Smoked Salmon Eggs Benedict

Make the best brunch with this restaurant-worthy dish.


  • Portion size 4 servings


  • 1 teaspoon vinegar
  • 8 eggs
  • 4 English muffins
  • 4 wedges focaccia
  • 4 croissants
  • 8 oz smoked salmon

Hollandaise Sauce:

  • 4 egg yolks
  • 1/3 cup butter melted
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper
  • 2 tablespoons chopped fresh dill


Pour enough boiling water into skillet to come 3 inches up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut English muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with smoked salmon, poached egg and 2 tbsp Hollandaise Sauce.

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp at a time, until thickened; whisk in lemon juice, salt, cayenne and dill. Keep warm over hot water.


You May Like:  Cuban Sliders