If you’re in the mood for a delicious brunch, smoked salmon eggs benedict is a fantastic choice. This dish brings together creamy hollandaise sauce, perfectly poached eggs, and smoky salmon, served on a toasted English muffin.
This recipe addresses challenges with preparation efficiency, managing flavors, and achieving perfect poached eggs, enhancing any brunch experience with ease.
I know there can be a bit of pressure when putting together a classic eggs benedict, especially when aiming for richness without the usual fuss. Over the years, I’ve had some flops with hollandaise sauce, but I’ve worked to create a version that doesn’t require constant stirring and yields creamy results without a hitch.
What makes this recipe outstanding is its blend of flavors and textures. The tanginess of quick pickled red onions lends a nice pop to the dish while staying within 20 minutes of prep time and 40 minutes for cooking. You’ll have a gourmet brunch ready in no time.
If you’re interested in adding another layer of flavor to your brunch table, consider trying my Broccolini Frittata for a delightful veggie side that pairs perfectly.
Table of contents
Why You Will Love This Recipe
- Textural Delight , The poached eggs are creamy and luscious, perfectly contrasted by the crunchy, zesty pickled onions, which add a delightful crunch to every bite.
- Rich Flavor Profile , The hollandaise sauce, with its buttery richness and a hint of lemon, pairs beautifully with the smoky notes of the salmon, creating a symphony of savory tastes.
- Make-Ahead Convenience , With components prepared ahead, you can easily whip up this dish in a flash when guests arrive, ensuring a stress-free brunch experience.
- Versatile Pairings , This dish shines as a star brunch option but also works wonderfully for casual dinners. You can swap toppings for whatever you have on hand, like asparagus or prosciutto, giving you flexibility every time you make it.
Smoked Salmon Eggs Benedict with Onion Recipes
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Roasting, Poaching
- Cuisine: American
- Diet: Gluten Free
Description
Delicious make-ahead smoked salmon eggs benedict, perfect for a gluten-free brunch.
Ingredients
- 6 halves English muffins, whole wheat or classic, toasted
- 3–4 tablespoons (45–60 ml) olive oil, for brushing and roasting
- 12 large eggs, fresh, for poaching
- 12 ounces (340 g) smoked salmon, fresh quality (Nova or Pacific recommended)
- 8–10 tablespoons (115–140 g) unsalted butter, softened but not melted, for hollandaise
- 3 egg yolks, room temperature, for hollandaise
- 1 heaping teaspoon Dijon mustard, or substitute spicy brown mustard
- Juice of 1/2 lemon, freshly squeezed
- 2 tablespoons (30 ml) distilled white vinegar, for poaching
- 1 teaspoon kosher salt
- Optional cayenne pepper or hot sauce, for hollandaise
- Fresh dill sprigs, for garnish
- Optional toppings: bacon, asparagus, prosciutto, smoked salmon slices
- Fresh chives or capers, optional for finishing
Instructions
- Step 1: Preheat the oven. Arrange bacon strips and asparagus on a baking sheet. Drizzle with olive oil. Roast for 25–30 minutes or until bacon is crispy and asparagus is tender but not overcooked. Remove and set aside.
- Step 2: Brush English muffin halves lightly with olive oil. Place on a baking sheet and toast in the oven for 5–10 minutes until golden brown and crunchy. Rotate muffins halfway through toasting for even browning, as ovens vary. Remove and keep warm.
- Step 3: Fill a pot with 2 quarts (8 cups) of water. Add 2 tablespoons distilled white vinegar at least 2 minutes before starting to poach. Heat water to a gentle simmer (avoid boiling). Using a spoon, create a gentle vortex in the water. Carefully crack eggs, one at a time, into the vortex. Poach for 2–3 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and transfer to an ice bath briefly to stop cooking. For best results, poach eggs in batches of three to maintain water temperature and egg shape.
- Step 4: Melt unsalted butter but keep it warm. In a blender, combine 3 room temperature egg yolks, 1 heaping teaspoon Dijon mustard, juice of 1/2 lemon, and 1 teaspoon kosher salt. Blend on low. Slowly drizzle in melted butter while blending until a smooth, creamy emulsion forms. If hollandaise is too thin, blend in an additional egg yolk for 10 seconds to thicken. Add optional cayenne or hot sauce if desired. Keep sauce warm but do not overheat to avoid curdling.
- Step 5: On each toasted English muffin half, layer your choice of toppings such as smoked salmon, roasted asparagus, or bacon. Place one poached egg on top of each. Generously drizzle hollandaise sauce over the eggs. Garnish with fresh dill sprigs and optional fresh chives or capers for an added bright flavor and visual appeal. Serve immediately.
Notes
- Room Temperature: Store assembled Eggs Benedict in an airtight container at room temperature for up to 2 hours. Consume promptly to avoid spoilage.
- Refrigeration: Keep components separately if possible. Store poached eggs submerged in water and hollandaise in separate airtight containers refrigerated for up to 2 days. Reheat eggs gently in hot water before serving.
- Freezing: Wrap individual components separately in plastic wrap and place in a freezer-safe container. Freeze up to 1 month. Thaw overnight in refrigerator before reheating. Hollandaise sauce does not freeze well and should be made fresh or refrigerated for short term only.
- Use fresh, large eggs for poaching as they hold their shape better; check the expiration date.
