Eggs Benedict with Salmon and Silky Lemon Hollandaise
Eggs Benedict with Salmon is a luxurious brunch recipe featuring toasted English muffins layered with silky smoked salmon.Each muffin is topped with a perfectly poached egg.Warm lemon Hollandaise is spooned over the top.The rich egg yolk blends beautifully with the creamy sauce.Fresh dill and chives add color and brightness.This elegant dish is perfect for special breakfasts and holiday brunches.
Ingredients
For the Benedict
- 4 English muffins, split and toasted
- 8 large eggs
- 8 ounces smoked salmon
- 1 tablespoon white vinegar (for poaching)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Lemon wedges, for serving
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted
- ¼ teaspoon Dijon mustard
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly drizzle in melted butter while whisking constantly. Add Dijon mustard, cayenne, and salt. Keep warm.
- Toast the muffin halves until crisp and golden.
- Bring water to a gentle simmer and add vinegar. Crack eggs into small bowls and slide into the water. Cook for 3–4 minutes until whites are set and yolks remain runny.
- Place smoked salmon on each toasted muffin half. Top with a poached egg.
- Spoon Hollandaise over the eggs. Sprinkle with dill, chives, and capers if desired.
- Serve immediately with lemon wedges.
Notes
- Smoked salmon adds luxurious flavor and silky texture.
- Fresh dill complements salmon beautifully.
- Capers provide a pleasant briny contrast.
- Lemon brightens the richness of the dish.
- Homemade Hollandaise offers the best taste.
- English muffins are the classic base.
- Poached eggs create the traditional Benedict texture.
- Serve immediately for optimal flavor and presentation.