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Eggs Benedict Recipe with Smoked Salmon – Easy Hollandaise Brunch

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This elegant eggs benedict features perfectly poached eggs, buttery toasted English muffins, silky dill hollandaise, and smoky salmon. It’s a brunch showstopper that’s both comforting and luxurious, ideal for special occasions or cozy weekends.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • 4–6 oz smoked salmon, thinly sliced
  • Fresh dill (for garnish and in hollandaise)
  • Butter (for toasting muffins; unsalted preferred)
  • White vinegar (for poaching eggs)
  • Salt and freshly ground black pepper (to taste)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon chopped fresh dill
  • Pinch cayenne pepper (optional)
  • Salt (to taste)

Instructions

  1. Split the English muffins and toast until golden brown. Butter lightly while hot and set aside on warmed plates.
  2. In a blender, combine 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt. Blend for 10 seconds. With the motor running, slowly drizzle in 1/2 cup melted unsalted butter until thick and creamy. Add 1 tablespoon chopped fresh dill and a pinch of cayenne pepper; blend to combine. Taste and adjust salt or lemon juice if needed. If the sauce gets too thick, add a teaspoon of warm water to thin.
  3. Bring a medium saucepan of water to a gentle simmer (not boiling). Add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes, until whites are set and yolks are still soft. Use a slotted spoon to carefully lift out each egg and drain briefly on a towel.
  4. Place two muffin halves on each plate. Top with a generous layer of smoked salmon. Nestle a poached egg on top of each.
  5. Spoon the dill hollandaise generously over each egg. Sprinkle with extra fresh dill, salt, and pepper to taste.
  6. Serve immediately while warm.

Notes

For gluten-free, use GF English muffins. Dairy-free? Substitute vegan butter. Poach eggs gently for best results. If hollandaise separates, blend in a teaspoon of hot water. Keep eggs in warm water (off heat) for up to 10 minutes if serving a crowd. Add capers or horseradish for extra flavor. Hollandaise can be made ahead and gently reheated.

Nutrition

Keywords: eggs benedict, smoked salmon, hollandaise, brunch, dill, poached eggs, easy breakfast, special occasion, Mother's Day, elegant brunch

Find it online: https://bitefuljoy.com/eggs-benedict-recipe-with-smoked-salmon-easy-hollandaise-brunch/