Creamy Salmon Eggs Benedict

Why You’ll Love This Recipe

• Combines the silky texture of salmon with runny-yolk eggs for a luxurious bite.
• The creamy sauce elevates the dish, turning a classic into something special.
• Ideal for brunch, a celebratory breakfast, or a weekend treat that feels upscale yet achievable.
• Customisable: you can use smoked salmon or fresh cooked fillets, regular hollandaise or a lighter creamy alternative.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• English muffins (halved and toasted)
• Smoked salmon slices or cooked salmon fillets
• Eggs (for poaching)
• Vinegar (for the poaching water)
• Creamy sauce: e.g., classic hollandaise (egg yolks, lemon juice, melted butter) or a lighter creamy dill-caper yogurt version
• Optional garnish: fresh dill, chopped chives, capers, lemon zest
• Salt and pepper to taste

Directions

1. Toast the English muffin halves until golden; set aside.
2. Prepare the creamy sauce: for hollandaise, whisk egg yolks, lemon juice and melted butter over a double-boiler until thick and creamy. For a lighter version, whisk plain yogurt with a little lemon juice, dill and capers.
3. Fill a shallow saucepan with water, bring to just under simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water; poach until the whites are set and yolks still soft (approximately 3–4 minutes).
4. While eggs are cooking, place a slice of salmon on each toasted muffin half.
5. Remove poached eggs with a slotted spoon; drain briefly, then place one egg atop each salmon-topped muffin.
6. Spoon the warm sauce generously over each stack. Season with salt and freshly ground pepper.
7. Garnish with chopped dill or chives, capers and a little lemon zest if using. Serve immediately.

Servings and timing

This recipe serves about 4 people (2 eggs per person).
Prep time: approx 10 minutes
Cook time: approx 10 minutes
Total time: around 20 minutes

Variations

• Use a lighter creamy sauce: plain yogurt mixed with lemon juice, dill and capers offers a fresher alternative to hollandaise.
• Replace English muffins with toasted sourdough, bagel halves or even wilted spinach for a lower-carb base.
• Swap smoked salmon for fresh cooked salmon fillets (seasoned and lightly seared) to change texture and flavor.
• Add extra flavour with avocado slices, sautéed spinach or arugula under the salmon.
• For a richer twist, stir in cream cheese or crème fraîche into the sauce for extra creaminess.
• Use whole grain muffins or healthy bread options for a wholesome brunch.

Storage/Reheating

This dish is best eaten immediately. If you have leftovers:

• Store the components (muffin, salmon, sauce) separately in the refrigerator for up to 1 day.
• To reheat: gently warm the muffin and salmon in an oven at ~175 °C (350 °F) for a few minutes, warm the sauce separately over low heat, then add the egg fresh by poaching again for optimal texture.
• Note: Poached eggs do not reheat well—they’ll become firm and lose that perfect runny yolk.

FAQs

How do I get perfect poached eggs?

Use fresh eggs, bring the water to just under a boil, add a splash of vinegar, swirl gently to create a whirlpool, then slide the egg in and cook ~3–4 minutes. One tip: crack the egg into a small bowl first for better control.

Can I use smoked salmon instead of cooked salmon?

Yes—smoked salmon is a classic choice and pairs beautifully with the creamy sauce.

Is hollandaise sauce difficult?

It does require some care (temperature control, whisking) but many simplified versions work well. You can also use a lighter alternative sauce.

Can I make this ahead of time?

You can pre-toast the muffins and make the sauce in advance. Poaching the eggs is best done just before serving for optimum texture.

What bread should I use as the base?

English muffins are traditional, but toasted sourdough, whole grain bread or bagels also work.

How can I make it lighter or healthier?

Use a yogurt-based sauce, choose whole grain or lower-carb bread, and control portion size of the butter in the sauce.

What garnish works best?

Fresh dill, chopped chives, capers and a little lemon zest bring brightness and complement the salmon.

What if I don’t have English muffins?

Substitute with toasted bread, croissants, bagel halves or even a bed of sautéed spinach for a cereal-free option.

Can I substitute the salmon?

Yes—other cooked fish fillets work, or you could use smoked trout or lox for variation.

Does this work for dinner as well as brunch?

Absolutely. Pair with a fresh salad or roasted potatoes and it becomes a satisfying dinner option.

Conclusion

This Creamy Salmon Eggs Benedict offers a refined twist on a brunch favourite—layering smoky or cooked salmon, perfectly poached eggs and velvety sauce atop toasted bread. With its rich texture, balanced flavours and visual appeal, it’s ideal for leisurely weekend mornings, special occasions or when you want to treat yourself. Give it a try, experiment with sauce and base options, and you’ll find a memorable dish worth repeating.

Creamy Salmon Eggs Benedict

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An elegant brunch dish of toasted English muffins layered with smoked or cooked salmon, softly poached eggs, and a rich, creamy sauce — a luxurious and customizable take on the classic Eggs Benedict.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings (2 eggs per person)
• Category: Brunch
• Method: Poaching
• Cuisine: Modern European

Ingredients

• 4 English muffins, halved and toasted
• 8 slices smoked salmon (or 4 small cooked salmon fillets)
• 8 eggs
• 1 tbsp vinegar (for poaching water)
• Creamy sauce: classic hollandaise (egg yolks, lemon juice, melted butter) or yogurt-dill sauce (plain yogurt, lemon juice, dill, capers)
• Salt and pepper, to taste
• Optional garnish: fresh dill, chives, capers, lemon zest

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Instructions

1. Toast the English muffin halves until golden; keep warm.
2. Prepare the creamy sauce:
   • Hollandaise: Whisk egg yolks and lemon juice over a double boiler, slowly drizzle in melted butter until thick and creamy.
   • Lighter version: Combine plain yogurt, lemon juice, chopped dill, and capers; whisk until smooth.
3. Fill a shallow pan with water and bring to just below a simmer. Add vinegar.
4. Crack each egg into a small bowl, then gently slide into the water. Poach 3–4 minutes until whites are set and yolks are runny.
5. Place a slice of salmon (or a small portion of cooked salmon) on each toasted muffin half.
6. Lift eggs with a slotted spoon, drain excess water, and place one on top of each muffin.
7. Spoon warm sauce over each serving and season with salt and pepper.
8. Garnish with fresh herbs, capers, or lemon zest if desired. Serve immediately.

Notes

• Use very fresh eggs for best poaching results.
• Keep the water just below boiling—gentle simmering keeps the egg whites intact.
• Smoked or cooked salmon both work beautifully—choose based on preference.
• Prepare the sauce first so it’s ready when eggs are done.
• Serve immediately for best texture; poached eggs don’t reheat well.

Nutrition

• Serving Size: 1 serving (2 muffin halves with sauce)
• Calories: 480
• Sugar: 3g
• Sodium: 690mg
• Fat: 33g
• Saturated Fat: 15g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 380mg