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topping eggs benedict with hollandaise sauce

Smoked Salmon Eggs Benedict with Hollandaise Sauce

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5 from 2 reviews

  • Author: Eric Jones
  • Total Time: 13 minutes
  • Yield: 6 1x


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.


Units Scale
  • 4 English muffins
  • 12 oz smoked salmon
  • 6 large organic eggs
  • 1 tbsp white balsamic vinegar

For the Hollandaise sauce:

  • 2 large organic eggs, yolk separated
  • 1/4 cup butter, melted
  • 1 tbsp lemon juice
  • 1/4 tsp red cayenne pepper
  • dash black pepper
  • dash sea salt


  1. Cut the English muffins in halves and toast them.
  2. Layer the English muffins with folded slices of smoked salmon. Set to the side
  3. Add 3 inches of water into a cooking pot and bring to a boil. Lower heat to simmer.
  4. One at a time, add cracked egg to a small bowl, then add the egg to the pot. Cook for 5 to 6 minutes. Repeat for remaining eggs. Remove with a spoon, drain, and set on top of smoked salmon.
  5. For the Hollandaise sauce, add a small amount of water to a small cooking pot and turn on medium heat. Whisk (paid link) egg yolks, lemon juice, red pepper, sea salt, and black pepper in a medium bowl. Continue whisking the ingredients and slowly add the melted butter into the bowl. While whisking, place the bowl over the heated pot. Whisk (paid link) continuously until the ingredients begin to thicken. Remove from heat.
  6. Top poached eggs with Hollandaise sauce.
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Method: Sauté
  • Cuisine: American


  • Calories: 389
  • Fat: 22.1g