My First Fancy Breakfast
I learned to make Eggs Benedict on a rainy Sunday. My husband wanted to impress his boss. I was so nervous. The first Hollandaise sauce broke. It looked like scrambled eggs in butter.
I took a breath and tried again. The second time, it worked. It became a silky, yellow cloud. That’s why this matters. Fancy food is just simple steps done with care. Anyone can learn.
The Magic of a Gentle Simmer
Let’s talk about poaching eggs. The water must be gentle. A raging boil will tear your egg apart. Think of a hot bath, not a rolling boil.
Crack your egg into a cup first. Swirl the water to make a little whirlpool. Gently pour the egg into the center. This helps it stay together. In three minutes, you have a perfect poached egg.
Your Foolproof Hollandaise Friend
This Homemade Hollandaise sauce scares people. It does not have to. The secret is the double boiler. A bowl over simmering water gives you gentle, even heat.
Whisk your yolks and lemon juice. Then add butter, one or two cubes at a time. Keep whisking. You will see it turn thick and creamy. *Fun fact*: The name “Hollandaise” means “Dutch style.” Isn’t that funny? I still laugh at that.
Why We Build It This Way
Every part of this Smoked salmon Eggs Benedict has a job. The toasted muffin soaks up the yolk. The salty salmon adds flavor. The rich sauce ties it all together.
That’s why this matters too. Cooking is like building a house. You need a good foundation. Each layer adds something special. What is your favorite brunch food to build? Tell me in the comments.
Make It Your Own
This is a Classic Eggs Benedict. But Eggs Benedict variations are so fun. You can use ham or spinach. You can add avocado. It’s your kitchen.
These Easy brunch recipes are for sharing. They make a morning feel like a celebration. Do you have a family recipe that makes weekends special? I would love to hear about it. Doesn’t that smell amazing when it all comes together?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 4 | For poaching |
| Smoked salmon | As much as you like | |
| Salmon roe | 4 tbsp | |
| English muffin | 2 | |
| Butter | 1 tbsp | For toasting muffins |
| Chives | – | Finely chopped, for garnish |
| Egg yolks | 2 | For Hollandaise sauce |
| Butter | 6 tbsp | Cut into ~1/2” cubes, for Hollandaise |
| Lemon | 1/2 (juiced) | For Hollandaise sauce |
| Salt | To taste | |
| Black pepper | To taste |
Instructions
Step 1: Let’s make the Hollandaise sauce first. Whisk two egg yolks with lemon juice in a bowl. Place it over gently simmering water. This makes a smooth, homemade Hollandaise sauce. Whisk in butter cubes one at a time. (Keep the water just simmering, not boiling!) Doesn’t that smell amazing?
Step 2: Now, for the perfect poached eggs. Bring a deep pan of water to a gentle simmer. Crack an egg into a cup. Swirl the water and slide the egg in. I still laugh at my first wispy egg! Poach for about three minutes. What’s your poached egg style: runny or set? Share below!
Step 3: Toast your English muffin halves in butter. This simple step adds so much flavor. It’s the base of your Classic Eggs Benedict. Layer on lovely smoked salmon. Then, gently place your poached egg on top. (Always drain the egg on a towel first).
Step 4: The grand finale! Spoon your foolproof Hollandaise over each egg. Add a spoonful of shiny salmon roe. Sprinkle with fresh, chopped chives. This Eggs Benedict recipe feels so fancy. It’s one of my favorite easy brunch recipes to share.
Creative Twists
Swap the salmon for crispy bacon. Use a toasted bagel instead of an English muffin. Add a handful of fresh spinach under the egg. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve your Smoked Salmon Eggs Benedict right away. A simple green salad on the side is lovely. For a real feast, add some roasted potatoes. A glass of orange juice makes it perfect. This is the best breakfast and brunch. Which would you choose tonight?
Keeping Your Benedict Brilliant
Let’s talk about keeping your smoked salmon Eggs Benedict happy. You can store the components separately. Wrap the salmon tightly. Keep the hollandaise in a jar in the fridge for two days.
I remember my first big brunch. I made the hollandaise too early. It got thick and sad. A spoonful of warm water whisked in brought it right back. That’s my top reheating tip.
Batch cooking the muffins and sauce makes Sunday easy. This matters because good food should bring joy, not stress. Having parts ready means a special brunch any day.
