The aroma of creamy, buttery hollandaise fills the kitchen as I prepare to transform weekend brunch into a restaurant-level experience. That’s right—this Easy Homemade Smoked Salmon Eggs Benedict is not only a crowd-pleaser but also a delightful dish that’s simple enough for anyone to whip up at home. With its perfectly poached eggs, silky hollandaise sauce, and the bold flavor of smoked salmon layered on crispy toasted English muffins, you’ll find it a quick alternative to that overpriced café brunch. Plus, the addition of fresh avocado adds a hint of creaminess, making this meal a sumptuous start to your day. Are you ready to bring the charm of brunch into your own kitchen? Let’s dive in!
Why is this recipe a must-try?
Deliciously Versatile: This Smoked Salmon Eggs Benedict can easily adapt to your preferences—swap out the smoked salmon for crab meat or sautéed spinach, and experiment with toppings like arugula or sprouts.
Quick & Easy: With just a few simple steps, you’ll have a gourmet brunch ready in no time, perfect for lazy Sundays or hosting friends.
Restaurant-Level Experience: You can achieve that fancy café vibe at home without breaking the bank, making every bite feel indulgent!
Nutritious Ingredients: Packed with protein and healthy fats, this dish not only satisfies your taste buds but also fuels your day ahead.
Perfect for Any Occasion: Whether it’s a cozy family breakfast or an elegant brunch gathering, this dish will impress your guests and make your meal memorable.
For more delightful breakfast inspiration, don’t miss out on my Feta Fried Eggs or try pairing this with a refreshing side of Lemon Butter Salmon!
Smoked Salmon Eggs Benedict Ingredients
For the Benedict
• English Muffins – Provides a sturdy base for the dish; toast them for extra crunch.
• Smoked Salmon – Adds a rich, savory flavor; can be replaced with lox or other smoked fish if desired.
• Avocado – Contributes creaminess and healthy fats; feel free to omit for a lighter version.
• Poached Eggs – Essential for the traditional Benedict experience; cook until the whites are set and yolks remain runny.
For the Hollandaise Sauce
• Egg Yolks – Forms the base for the sauce, offering richness; whole eggs cannot be used.
• Freshly Squeezed Lemon Juice – Provides acidity to balance the richness; bottled juice can be a substitute if necessary.
• Cayenne Pepper – Adds optional warmth; omit if sensitive to heat.
• Salt – Enhances overall flavor; adjust according to your taste.
• Unsalted Butter – The main fat for the sauce, ensuring a silky texture; avoid using salted butter to manage seasoning.
These carefully selected ingredients come together to create your delightful Smoked Salmon Eggs Benedict—a brunch favorite that’ll surely impress!
Step‑by‑Step Instructions for Smoked Salmon Eggs Benedict
Step 1: Prepare the Hollandaise Sauce
In a blender, combine three egg yolks, two tablespoons of freshly squeezed lemon juice, a pinch of cayenne pepper, and salt. Blend on medium speed for about 30-60 seconds until the mixture turns pale yellow. With the blender running, slowly drizzle in 1/2 cup of melted unsalted butter until it fully emulsifies into a creamy, silky sauce. Set aside and keep warm.
Step 2: Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Crack each egg into a small cup, then gently slide them into the simmering water, ensuring they aren’t crowded. Cook for 3-4 minutes, or until the egg whites are firm and the yolks are beautifully runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Step 3: Toast the English Muffins
While the eggs are poaching, split and toast two English muffins until they’re golden brown and crispy. You can use a toaster or place them under the broiler for about 3-5 minutes, keeping an eye on them. The toasted muffins will provide a perfect base for your Smoked Salmon Eggs Benedict, adding that delightful crunch to each bite.
Step 4: Assemble the Benedict
On each toasted English muffin half, place a generous slice of smoked salmon. Next, layer on fresh avocado slices for a touch of creaminess. Carefully place a poached egg on top of each, allowing the warm yolks to create a rich sauce.
Step 5: Drizzle with Hollandaise
Now, take the prepared hollandaise sauce and drizzle it generously over each poached egg. Make sure each bite has that velvety sauce to enhance the flavors of the smoked salmon and avocado. You can sprinkle a dash of cayenne pepper on top for an extra pop of flavor, if desired.