- Add distilled white vinegar to the poaching water at least 2 minutes prior to adding eggs to help whites set quickly without vinegar flavor transfer.
- Rotate English muffins halfway through toasting for even browning.
- Poach eggs in batches of three at a time to maintain proper water temperature and egg shape.
- If hollandaise sauce breaks or is thin, blend in an extra egg yolk to stabilize and thicken.
- Use softened, not melted, unsalted butter for a creamy hollandaise emulsion.
- Freshly squeezed lemon juice is essential in hollandaise for brightness; avoid bottled lemon juice.
- Fresh dill complements smoked salmon best; avoid dried dill for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Smoked salmon: Go for fresh, high-quality smoked salmon for the best flavor. It provides a wonderful depth and richness to the dish. Brands like Nova or Pacific are reliable choices.
- Eggs: Use large, fresh eggs for poaching. Fresh eggs hold their shape better in hot water, giving you that nice, runny yolk. Remember to check the expiration date!
- English muffins: Look for whole wheat or classic English muffins for great texture. They should be toasted to add crunch and hold the toppings well. If you can’t find them, bagels work in a pinch.
- Butter: Unsalted butter is best here. It lets the flavors shine through. Make sure it’s softened but not melted; that keeps the hollandaise sauce creamy!
- Lemon juice: Freshly squeezed lemon juice brightens the hollandaise sauce and balances the richness. Bottled lemon juice won’t give you the same zing; stick to fresh!
- Dijon mustard: A good quality Dijon adds a nice tang to the hollandaise. It enhances the sauce’s flavor. If you don’t have Dijon, spicy brown mustard can work too!
- Fresh dill: Fresh dill complements the salmon beautifully. Look for vibrant green sprigs. Dried dill won’t behave the same way, so fresh is the way to go!
- White vinegar: A splash is key for poaching eggs; it helps the whites set quickly. Use plain white vinegar, and don’t worry about the flavor; it dissipates during cooking!
- Smoked salmon: Go for fresh, high-quality smoked salmon for the best flavor. It provides a wonderful depth and richness to the dish. Brands like Nova or Pacific are reliable choices.
- Eggs: Use large, fresh eggs for poaching. Fresh eggs hold their shape better in hot water, giving you that nice, runny yolk. Remember to check the expiration date!
- English muffins: Look for whole wheat or classic English muffins for great texture. They should be toasted to add crunch and hold the toppings well. If you can’t find them, bagels work in a pinch.
- Butter: Unsalted butter is best here. It lets the flavors shine through. Make sure it’s softened but not melted; that keeps the hollandaise sauce creamy!
- Lemon juice: Freshly squeezed lemon juice brightens the hollandaise sauce and balances the richness. Bottled lemon juice won’t give you the same zing; stick to fresh!
- Dijon mustard: A good quality Dijon adds a nice tang to the hollandaise. It enhances the sauce’s flavor. If you don’t have Dijon, spicy brown mustard can work too!
- Fresh dill: Fresh dill complements the salmon beautifully. Look for vibrant green sprigs. Dried dill won’t behave the same way, so fresh is the way to go!
- White vinegar: A splash is key for poaching eggs; it helps the whites set quickly. Use plain white vinegar, and don’t worry about the flavor; it dissipates during cooking!
Recipe Tips
- If your hollandaise is too thin, blend in an additional egg yolk for about 10 seconds to increase thickness.
- When poaching eggs, add vinegar to the water at least 2 minutes before adding eggs to help them firm up.
- If your English muffins brown unevenly, rotate them halfway through toasting for consistent results.
- For difficulties with egg whites not setting, poach eggs in batches of three, allowing for better temperature control.
- If you have leftover components, store poached eggs in water and refrigerate for up to two days; reheat in hot water before serving.
Serving Suggestions
Serve the smoked salmon eggs benedict alongside fresh arugula salad or roasted asparagus for a touch of brightness. Pair with gluten-free English muffins for a satisfying foundation that complements the dish well.
Use the smoked salmon eggs benedict to create a brunch platter featuring assorted cheeses and seasonal fruits. Add to a breakfast sandwich or serve with a side of crispy sweet potato fries for a delicious twist.
Top with a dill hollandaise sauce or a squeeze of lemon juice to add a zesty finish. A sprinkle of fresh chives or capers also enhances flavors delightfully.
Recipe variations
- You can use smoked salmon as one of the toppings for the eggs benedict to add a rich, savory flavor that pairs well with poached eggs and hollandaise sauce.
- Add 1 heaping teaspoon of Dijon mustard and 1/2 lemon juiced to the hollandaise sauce for a tangy, creamy consistency that complements the smoky salmon and muffins.
- Either English muffins or toasted brioche buns can be used as the base, with the muffins toasted for about 5-10 minutes until golden and slightly crisp.
- If preparing for a larger brunch, double the ingredients to serve 12, roasting bacon and asparagus separately, and poaching eggs in batches to maintain quality and timing.
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How to Store?
To keep your smoked salmon eggs benedict fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container, store at room temperature up to 2 hours. Consume promptly to avoid spoilage risk.
Refrigeration: Use an airtight container, refrigerate up to 2 days. Keep hollandaise separate if possible to maintain texture.
Freezing: Wrap components individually with plastic wrap, use a freezer-safe container. Freeze up to 1 month. Thaw overnight in the refrigerator.
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