Savory Brunch Salmon Eggs Benedict

If you ask me, eggs benedict is one of those breakfast classics that never gets old.

This twist on the traditional recipe swaps out Canadian bacon for fresh salmon, making it feel just a bit more special for weekend brunch. The rich hollandaise sauce and perfectly poached eggs sit on top of toasted English muffins, creating layers of flavor that work so well together.

The salmon adds a nice richness and goes amazingly well with the creamy hollandaise – it’s actually my favorite version of eggs benedict these days. The whole dish comes together in a way that feels fancy but isn’t overly complicated.

It’s the kind of breakfast that works equally well for a lazy Sunday morning or when you want to impress guests at brunch.

What Kind of Salmon Should I Use?

For eggs benedict, cold-smoked salmon (also called lox) is your best bet since it has that silky, tender texture that works perfectly with runny egg yolks and hollandaise sauce. Hot-smoked salmon can work too, but it has a flakier texture that’s less traditional for this dish. Most grocery stores carry pre-sliced smoked salmon in the seafood section – look for pieces that have a bright pink color and feel moist but not slimy. If you’re buying from a deli counter, ask for thin, even slices that will drape nicely over your English muffins. While premium brands can be pricey, they often have better texture and less of a fishy taste than budget options.

Options for Substitutions

This classic breakfast dish can be adapted with several substitutions if needed:

• Smoked salmon: You can swap smoked salmon with regular cooked salmon, smoked trout, or even Canadian bacon for a more traditional eggs benedict. If you’re vegetarian, try using grilled portobello mushrooms or sautéed spinach.
• Egg yolks: For the hollandaise sauce, egg yolks are essential and can’t be substituted – they’re what makes hollandaise, well, hollandaise! However, if you’re avoiding eggs altogether, you might want to try a vegan hollandaise made with cashews and nutritional yeast.
• Dijon mustard: Regular yellow mustard works in a pinch, though the flavor will be slightly different. Stone-ground mustard is another good option.
• Butter: While butter is traditional for hollandaise, you can use ghee as a substitute. The sauce needs the fat content, so avoid using oil or margarine as they’ll change the texture and taste.
• White/apple cider vinegar: These vinegars help the eggs poach properly, but you can use lemon juice instead. Use about the same amount as you would vinegar.

Watch Out for These Mistakes While Cooking

The trickiest part of Eggs Benedict is the hollandaise sauce – if your heat is too high or you add the butter too quickly, you’ll end up with scrambled eggs instead of a smooth, creamy sauce. To prevent this, use a double boiler or a heat-safe bowl over simmering water, and add the butter in small chunks while whisking constantly. When poaching eggs, a common mistake is not creating a proper whirlpool in the water – make sure to stir the vinegar water vigorously before dropping in your eggs, as this helps create that perfect oval shape. Fresh eggs are crucial here – older eggs tend to spread out in the water and create wispy whites, so use the freshest eggs you can find. For perfectly cooked poached eggs, set a timer for exactly 3 minutes and keep the water at a gentle simmer, not a rolling boil, which can break up the eggs.

What to Serve With Eggs Benedict?

Since eggs benedict is such a rich breakfast dish, I like to balance it out with some lighter sides that complement without overwhelming. A simple mixed green salad dressed with just olive oil and lemon juice helps cut through the richness of the hollandaise sauce. For something more substantial, crispy breakfast potatoes or hash browns are perfect for soaking up any extra sauce that runs off. I also love adding some fresh fruit on the side – berries or citrus segments work especially well with the smoky salmon and creamy eggs. If you’re serving this for brunch, a glass of crisp prosecco or a light mimosa makes the perfect beverage pairing.

Storage Instructions

Immediate Serving: Eggs Benedict is best enjoyed right after making it – the hollandaise sauce and poached eggs are at their peak when fresh and warm. If you’re hosting brunch, try to time the cooking so everyone can dig in while it’s hot!

Short-term Hold: If you need to hold the hollandaise sauce for a short time before serving, keep it warm in a thermos or in a bowl over warm (not hot) water for up to 1 hour. Just give it a quick whisk before using. The poached eggs can rest in warm water for about 10 minutes.

Prep Ahead: While this dish is best made fresh, you can get ahead by measuring out your ingredients and having everything ready to go. The smoked salmon can be portioned ahead and kept in the fridge until needed. I don’t recommend storing assembled Eggs Benedict – the sauce will separate and the eggs will become rubbery.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 40-45 g
• Fat: 60-70 g
• Carbohydrates: 5-10 g

Ingredients

For the hollandaise sauce:

• 3 egg yolks
• 1 tbsp plus 1 tsp fresh lemon juice
• 1 tbsp water
• 1 tsp dijon mustard
• 10 tbsp unsalted butter (4.9 oz), chopped
• 1/4 tsp salt, more as needed
• 1/4 tsp cayenne pepper

For the poached eggs and assembly:

• 1 tbsp white or apple cider vinegar
• 4 large eggs
• 1 packet (3.5 oz) smoked salmon

Step 1: Prepare the Hollandaise Base

• 3 egg yolks
• 1 tbsp plus 1 tsp fresh lemon juice
• 1 tbsp water
• 1 tsp Dijon mustard

In a small saucepan, add the egg yolks, fresh lemon juice, water, and Dijon mustard.

Whisk together thoroughly off the heat until the mixture is smooth and fully combined.

Step 2: Cook and Emulsify the Hollandaise Sauce

• 10 tbsp unsalted butter (4.9 oz), chopped

Add the chopped unsalted butter to the saucepan with the egg mixture.

Place the pan over low to medium heat.

Whisk constantly as the butter melts, ensuring the mixture stays smooth.

Continue whisking for about 5 minutes, or until the sauce thickens to a creamy, pourable consistency.

I suggest keeping the heat low to avoid scrambling the eggs; patience is key for a silky sauce!

Step 3: Finish and Season the Hollandaise Sauce

• 1/4 tsp salt, more as needed
• 1/4 tsp cayenne pepper

Remove the saucepan from the heat, then whisk in the salt and cayenne pepper.

Taste the sauce and add more salt if desired.

Your hollandaise sauce is now ready to be spooned over your favorite dish.