Smoked Salmon Eggs Benedict

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Luxurious sandwich for brunch time!

Camille C.
Camille C.

3 minutes

Prep time

11 minutes

Cook time

659 cal.

Per serving



Stovetop, Pot (small), Frying pan, Whisk



Step 1

Bring a pot of salted water to a boil. Add the eggs, reserving 1 egg (per serving) for the sauce. Soft boil the eggs for 6 min.

English muffin

Step 2

Meanwhile, cut the English muffin in half & butter both sides.

English muffin

Step 3

Toast the English muffin, butter-side down, in a pan over medium heat until golden brown.


Step 4

After 6 min, spoon the eggs into a bowl of icy cold water to stop the cooking.


Step 5

When cooled, gently peel the eggs & set aside.


Step 6

Juice the lemon & set aside the juice.


Step 7

Let's make Hollandaise sauce! Separate the remaining raw eggs, placing the yolks into a small saucepan.


Step 8

Add the water (1 tsp per serving) & lemon juice. Season with salt & pepper. Whisk to combine.

Butter (unsalted)

Step 9

Place the saucepan over low heat & continue whisking. Be careful not to let it boil! Add the butter, a little bit at a time.

Step 10

The sauce should thicken so that it coats the back of a spoon. When done, remove from heat.

Smoked salmon

Step 11

Place the toasted English muffins on a plate. Top with the smoked salmon & egg.

Step 12

Spoon the Hollandaise sauce over top. Season with salt & pepper. Extra Hollandaise is for sandwich dipping!

Nutrition facts

Average estimated amount for one serving

Energy659 cal.
Fat41 g
Carbohydrates41 g
Protein32 g
Fiber3 g

On average, one serving of the recipe "Smoked Salmon Eggs Benedict" contains 659 Energy, 41 g of Fat, 41 g of Carbohydrates, 32 g of Protein, 3 g of Fiber.

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Smoked Salmon Eggs Benedict