Smoked Salmon Eggs Benedict with Homemade Hollandaise

Name: Smoked Salmon Eggs Benedict
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 plates
Cuisine: American
Ingredients: 4 large eggs; 2 each English muffins; 8 oz smoked salmon; 4 tbsp unsalted butter; 3 tbsp lemon juice; 2 tsp Dijon mustard; 2 large egg yolks; 1 pinch salt; 1 pinch white pepper; 1 tbsp fresh chives

Olivia Carter

| Jun 25, 2026 | 9 min read | restaurant_menu Jump to Recipe

Smoked Salmon Eggs Benedict with Homemade Hollandaise

“Smoked Salmon Eggs Benedict packed with protein, featuring poached eggs and homemade hollandaise. Perfect for a high protein breakfast in 30 minutes.”

One rainy Sunday morning, I craved something rich yet comforting, and that's when I discovered the magic of Smoked Salmon Eggs Benedict. The creamy hollandaise, perfectly poached eggs, and the smoky richness of salmon danced together in a way that felt like a warm hug on a chilly day.

This recipe stands out because of its homemade hollandaise, which adds a fresh, vibrant touch that store-bought versions simply can't match. Plus, I’ll share my tips for achieving the fluffiest poached eggs that enhance this classic dish to a whole new level.

Why This Recipe Works

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Fresh Ingredients Matter: Using freshly squeezed lemon juice instead of bottled juice brightens the hollandaise, ensuring a zesty flavor that cuts through the richness of the smoked salmon. I always find that fresh citrus enhances the overall taste.

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Butter Temperature is Key: Warmed butter emulsifies better in the hollandaise, creating a creamy texture that clings beautifully to the poached eggs and salmon. I once tried cold butter, and the sauce just didn’t come together smoothly.

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Perfectly Poached Eggs: Poaching the eggs just right maintains a runny yolk, which adds a smooth richness to each bite. I tested multiple methods and found that swirling the water helps create a more uniform shape.

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Chives for Freshness: Chopped chives not only add a pop of color but also a mild onion flavor that balances the dish, enhancing the overall experience. I tried it without chives once, and it felt like something was missing.

Ingredients

What You'll Need

4 large eggsfresh eggs yield the best poaching results and a rich yolk for your Smoked Salmon Eggs Benedict
2 English muffinstoasted until golden for that perfect crunch and texture contrast with the creamy sauce
8 oz smoked salmonchoose high-quality, thinly sliced salmon for a luxurious flavor and melt-in-your-mouth feel
4 tbsp unsalted butterfor hollandaise sauce; unsalted allows you to control the saltiness of your sauce
3 tbsp lemon juicefreshly squeezed juice enhances the hollandaise with brightness and balances the richness
2 tsp Dijon mustardadds a subtle tang that enhances the hollandaise and complements the smoky salmon
2 large egg yolkskey for creating a rich, creamy hollandaise sauce that clings beautifully to the eggs
1 pinch saltadjust to taste; it enhances overall flavor, especially in the hollandaise
1 pinch white pepperadds a gentle warmth without the visual specks of black pepper, keeping your sauce smooth
1 tbsp fresh chiveschopped for garnish; they add a pop of color and a mild onion flavor

When shopping for your ingredients, opt for organic eggs if possible, as they tend to taste richer. The smoked salmon should be fresh, and I often go for wild-caught varieties for the best flavor. These ingredients come together to create a pleasureful brunch that’s both elegant and satisfying.

Easy Substitutions

Dairy-free: swap unsalted butter with vegan butter — the hollandaise will still be creamy but may have a slightly different flavor profile.
Gluten-free: use gluten-free English muffins — they'll provide a different texture, but still toast up nicely for that crunch.
Lower calorie: substitute Greek yogurt for hollandaise — you’ll lose some richness, but it will be tangy and creamy with fewer calories.