Step 6: Serve Immediately
Serve your Smoked Salmon Eggs Benedict hot, garnished with fresh herbs if you like, and enjoy your homemade brunch masterpiece. The combination of textures—from the crunchy muffin to the silky hollandaise and tender poached eggs—creates a delightful experience.
Smoked Salmon Eggs Benedict Variations
Feel free to make this dish your own with these simple and delicious twists!
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Crab Meat: Swap the smoked salmon for fresh crab meat for a sweet and succulent flavor. The delicate crab pairs beautifully with the rich hollandaise.
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Sautéed Spinach: For a veggie boost, replace the smoked salmon with sautéed spinach. This not only adds a pop of color but also a nutritious element that enhances the dish.
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Avocado Alternatives: If you’re not a fan of avocado, use peppery arugula or crunchy sprouts instead. These greens add brightness and freshness, keeping the flavors vibrant.
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Pre-Made Hollandaise: In a pinch? Use a store-bought hollandaise sauce. While homemade has its charm, the convenience of jarred sauce can save you time during busy mornings.
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Heat it Up: Sprinkle some diced jalapeños or a dash of sriracha on top for a zesty kick. The spiciness can complement the richness of the egg and hollandaise beautifully.
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Herb Infusion: Add fresh dill or chives to the hollandaise sauce for an aromatic twist. These herbs brighten up the flavor and make each bite taste fresh and invigorating.
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Whole Eggs: For a heartier hollandaise, try blending in a whole egg instead of just yolks. It creates a creamier texture, but keep in mind that it may take a bit longer to emulsify.
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Smoked Trout: Looking for something bolder? Substitute smoked trout for a strongly flavored, delicious twist! Its richness will elevate your brunch to gourmet status.
For more tasty inspiration, don’t forget to check out my delightful Bang Bang Salmon or indulge in a warm bowl of Sweet Chili Salmon!
Make Ahead Options
Preparing your Smoked Salmon Eggs Benedict ahead of time is a smart way to save time and enjoy a delectable brunch with minimal effort! You can make the hollandaise sauce up to 3 days in advance; simply refrigerate it in an airtight container and reheat gently on low heat, whisking to maintain its creamy texture. Additionally, poached eggs can be prepped up to 24 hours before serving; store them submerged in cold water to keep them fresh. When you’re ready to enjoy, quickly reheat the poached eggs in simmering water for a minute, toast your English muffins, assemble with smoked salmon and avocado, and drench everything in that luscious hollandaise. You’ll have a stunning, restaurant-quality meal ready in no time!
Expert Tips for Smoked Salmon Eggs Benedict
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Perfect Hollandaise: Use a blender for hollandaise sauce to ensure a creamy consistency; whisking by hand can lead to lumps and frustration.
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Fresh Eggs Rule: For the best poached eggs, use the freshest eggs possible; they hold their shape better and create a beautiful presentation.
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Avoid Egg Spread: To keep poached eggs from spreading, add a touch of white vinegar to the simmering water; it helps the egg whites stay together.
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Keep Everything Warm: Assemble your dish right before serving to enjoy the warm, creamy flavors of the smoked salmon eggs benedict at their best!
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Flavor Enhancer: If you like a kick, add a sprinkle of freshly cracked black pepper or extra cayenne on top to elevate your dish.
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Follow Timing: Keep an eye on the poaching time—overcooked eggs will lose that lovely runny yolk, which is the star of this smoked salmon eggs benedict!
How to Store and Freeze Smoked Salmon Eggs Benedict
Fridge: Store leftover Smoked Salmon Eggs Benedict in an airtight container for up to 3 days. To maintain freshness, it’s best to keep each component separate until ready to serve.
Hollandaise Sauce: The hollandaise sauce can be refrigerated in a sealed container for up to 2 days. Reheat gently on low heat, adding a splash of water to restore its creamy texture.
Freezer: It’s not recommended to freeze the assembled Smoked Salmon Eggs Benedict, as the texture of the poached eggs and hollandaise may suffer. However, you can freeze cooked and cooled English muffins for up to a month.
Reheating: To reheat the assembled eggs benedict, place in the oven at 350°F (175°C) for about 10 minutes. For best results, reheat components separately, especially the poached eggs.
What to Serve with Smoked Salmon Eggs Benedict?
Elevate your brunch experience with these delightful pairings that will complement the flavors of your Eggs Benedict.
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Fresh Green Salad: A light and crisp salad balances the richness of the hollandaise, providing freshness with each bite. Add a zesty vinaigrette for a flavorful contrast.
