Print

Creamy Salmon Eggs Benedict

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/creamy-salmon-eggs-benedict/