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Smoked Salmon Eggs Benedict

This smoked salmon eggs benedict is the ultimate Sunday brunch recipe! Whether it’s Mother’s Day or you just want to treat yourself, this version of eggs benedict will steal your heart. You don’t want to miss the smokiness of the salmon paired with the buttery hollandaise sauce. And don’t worry – we’ll show you how to make the perfect poached eggs! 

a white plate serving smoked salmon eggs benedict with the poached egg leaking yolk

Why You’ll Love This Smoked Salmon Eggs Benedict Recipe

You know what they say, breakfast is the most important meal of the day! I’m not sure if that’s scientifically true, but when the dish you’re eating is smoked salmon eggs benedict it’s certainly the most important meal in my book. 

This rich and creamy dish is full of decadent flavor and texture. The fatty salmon is smooth on the tongue and the smokiness pairs perfectly with poached eggs and creamy hollandaise sauce dripping over it. Sop everything up with a toasted English muffin and you’ll be ready to start the day!

This version of eggs benedict may seem fancy, but it’s also really easy to make. I’ll take you through step-by-step directions to make sure you can pull this recipe out of your pocket whenever you want to treat yourself.

Key Ingredients for Eggs Benedict with Salmon

ingredients to make eggs benedict with salmon including smoked salmon, avocado, lemon, butter, vinegar, paprika, black pepper, salt, eggs, and english muffins.

Eggs benedict is one of those dishes that’s decadent because of its flavor, of course, but also because it’s made of such simple ingredients. Let’s break down the ingredients you’ll need!

The base of your dish will be English muffins (halved), smoked salmon, and avocado. Now for the sauce…

Hollandaise Sauce (AKA – eggs benedict sauce):

  • Egg yolks
  • Unsalted Butter
  • Lemon Juice
  • Seasonings: Paprika, black pepper, and salt.

Poached Eggs:

  • Eggs: Fresh and cold.
  • Vinegar
  • Salt

How To Make Eggs Benedict

Step 1: Toast

Toast your English Muffins to your preferred doneness. 

Step 2: Make Hollandaise Sauce

Making the sauce: Melt the butter. Add the egg yolks, lemon juice, salt, pepper, and paprika to a heat-proof bowl and whisk together. The bowl should be able to fit in the pot without reaching the bottom. Fill a pot with a bit of water, place over medium heat, and bring to a gentle simmer. Place the bowl with yolks over simmering water. Gradually (1 tablespoon at a time), pour the melted butter, whisking constantly until thick.

a silver bowl with the beginnings of hollandaise sauce and a smaller white bowl of melted butter beside it
a silver bowl full of hollandaise sauce with a whisk in it

Step 3: Make Poached Eggs

Making poached eggs: Fill a pot with water, add 1 tbsp of vinegar and a pinch of salt. Bring to a boil, then lower the heat to a low simmer. Break the egg into a small ramekin, then swirl the water in one direction using a whisk, and immediately drop the egg into the center of the swirl. Cook for 3 minutes. Remove from the pot using a slotted spoon.

a slotted spoon holding a poached egg over a pot of boiling water

Step 4: Avocado

Place sliced avocado on top of each English muffin.

avocado slices on top of two halves of english muffins

Step 5: Add Salmon

Place 2 slices of salmon on each muffin over the avocado layer.

smoked salmon on top of avocado on top of two halves of english muffins, all on a plate

Step 6: Add Eggs

Place eggs over salmon.

two halves of english muffins on a plate with avocado, smoked salmon, and poached eggs on top

Step 7: Top with Hollandaise

Pour the Hollandaise sauce over the eggs and sprinkle with black pepper.

hollandaise sauce on top of smoked salmon eggs benedict on a white plate

Eggs Benedict Variations

  • Add dill as a seasoning; it’s delicious with smoked salmon!
  • Make crabby eggs benedict by swapping the salmon for crab cakes.
  • Go classic and use Canadian bacon in place of salmon.
  • Put a southern twist on your eggs benedict by adding pulled pork.
  • Include more plant-based ingredients and let them shine instead of meat – avocado and tomato are amazing with hollandaise.
  • Add spinach for even more veggie content.
  • Who doesn’t love steak and eggs? Put a thin slice on your English muffin and top it with your poached egg and sauce.
  • Use corned beef instead! That would be especially festive around St. Patrick’s Day.

FAQs

What do you call eggs benedict with salmon instead of ham?

There are a couple of different schools of thought on this. Some people call them eggs royale and some call them eggs Atlantic, but I find that the majority of people call them smoked salmon eggs benedict.

What can I use on my eggs benedict instead of hollandaise?

It’s your eggs benedict, so you can do whatever you want! I recommend pesto, southern gravy, or some sort of cheesy sauce. However, you can play around with different options and find your favorite combination. 

What is the best trick for poached eggs?

The best poached egg trick is simple: Vinegar! The acidity in the vinegar helps keep the egg together as it cooks in water. 

Eggs Benedict with Salmon and chives 1333x2000

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If you tried this Smoked Salmon Eggs Benedict or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

smoked salmon eggs benedict with the poached egg leaking yolk onto the white plate

Smoked Salmon Eggs Benedict

This smoked salmon eggs benedict is the ultimate Sunday brunch recipe! Whether it’s Mother’s Day or you just want to treat yourself, this version of eggs benedict will steal your heart. You don’t want to miss the smokiness of the salmon paired with the buttery hollandaise sauce. And don’t worry – we’ll show you how to make the perfect poached eggs!
5 from 1 vote
Rate Print Save Pin
Course: Breakfast, brunch
Cuisine: American, English, French
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings4 servings
Author: Marina Rizhkov

Ingredients

  • 2 english muffins halved
  • 8 slices smoked salmon
  • 1 avocado

Hollandaise Sauce

  • 3 egg yolks
  • 1/2 cup unsalted butter
  • 1 tbsp lemon juice
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Poached Eggs

  • 4 eggs fresh and cold
  • 1 tbsp vinegar
  • 1 pinch salt

Instructions

  • Toast English muffins. 

Make the Hollandaise Sauce

  • Melt the butter. Add the egg yolks, lemon juice, salt, pepper, and paprika to a heat-proof bowl and whisk together. The bowl should be able to fit in the pot without reaching the bottom. Fill a pot with a bit of water, place over medium heat, and bring to a gentle simmer. Place the bowl with yolks over simmering water. Gradually (1 tablespoon at a time), pour the melted butter, whisking constantly until thick.
    Eggs Benedict sauce 1000x667

Make Poached Eggs

  • Fill a pot with water, add 1 tbsp of vinegar and a pinch of salt. Bring to a boil, then lower the heat to a low simmer. Break the egg into a small ramekin, then swirl the water in one direction using a whisk, and immediately drop the egg into the center of the swirl. Cook for 3 minutes. Remove from the pot using a slotted spoon.
    Eggs Benedict pouched 1000x667

Compile Eggs Benedict

  • Place sliced avocado on top of each English muffin.
    Eggs Benedict avocado 1000x667
  • Place 2 slices of salmon on each muffin over the avocado layer.
    Eggs Benedict with Salmon  1000x667
  • Place eggs over salmon.
    Eggs Benedict with Salmon and egg 1000x667
  • Pour the Hollandaise sauce over the eggs and sprinkle with black pepper.
    Eggs Benedict with Salmon sauce 1000x667

Notes

Eggs benedict is best enjoyed immediately, but you can prepare the poached eggs and hollandaise sauce up to one day in advance. Store them both in the refrigerator and then reheat the sauce on the stovetop before serving. 
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