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Crispy Hash Browns: The crunch of golden-brown hash browns provides a satisfying texture alongside the creamy Eggs Benedict, making for a hearty meal everyone loves.
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Roasted Asparagus: Tender asparagus adds a fresh, slightly earthy flavor that enhances the smoky notes of the salmon while bringing seasonal vibrancy to your plate.
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Fruit Medley: A colorful assortment of berries and melon serves as a refreshing palate cleanser, bursting with natural sweetness that perfectly offsets the savory elements of the dish.
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Sparkling Wine: A chilled glass of sparkling wine or mimosa is the ideal drink to elevate your brunch. The bubbles and acidity pair wonderfully with the richness of the eggs and sauce.
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Creamy Tomato Basil Soup: For something unique, serve a small bowl of rich tomato basil soup for a comforting contrast to the Eggs Benedict, making your brunch both cozy and elegant.
Each of these additions uniquely enhances your Smoked Salmon Eggs Benedict, transforming a simple meal into an unforgettable experience!
Smoked Salmon Eggs Benedict Recipe FAQs
How do I choose ripe avocados for my Smoked Salmon Eggs Benedict?
Absolutely! Look for avocados that are slightly soft to the touch but not overly mushy. If you press gently and it gives a little, it’s ripe and ready to enhance your dish with that creamy texture. If your avocados are still firm, you can let them ripen at room temperature for a few days before using them.
How should I store leftover Smoked Salmon Eggs Benedict?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the textures intact, it’s best to store the components separately—like the poached eggs, hollandaise sauce, and English muffins all in their own containers.
Can I freeze components of my Smoked Salmon Eggs Benedict?
While I wouldn’t recommend freezing the assembled dish due to the texture of the poached eggs, you can freeze cooked and cooled English muffins for up to a month. To do so, wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy them again, simply toast them from frozen!
What should I do if my hollandaise sauce doesn’t thicken?
If your hollandaise sauce isn’t thickening as it should, don’t fret! You can try transferring the sauce back to a blender and add a bit more melted butter while blending. This should help emulsify it into a thicker consistency. Just ensure that the butter is warm but not too hot, or it will break the sauce.
Are there any dietary considerations I should keep in mind when making this dish?
Definitely! If you’re serving this dish to someone who’s allergic to eggs or dairy, it’s best to skip the hollandaise sauce and opt for a dairy-free alternative. Additionally, if you have pets, such as dogs or cats, it’s important to keep the smoked salmon and hollandaise away from them, as these ingredients can be harmful to animals in certain quantities.
How can I enhance my poached eggs for this recipe?
To achieve picture-perfect poached eggs, use the freshest eggs available, as they hold their shape better. Adding a dash of white vinegar to your simmering water can also help the egg whites to set more quickly and stay together. Cook them gently for 3-4 minutes for a runny yolk that is simply divine atop your Smoked Salmon Eggs Benedict!
Savory Smoked Salmon Eggs Benedict for Your Perfect Brunch
Ingredients
Equipment
Method
- In a blender, combine three egg yolks, two tablespoons of freshly squeezed lemon juice, a pinch of cayenne pepper, and salt. Blend on medium speed for about 30-60 seconds until the mixture turns pale yellow.
- With the blender running, slowly drizzle in 1/2 cup of melted unsalted butter until it fully emulsifies into a creamy, silky sauce. Set aside and keep warm.
- Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.
- Crack each egg into a small cup, then gently slide them into the simmering water, ensuring they aren't crowded. Cook for 3-4 minutes, or until the egg whites are firm and the yolks are beautifully runny.
- Use a slotted spoon to remove the eggs and drain them on a paper towel.
- While the eggs are poaching, split and toast two English muffins until they're golden brown and crispy.
- You can use a toaster or place them under the broiler for about 3-5 minutes, keeping an eye on them.
- On each toasted English muffin half, place a generous slice of smoked salmon.
- Next, layer on fresh avocado slices for a touch of creaminess.
- Carefully place a poached egg on top of each, allowing the warm yolks to create a rich sauce.
- Now, take the prepared hollandaise sauce and drizzle it generously over each poached egg.
- Sprinkle a dash of cayenne pepper on top for an extra pop of flavor, if desired.
- Serve your Smoked Salmon Eggs Benedict hot, garnished with fresh herbs if you like, and enjoy your homemade brunch masterpiece.
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