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Easy Creamy Smoked Salmon Eggs Benedict Recipe Perfect for Brunch at Home

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A quick and elegant twist on classic Eggs Benedict featuring creamy blender hollandaise sauce and smoky salmon, perfect for a cozy brunch at home.

Ingredients

Scale
  • English muffins, split and toasted
  • 4–6 ounces smoked salmon slices
  • Fresh large eggs, room temperature
  • 1–2 tablespoons white vinegar
  • Fresh chives or dill, finely chopped (for garnish)
  • 3 large egg yolks
  • 1/2 cup (115 grams) unsalted butter, melted and hot
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt and white pepper, to taste

Instructions

  1. Toast the English muffins until golden and crisp, about 3-4 minutes. Set aside on warm plates.
  2. Fill a medium saucepan with about 3 inches of water. Heat until just below boiling (about 180°F), then add 1-2 tablespoons white vinegar.
  3. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3-4 minutes for runny yolks or up to 5 minutes for firmer yolks.
  4. Use a slotted spoon to carefully lift eggs out and drain on a paper towel. Trim wispy egg whites if needed.
  5. In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard (optional). Blend on medium speed.
  6. While blending, slowly pour in 1/2 cup hot melted butter in a thin stream until sauce thickens and becomes creamy, about 1-2 minutes.
  7. Season hollandaise sauce with salt and white pepper to taste. If too thick, blend in a teaspoon of warm water to loosen.
  8. Assemble by placing toasted English muffin halves on plates, layering each with 2-3 slices smoked salmon, topping with a poached egg, and spooning hollandaise sauce over the eggs.
  9. Garnish with finely chopped fresh chives or dill and serve immediately.

Notes

Use a blender for the hollandaise sauce to prevent curdling and save time. Keep the sauce warm by placing the blender jar in a bowl of warm water. For dairy-free, substitute butter with vegan butter or olive oil and smoked salmon with smoked trout or sautéed mushrooms. Use gluten-free English muffins for gluten-free version. Poach eggs gently at 180°F water with vinegar to keep whites neat. Serve immediately for best texture and flavor.

Nutrition

Keywords: Eggs Benedict, smoked salmon, hollandaise sauce, brunch recipe, easy brunch, creamy sauce, poached eggs, smoked salmon eggs benedict

Find it online: https://merrymorsel.com/easy-creamy-smoked-salmon-eggs-benedict-recipe-perfect-for-brunch-at-home/