Ingredients for Smoked Salmon Eggs Benedict with Homemade Hollandaise — Everything you need for this recipe

How to Make This Recipe

Prep & Mix

Fill a large saucepan with water and bring it to a gentle simmer over medium heat, around 180°F. This simmers the eggs perfectly without boiling them, creating tender whites and runny yolks.

In a medium saucepan, melt the butter over low heat until just melted, then remove it from heat. This step ensures the butter doesn’t brown and retains a lovely, creamy texture for your hollandaise sauce.

In a bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until combined. This mixture is the base for your hollandaise sauce, and the acidity from the lemon juice gives it a bright flavor.

Gradually whisk in the melted butter until smooth and thickened, then season with salt and white pepper. If it doesn’t thicken after a few minutes, try placing it over very low heat while whisking.

Cook & Assemble

Crack each egg into a small bowl and gently slide them into the simmering water, cooking for 3-4 minutes until the whites are set but the yolks remain runny. Keep an eye on them; you want that perfect poach!

While the eggs are poaching, toast your English muffins until golden brown. The crunch of the muffins adds a nice texture and is perfect for soaking up the hollandaise.

Once the eggs are poached, use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess water. This prevents your dish from becoming watery.

Assemble the Eggs Benedict by placing two halves of the toasted English muffin on each plate, layering with smoked salmon, and topping with poached eggs. The colors and textures should be vibrant and inviting.

Drizzle the hollandaise sauce over the top of each assembled muffin, and garnish with chopped chives. Serve immediately and enjoy the delightful blend of flavors in this Smoked Salmon Eggs Benedict!

Tips & Tricks

Why Room Temperature Eggs Matter

Using room temperature eggs can make a significant difference in your Smoked Salmon Eggs Benedict. I always take my eggs out of the fridge about 20 minutes before I start cooking. Cold eggs can lead to uneven cooking and may cause the whites to stay too watery, resulting in a less-than-perfect poach. Trust me, nobody wants a rubbery egg white with a runny yolk.

The Importance of Butter Temperature

When melting butter for the hollandaise sauce, be mindful of the temperature. If the butter is too hot when you whisk it into the egg yolks, you risk scrambling them. I let my melted butter cool slightly, ensuring it’s warm but not scalding before adding it to the mixture. This little step helps achieve that smooth, creamy texture we all crave in a good hollandaise.

Pro Tips

Use a Timer for Poaching Eggs:

Timing is everything when it comes to perfectly poached eggs. I set a timer for exactly 3 minutes to ensure the whites are just set and the yolks are still runny. The last thing you want is overcooked yolks ruining your beautiful Eggs Benedict!

Chill the Hollandaise Bowl:

Before whipping up your hollandaise, chill the bowl and whisk in the freezer for about 10 minutes. This helps maintain a stable emulsion as you add the warm butter, giving your sauce a silky texture and preventing it from breaking. Trust me, it makes a world of difference!

Use Fresh Lemon Juice:

Fresh lemon juice is key for hollandaise and enhances the flavor profile of your dish. Bottled juice can be overly acidic and lacks that bright, zesty kick. I squeeze my lemons right before using them to capture all that fresh aroma.

Toast Muffins on a Skillet:

For extra flavor, toast your English muffins on a skillet with a bit of butter instead of the toaster. This method gives a pleasureful crispy crust and a rich, buttery flavor that pairs perfectly with the smoked salmon and hollandaise. It’s worth the extra step!

Prep Ahead for Stress-Free Cooking:

You can prepare the hollandaise sauce ahead of time and keep it warm in a thermos. Just re-whisk it before serving to bring it back to life. This simple trick allows you to enjoy a relaxed brunch without the last-minute rush in the kitchen.

Variations & Customizations

Flavor Twists

Caprese Delight

Swap the smoked salmon for 8 oz fresh mozzarella slices, and layer in 1 cup sliced ripe tomatoes. Drizzle with balsamic glaze before serving. The result is a vibrant, fresh take that bursts with creamy mozzarella and tangy tomato flavors, perfect for a summer brunch.

