Smoked Salmon Eggs Benedict

Upgrade your breakfast or brunch with my Smoked Salmon Eggs Benedict! Drizzled with homemade hollandaise sauce, it ensures that breakfast will be the best meal of the day.

I’ll be honest. I was not a huge fan of eggs benedict growing up. If my eggs were not scrambled, fried, or served as an omelet, they didn’t make their way onto my plate. It’s safe to say that times have changed.

I have grown to appreciate this classic egg dish that I believed was too labor extensive — I mean, who really wants to spend a significant amount of time making eggs? Says no one. But I have some news for you. It’s very straightforward, and with the cool “egg poacher” gadgets they have in the marketplace now, you’ll be poaching eggs in no time!

Did you know? The origin of the eggs benedict most likely came from a New York stockbroker in 1894 named Lemuel Benedict. After making his way to the Waldorf Hotel with a hangover, his search for an antidote gave birth to this brunch favorite.

How to Make Smoked Salmon Eggs Benedict:

Traditionally, this dish starts with a toasted English muffin (split in half), then topped with a thick slice of Canadian bacon (or ham), a poached egg, and a generous portion of hollandaise sauce. 

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I opted to switch the bacon/ham for smoked salmon for something a little different. This version of Smoked Salmon Eggs Benedict is also known as Eggs Royale. Since smoked salmon tends to be saltier because it is cured or brined then smoked, it’s the perfect alternative to Canadian bacon.

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The most challenging part is preparing the poached eggs (but only once you get the hang of it). It does take a little patience, but once you get the technique down, you’ll be making them all the time.

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Tips when making poached eggs:

1. Use a pan instead of a pot; the more shallow the pan, the easier you’ll be able to slide the eggs in.
2. Don’t crack the eggs directly into the water. Crack them in a small bowl instead, or use an egg poacher gadget to ensure the eggs don’t separate while cooking.
3. Place the bowl as close to the water as possible, then slide the eggs into the water one at a time.

Tips when making hollandaise sauce:

1. You’ll want to prepare your hollandaise sauce at low heat. I would recommend using a double boiler (or a stainless steel bowl over a pot of boiling water) to control the temperature. This way, your sauce does not come in direct contact with the heat. If the heat is too high, the egg yolks will curdle, making the sauce lumpy.
2. If your hollandaise sauce gets too thick, add a tablespoon of hot water to the bowl and continue to mix. This will help thin the hollandaise out a bit.
3. Mix your hollandaise sauce using a whisk (paid link) continuously. You don’t want your eggs to get a chance to separate and lose their emulsion properties. That’s what makes and keeps it creamy!

The hollandaise sauce is like the glue that brings everything together and will have you feeling like a real chef when you’re done. Looking for a brunch upgrade? Give this smoked salmon breakfast idea a try!

Check out a few of my other breakfast and brunch favorites:

• Light & Fluffy Lemon Ricotta Pancakes
• Breakfast Cheeseburger Croissant Sandwich
• Blueberry Lemonade Belgian Waffles
• Stuffed Bagel Breakfast Sandwich
• Turkey Sausage Hash Brown Breakfast Casserole

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