Have you ever tried storing it this way? Share below!
Three Little Kitchen Fixes
Even grandmas face cooking troubles. First, a broken hollandaise sauce. If it splits, whisk in a hot water spoonful. It will come together. This matters because fixing a sauce builds your cooking confidence.
Second, wispy poached eggs. Use very fresh eggs. They hold their shape better in the water. I once used old eggs. My pot looked like a cloud soup!
Third, soggy English muffins. Toast them in a dry pan for a crisp base. This matters for flavor and texture. A crisp muffin supports all those lovely toppings.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to smoke salmon for Eggs Benedict?
For this easy brunch recipe, cold-smoking is classic. It gives a silky texture. But hot-smoking at home is simpler. Use a stovetop smoker with alder wood. Smoke the fillet until just cooked through. Let it cool before slicing. This homemade touch makes your Classic Eggs Benedict extra special.
Can I use packaged smoked salmon for Benedict?
Absolutely! Packaged smoked salmon is perfect. It is ready to use. This is a great shortcut. It makes this Smoked salmon Eggs Benedict very simple. Look for thinly sliced, cold-smoked salmon at your store. It lays beautifully on the muffin. This is how most cafes do it.
How do you make a stable chive hollandaise sauce?
The key is gentle, steady heat. Whisk yolks and lemon juice over simmering water. Add butter cubes slowly. Keep whisking until thick. *Fun fact: The steam makes a gentle “double boiler.”* Off the heat, stir in chopped chives. If it gets too thick, add warm water. This method makes a foolproof Hollandaise every time.
What are good side dishes to serve with Smoked Salmon Benedict?
Keep sides light and fresh. A simple green salad is lovely. Roasted asparagus or tomatoes work well. For a heartier breakfast and brunch, add crispy hash browns. The rich eggs benedict recipe is the star. Sides should balance it, not compete. A fruit salad is another bright, fresh option.
Can Smoked Salmon Benedict be made ahead of time?
You can prep parts ahead. Make the hollandaise sauce a few hours early. Keep it covered at room temp. You can also toast the muffins. Poach the eggs just before serving for the best texture. This Eggs Benedict variations plan helps a busy host. Reheat the sauce gently with a little water.
What are common substitutes for English muffins in this dish?
There are many tasty options. Toasted sourdough bread is excellent. A crispy potato rosti is delicious. You can use a toasted bagel or a thick crumpet. For a low-carb choice, try a portobello mushroom cap. These swaps let you create new Classic Eggs Benedict experiences. Use what you love.
Which tip will you try first?
From My Kitchen to Yours
I hope you feel ready to try this beautiful brunch. Cooking is about sharing love and stories. Every time you poach an egg, you learn something new.
I would love to hear about your kitchen adventures. Tell me how it went for you. Your stories make my day brighter.
Have you tried this recipe? Let me know in the comments below. Happy cooking!
—Grace Ellington.
Smoked Salmon Benedict with Chive Hollandaise
Description
Eggs Benedict with Smoked Salmon & Hollandaise
Ingredients
For the Eggs Benedict:
For the Hollandaise Sauce:
Instructions
- Make the Hollandaise: Fill a saucepan with a couple of inches of water and bring it to a very gentle simmer. You’re making a double boiler here. In a large metal bowl whisk egg yolks, lemon juice, salt and pepper together until combined. Place bowl over the simmering water and start whisking. Drop in 1-2 cubes of butter at a time. Keep whisking until butter has melted and is fully incorporated. Repeat with the remaining cubes of butter. Remove from the heat immediately. Check for seasoning and adjust as needed. Set aside while you poach your eggs. If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
- Poach your eggs: Fill a saucepan with at least 4 inches of water. Bring to a gentle simmer. Season water with salt. Crack each egg into a small bowl or cup. Stir water to create a vortex and drop in your egg. Let it poach for 2:30-3 minutes, longer if you want a more set yolk. Using a slotted spoon, carefully lift the poached egg out of the water and drain your egg on a towel.
- To assemble: Toast your English muffin in a pan with melted butter. Top with salmon and poached eggs. Spoon over the Hollandaise, salmon roe and top with chopped chives.
Notes
- Nutrition is an estimate. For a lighter version, you can reduce the amount of butter in the hollandaise.