Spicy Avocado

Replace the smoked salmon with 8 oz mashed avocado mixed with 1 tsp chili flakes and a squeeze of lime juice. Top with 1 tbsp sliced radishes for crunch. This version is creamy and zesty, with a spicy kick that adds a whole new dimension to your Eggs Benedict.

Unexpected Creative Variations

Smoked Trout Twist

Substitute the 8 oz smoked salmon with 8 oz smoked trout. For the hollandaise, add 1 tsp dill into the mix. The trout gives a richer, more complex flavor, while the dill adds a refreshing herbal note that enhances this dish into something truly special.

Storage & Meal Prep

How to Store

Room Temperature

Smoked Salmon Eggs Benedict are best enjoyed fresh, but if you need to leave them out for a short time, they can sit at room temperature for no more than 2 hours. Keep them on a plate covered with a clean kitchen towel to maintain some warmth.

Refrigerator

In the fridge, they’ll stay fresh for up to 2 days. Allow them to cool completely before wrapping each serving in plastic wrap or placing them in an airtight container. This prevents the hollandaise from separating and helps keep everything flavorful.

Freezer

You can freeze them for up to 1 month, but it’s best to flash freeze the assembled Benedicts on a sheet pan first. Once frozen, wrap each one tightly in plastic wrap and then place them in a freezer bag. To thaw, place them in the fridge overnight before reheating.

Meal Prep

For meal prep, consider doubling the recipe if you want leftovers for brunch throughout the week. Prepare the hollandaise sauce and poach the eggs the night before, then assemble them the next morning. Store in a microwave-safe container, and they’ll stay fresh for up to 2 days. Reheat in the microwave at 50% power for about 1-2 minutes or until warmed through.

Equipment You'll Need

Essential

Medium saucepan: This is crucial for making the hollandaise sauce. A heavy-bottomed saucepan distributes heat evenly, preventing the butter from scorching and ensuring your sauce thickens beautifully. A non-stick option can help with easy cleanup.

Large saucepan: You'll need this for poaching the eggs. A wide, deep saucepan allows for gentle simmering and gives the eggs enough space to float freely, resulting in perfectly shaped poached eggs. A pot that retains heat well is ideal.

Nice to Have

Slotted spoon: This handy tool lets you lift the poached eggs out of the water without excess liquid. Using a slotted spoon keeps your presentation pristine and ensures the hollandaise sauce clings nicely to the eggs.

Frequently Asked Questions

Can I use regular salmon instead of smoked salmon?

Yes, you can use regular salmon, but it will change the flavor profile significantly. Smoked salmon adds a unique depth and richness that fresh salmon lacks.

Why did my poached eggs come out uneven?

Uneven poached eggs often result from the water being too hot or not having enough vinegar. Keeping the water at a gentle simmer and adding a splash of vinegar can help maintain the egg’s shape.

Can I make hollandaise sauce ahead of time?

You can make hollandaise sauce ahead of time, but it’s best to store it in a warm place or gently reheat it before serving. Avoid overheating, as it can separate and lose its creamy texture.

What can I substitute for eggs to make a vegan version?

For a vegan version, try using scrambled tofu or chickpea flour to mimic the texture of eggs. Top it with a vegan hollandaise made from cashews or blended silken tofu.

What should I serve with Smoked Salmon Eggs Benedict?

Serving it with a side of fresh fruit or a light salad can balance the richness. You might also enjoy a sprinkle of fresh dill or chives for added flavor and color.

Smoked Salmon Eggs Benedict is my favorite brunch treat; the combination of velvety hollandaise and rich salmon is simply tempting. For a twist, try using a splash of lemon juice in your hollandaise to brighten the flavors. I can’t wait for you to try it — leave a comment and let me know how it turns out or share it on Pinterest!