Smoked salmon benedict

 The smoked salmon benedict recipe is an elegant brunch dish that is very easy to make. You start by making a hollandaise sauce before adding the eggs and ham to the skillet. You can serve this with toast for an appetizer or sandwich for lunch, or you can even prepare it as an entrée with a side salad and bread. The smoked salmon benedict recipe is traditionally served on English muffins, but any type of good bread will work just as well.

Smoked Salmon Benedict


4 pieces of good quality bread 

1 package smoked salmon slices, cut into small squares - about 14 slices

1/2 cup canned cream of mushroom soup 

1 1/2 cups cold water 

1 tbsp minced fresh garlic clove (if desired) 

Dash cayenne pepper 

Dash pepper to taste.


1) Whisk hollandaise sauce until smooth and creamy.

2) Place 2 slices of ham on each piece of bread.

3) Spoon some of the hollandaise sauce onto the ham and top with a slice of smoked salmon.

4) Top with another slice of ham and drizzle a little bit more hollandaise sauce over the smoked salmon.

5) Drizzle a little bit more hollandaise sauce over ham and add poached eggs to each sandwich. Serve immediately or chill for 30 minutes to allow the eggs to set before serving. 

Smoked Salmon Benedict