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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict with perfect poached eggs and a foolproof quick blender Hollandaise sauce is easier to make than you may think.

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 2 servings
Calories: 579 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice or more to taste
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • Pinch of cayenne pepper, optional
  • 1/2 cup unsalted butter
For the Salmon Benedict:
  • 2 English muffins split in half and toasted lightly
  • 4 large poached eggs
  • 1 ripe avocado halved, seeded, peeled and sliced thinly
  • 8 ounces smoked salmon
  • 2 tablespoons capers
  • 2 tablespoons red onion thinly sliced or small diced
  • 1 tablespoon fresh dill chopped (to garnish)

Instructions

To Make the Hollandaise Sauce:
    Cup of Yum
  1. Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using) in the jar of a blender. Blend for about 10 seconds.
  2. Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
  3. With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste and serve
To Assemble:
  1. Place avocado slices on each English muffin. Top with smoked salmon slices and then poached eggs. Drizzle with Hollandaise sauce. Garnish with capers, red onions, and dill. Serve immediately with asparagus, tomatoes and/or arugula and lemon wedges (optional).

Notes

  • Get good quality smoked salmon.
  • You can poach the eggs ahead of time. Transfer the poached eggs to an ice bath. Once the eggs are chilled, transfer them to a sealable container and top it up with cold water. Cover and store in the fridge for 4 to 5 days.
  • You can poach eggs in large batches (6 at a time). Check this post to learn how to poach eggs in batches.
  • When making the Hollandaise, make sure the butter is hot before pouring it over the egg mixture.

Nutrition Information

Calories 579kcal (29%) Carbohydrates 37g (12%) Protein 40g (80%) Fat 30g (46%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 396mg (132%) Sodium 2275mg (95%) Potassium 927mg (26%) Fiber 9g (36%) Sugar 2g (4%) Vitamin A 811IU (16%) Vitamin C 14mg (16%) Calcium 118mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 579

% Daily Value*

Calories 579kcal 29%
Carbohydrates 37g 12%
Protein 40g 80%
Fat 30g 46%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 396mg 132%
Sodium 2275mg 95%
Potassium 927mg 20%
Fiber 9g 36%
Sugar 2g 4%
Vitamin A 811IU 16%
Vitamin C 14mg 16%
Calcium 118mg 12%
Iron 4mg 22%

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