Breakfast · American

Smoked Salmon Eggs Benedict

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 4, 2026

This is the brunch classic worth slowing down for: toasted English muffins stacked with silky smoked salmon, a perfectly poached egg, and homemade hollandaise. It looks fancy, but once you get the hang of the sauce, you can pull it together in under half an hour.

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Smoked Salmon Eggs Benedict

Why you'll love this

  • Restaurant-worthy brunch you can make at home.
  • That homemade hollandaise is pure buttery magic.
  • Comes together in about 30 minutes.
  • Smoked salmon makes it feel special without extra work.

EveryDayMeal recipe

Smoked Salmon Eggs Benedict

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Medium

Ingredients

  • 4 large eggs (for poaching)
  • 2 tablespoons white wine vinegar (for poaching water)
  • 2 English muffins, split
  • to taste butter, for the muffins
  • 8 slices smoked salmon
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar (for the hollandaise)
  • 3 egg yolks
  • 1 stick plus 1 tablespoon (about 9 tablespoons) unsalted butter, melted
  • 2 tablespoons fresh chives, chopped

Equipment

  • Heatproof bowl
  • Balloon whisk
  • Medium saucepan
  • Large pan for poaching
  • Slotted spoon

Instructions

  1. Start with the hollandaise. In a heatproof bowl, whisk together the lemon juice, 2 teaspoons white wine vinegar, and the 3 egg yolks until the mixture is pale and frothy, about 1 minute.
  2. Set the bowl over a pan of gently simmering water (don't let the bowl touch the water) and keep whisking until the mixture thickens enough to coat the back of a spoon, about 2 to 3 minutes.
  3. Drizzle in the melted butter a little at a time, whisking constantly, until the sauce is thick and glossy. If it starts to look like it might separate, pull it off the heat and whisk hard for a minute to bring it back together. Season with salt and keep warm.
  4. Fill a large pan with water, bring to a boil, then add the 2 tablespoons white wine vinegar. Lower the heat so the water barely simmers, which keeps the eggs tender instead of ragged.
  5. Stir the water to make a gentle whirlpool, then slide in the eggs one at a time. Poach for about 4 minutes for a runny yolk, then lift out with a slotted spoon and rest on paper towels.
  6. Lightly toast the English muffin halves and spread with butter. Lay 2 slices of smoked salmon on each half.
  7. Top each muffin with a poached egg, spoon the warm hollandaise generously over the top, and finish with a scattering of chopped chives. Serve right away.

Tips from the kitchen

  • Use the freshest eggs you can find for poaching. The whites hold together far better and give you a neater egg.
  • If your hollandaise thickens too much, whisk in a teaspoon of warm water to loosen it back to a spoonable consistency.
  • Poach the eggs just before serving, or hold them in a bowl of warm water for a few minutes so everything comes together hot.

Estimated nutrition per serving: 480 cal · 24g protein · 26g carbs · 31g fat

Make it your own

  • Swap the smoked salmon for crisp Canadian bacon or sauteed spinach.
  • Add a squeeze of extra lemon and some capers over the salmon for a brighter, briny bite.
  • Use whole grain English muffins or thick toast if that's what you have.

Storing & make-ahead

Hollandaise is best made fresh and does not reheat well (it can separate), so make it right before serving. Leftover poached eggs can be refrigerated in water for up to a day and gently rewarmed in warm water for a minute.

Good to know

Can I make the hollandaise ahead?
It's best fresh, but you can keep it warm for up to an hour over barely warm water, whisking occasionally. Reheating from cold tends to break the sauce.
My hollandaise split. Can I fix it?
Yes. Whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl, then slowly whisk the broken sauce into it until it comes back together.
How do I keep poached eggs from falling apart?
Use very fresh eggs, keep the water at a gentle simmer, and create a little whirlpool before sliding each egg in.
Can I poach the eggs in advance?
Yes. Poach them, then slide into ice water and refrigerate. Rewarm in hot water for about a minute right before serving.

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