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Salmon Eggs Eggs Benedict
American·non-vegetarian·medium

Salmon Eggs Eggs Benedict

Salmon Eggs Benedict transforms the beloved brunch classic into a luxurious dish, swapping Canadian bacon for delicate smoked salmon and topping it with a silky, lemon-kissed Hollandaise. The contrast of tender poached eggs, flaky fish, and buttery English muffins creates a perfect balance of richness and brightness, while fresh chives add a subtle herbal finish. Worth the effort for its restaurant-worthy presentation and deeply satisfying flavors, this dish elevates weekend mornings into a moment of indulgence.

30 min(prep 15 + cook 15)
4 servings
350 kcal
4.5

Ingredients

Nutrition

350 kcalper serving
Protein20g28%
Carbs30g42%
Fat18g25%
Fiber2g3%
Sugar1g1%

Directions

  1. 1

    First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

  2. 2

    To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

  3. 3

    Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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Salmon Eggs Eggs Benedict — American, 30min | DishIndex