Breakfast · American

Smoked Salmon Eggs Benedict

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 3, 2026

This is the brunch showstopper that looks fancy but comes together faster than you think. Buttery toasted muffins get layered with silky smoked salmon, a perfectly poached egg, and a blanket of homemade hollandaise. Once you make that sauce yourself, you will never go back to the packet stuff.

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Smoked Salmon Eggs Benedict

Why you'll love this

  • Restaurant-quality brunch you can pull off at home.
  • Homemade hollandaise is easier than it looks and tastes incredible.
  • Smoked salmon makes it feel special without much effort.
  • Ready in about 25 minutes from start to plate.

EveryDayMeal recipe

Smoked Salmon Eggs Benedict

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Medium

Ingredients

  • 4 eggs (for poaching)
  • 2 tablespoons white wine vinegar (for poaching)
  • 2 English muffins, split
  • to serve butter, for spreading
  • 8 slices smoked salmon
  • 2 teaspoons lemon juice
  • 2 teaspoons white wine vinegar (for hollandaise)
  • 3 egg yolks
  • 9 tablespoons (a little over 1 stick) unsalted butter, melted
  • for garnish fresh chives, chopped

Equipment

  • Small heatproof bowl
  • Balloon whisk
  • Large saucepan
  • Slotted spoon
  • Toaster

Instructions

  1. Start with the hollandaise. In a small heatproof bowl, combine the lemon juice, 2 teaspoons white wine vinegar, and the 3 egg yolks. Whisk with a balloon whisk until the mixture looks pale and frothy, which means the yolks are ready to take on the butter.
  2. Set the bowl over a pan of gently simmering water (do not let the bowl touch the water) and whisk constantly until the mixture thickens enough to coat the back of a spoon, about 2 to 3 minutes.
  3. Slowly drizzle in the melted butter while whisking without stopping, so the sauce stays glossy and thick. If it starts to look like it might split, pull the bowl off the heat and keep whisking for a minute to bring it back together. Season with salt and pepper and keep warm.
  4. Bring a large pan of water to a boil and add the 2 tablespoons white wine vinegar, then lower the heat so the water is barely simmering. Give it a stir to create a gentle whirlpool, which helps the whites wrap around the yolk.
  5. Slide the eggs in one at a time and poach for about 4 minutes for a set white and runny yolk. Lift each out with a slotted spoon and rest on a paper towel to drain.
  6. Lightly toast the muffin halves and spread with butter, then lay a couple of slices of smoked salmon on each half.
  7. Top each muffin with a poached egg, spoon warm hollandaise generously over the top, and finish with a scatter of chopped chives. Serve right away while everything is warm.

Tips from the kitchen

  • Use the freshest eggs you can find for poaching, since older whites tend to spread and feather in the water.
  • If your hollandaise starts to split, do not panic. Take it off the heat and whisk in a teaspoon of warm water to bring it back.
  • Poach the eggs first and hold them in a bowl of warm water, then reheat quickly in the simmering water for 30 seconds right before serving.

Estimated nutrition per serving: 620 cal · 28g protein · 28g carbs · 45g fat

Make it your own

  • Swap the smoked salmon for Canadian bacon or crispy prosciutto for a classic take.
  • Add a handful of wilted spinach under the egg for Eggs Florentine vibes.
  • Use gluten-free English muffins to make the whole plate gluten-free.

Storing & make-ahead

Eggs Benedict is best eaten fresh. Hollandaise does not hold or reheat well since it can split, so make it just before serving. If you have extra sauce, keep it in a warm spot for up to an hour and whisk before using.

Good to know

Can I make hollandaise ahead of time?
It is best fresh, but you can hold it in a warm (not hot) spot for up to an hour. Reheating it usually causes it to split, so avoid the microwave.
Why did my hollandaise curdle?
The heat was likely too high or the butter went in too fast. Pull it off the heat and whisk in a teaspoon of warm water to smooth it out.
How do I get perfect poached eggs?
Use fresh eggs, keep the water at a gentle simmer, and stir a small whirlpool before sliding each egg in so the whites wrap neatly.
Can I poach the eggs in advance?
Yes. Poach them, then transfer to a bowl of ice water. When ready to serve, dip them in simmering water for about 30 seconds to warm through.

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