Fancy Breakfasts · American
Smoked Salmon Eggs Benedict
Poached eggs served over toasted muffins with rich hollandaise and premium smoked salmon. Mastering the poaching technique turns this into a perfect breakfast staple.
Why This Works
The bain marie keeps the hollandaise below the temperature at which eggs scramble — around 160°F. The slow addition of butter creates a stable emulsion that's glossy and rich.
The Upgrade
Add a layer of wilted spinach beneath the salmon for a Florentine variation with extra elegance.
Chef's Secret
Michelin TechniqueAdd a splash of warm water if your hollandaise gets too thick — it stabilizes the emulsion and brings it back to a pourable consistency.
Ingredients
Total time including resting: 25 min
Directions
Make hollandaise: whisk yolks with lemon juice over a bain marie until pale and thick. Slowly drizzle in warm clarified butter, whisking constantly. Season.
10 minBring a wide pan of water to a gentle simmer, add vinegar. Crack each egg into a ramekin first, create a gentle whirlpool, and slide egg in. Poach 3-4 minutes.
4 minToast and butter the muffins. Top with smoked salmon.
2 minPlace a poached egg on each muffin half, spoon over hollandaise generously, and top with fresh dill and a crack of black pepper.
Wine Pairing
Blanc de Blancs Champagne
Sparkling
The BottlePierre Péters Cuvée de Réserve Brut
The intense, laser-like acidity and chalky minerality of a Chardonnay-based Champagne slice directly through the richness of the hollandaise and the oily, luxurious texture of the smoked salmon. Its delicate effervescence lifts the dish, while the subtle brioche notes beautifully mirror the toasted English muffin, creating a precise, palate-cleansing harmony that prevents the heavy components from weighing you down.
Nutrition per Serving
520 kcal
calories
28g
protein
22g
carbs
36g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Asparagus
Roast asparagus spears for 10 minutes for a fresh, snappy vegetable side that lightens the heavy hollandaise.
Ingredients
Directions
Preheat your oven to 425°F.
Toss the asparagus on a rimmed baking sheet with olive oil, salt, and pepper to coat evenly.
Spread the spears in a single layer, ensuring they do not overlap.
Roast for 10 minutes until tender-crisp and lightly charred at the tips.
Transfer to a warm platter and finish immediately with the fresh lemon zest.
Side Dish
Orange Slices
Serve fresh citrus slices to provide a clean, acidic palate cleanser against the rich eggs and salmon.
Ingredients
Directions
Cut both ends off the oranges to create a stable base.
Using a sharp knife, peel the oranges by following the curve of the fruit to remove all pith.
Slice the peeled oranges into rounds 1/4-inch thick, discarding any seeds.
Arrange the slices on a chilled serving platter in an overlapping pattern.
In a small bowl, whisk the honey and orange blossom water, then drizzle lightly over the fruit.
Garnish with mint and a delicate pinch of Maldon salt immediately before service.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Decent flavor. Needed a bit more seasoning for my taste.
Loved the short ingredient list — everything was already in my pantry.
Great recipe — took about 10 minutes longer than listed but worth it.
This Smoked Salmon Eggs Benedict is going straight into my weekly rotation. So much flavor for so little effort.
Best American dish I've made at home, hands down. The steps were super clear.
Cooked this for a dinner party and got so many compliments. Will definitely make again.