letting the water reach a simmering point. Place a large stainless steel bowl over the pot.
Make the hollandaise sauce: To the stainless steel bowl, add Dijon mustard (optional), the 3 egg yolks, lemon juice, and a generous pinch of salt. Vigorously whisk the mixture until the egg yolks turn a pale yellow color and thicken in consistency, which will take about 1 to 2 minutes. Gradually pour in ½ cup of the warm butter, whisking continuously until the mixture becomes thick and creamy. Taste, and season with salt and cayenne powder. Remove bowl with hollandaise sauce and set aside.
Poach the eggs: Break eggs into 6 ramekins. Lower the water to a simmer, avoiding a rolling boil. Using a slotted spoon, create a whirlpool motion in your pot. Next, place each egg, one at a time, in the center of the whirlpool. Cook by gently stirring occasionally in a clockwise motion, until the egg white is set while the yolk remains runny, which should take approximately 2 to 3 minutes (2 minutes will give you a perfectly runny yolk; 3 will give a semi-runny yolk with a set outer circle). Once the eggs are ready, take them out with a slotted spoon and set them to dry them off on a paper towel.
To serve, line up 3 plates and place two halves of an English Muffin, or a Hashbrown on each plate. Top each serving with a few spinach leaves.
Place two eggs on top of each serving. Top eggs with smoked salmon slices. Generously spoon hollandaise sauce over the whole thing.
Lastly, sprinkle a few capers and garnish with cayenne powder on top of the sauce, and serve (leave the second half of the English muffins on the side).
Leftover poached eggs will keep in an airtight container in the fridge for 2 days. Leftover hollandaise sauce will keep for 2 days as well.

Nutrition Information

Calories 809kcal (40%) Carbohydrates 29g (10%) Protein 28g (56%) Fat 64g (98%) Saturated Fat 35g (175%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 19g (95%) Trans Fat 2g (100%) Cholesterol 750mg (250%) Sodium 839mg (35%) Potassium 368mg (8%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 3027IU (61%) Vitamin C 8mg (9%) Calcium 143mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 809

% Daily Value*

Calories	809kcal	40%
Carbohydrates	29g	10%
Protein	28g	56%
Fat	64g	98%
Saturated Fat	35g	175%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	19g	95%
Trans Fat	2g	100%
Cholesterol	750mg	250%
Sodium	839mg	35%
Potassium	368mg	8%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	3027IU	61%
Vitamin C	8mg	9%
Calcium	143mg	14%
Iron	3mg	17%

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