Easy Smoked Salmon Eggs Benedict.

Easy smoked salmon eggs benedict is a delicious and decadent breakfast or brunch dish that is easy to prepare. This dish is a variation of the classic eggs benedict, which traditionally features ham or bacon as the protein, but in this version, smoked salmon is used instead.

Easy Smoked Salmon Eggs Benedict.

Here are some tips and variations for making easy smoked salmon eggs benedict:


Use high-quality ingredients, especially smoked salmon, which is the star of this dish. Look for wild-caught smoked salmon with no added preservatives or artificial colors.
To make the hollandaise sauce easier, you can use a blender or immersion blender to make it. This will result in a smooth, creamy sauce with less risk of curdling.
Don't overcook the poached eggs, as they should have a runny yolk to mix with the hollandaise sauce and create a rich, creamy flavor.
Make sure to toast the English muffins well, as they will provide the base and structure for the dish.


Substitute the smoked salmon with other types of smoked fish, such as trout or mackerel, for a different flavor profile.
Add some fresh greens, such as spinach or arugula, on top of the salmon before placing the poached egg for extra color and nutrients.
Make it a "florentine" version by adding some sautéed spinach on top of the salmon before the egg, and skipping the hollandaise sauce.
Make it a "Royale" version by substituting the English muffin with a toasted croissant, and adding a slice of seared foie gras on top of the salmon before the egg.
Add some sliced avocado or roasted tomatoes on top of the salmon for extra flavor and nutrition.
Use a different sauce or topping, such as pesto or crème fraîche, instead of hollandaise sauce for a lighter or different flavor.


  • 4 English muffins, split and toasted
  • 8 slices of smoked salmon
  • 8 eggs
  • 2 tablespoons white vinegar
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Chopped fresh parsley or dill for garnish (optional)

Easy Smoked Salmon Eggs Benedict.


Poach the eggs: Fill a large saucepan with water and bring it to a simmer. Add white vinegar to the water. Crack each egg into a small bowl, then gently slide them one by one into the water. Poach the eggs for about 3-4 minutes, until the egg whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and set them on a paper towel to dry.
Make the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a separate bowl, whisk the egg yolks and lemon juice together until they become pale and frothy. Sluggishly pour the melted adulation into the egg admixture while whisking constantly. Continue whisking until the sauce thickens. Add salt and pepper to taste.
Assemble the eggs benedict: Place a slice of smoked salmon on top of each toasted English muffin half. Place a poached egg on top of the salmon, then spoon the hollandaise sauce over the egg. Garnish with chopped fresh parsley or dill, if desired.
Serve the eggs benedict immediately while still warm.
Easy smoked salmon eggs benedict is a rich and flavorful breakfast or brunch dish that is sure to impress your guests or loved ones.