Smoked Salmon Benedict Recipe

Of all the brunch dishes that grace a weekend table, none feel quite as luxurious and celebratory as a perfectly crafted Eggs Benedict. For years, my go-to was the classic version with Canadian bacon. But one sunny Sunday morning, wanting to create something truly special for an anniversary breakfast, I decided to swap the ham for glistening, ruby-hued smoked salmon. The result was nothing short of a revelation. The salty, smoky flavor of the salmon, combined with the rich, runny yolk of a poached egg and the tangy creaminess of Hollandaise sauce, created a symphony of flavors that my family still talks about. It instantly became our official “special occasion” breakfast. This Smoked Salmon Benedict, also known as Eggs Royale, isn’t just a meal; it’s an experience. It transforms an ordinary morning into a five-star culinary event right in your own kitchen. And while it may seem intimidating with its various components, I’ve broken down every step to make it completely foolproof. This guide will walk you through creating the silkiest Hollandaise, poaching eggs to perfection, and assembling a brunch masterpiece that looks and tastes like it came from the city’s best bistro.

What is Smoked Salmon Benedict (Eggs Royale)?

Before we dive into the “how,” let’s explore the “what.” Smoked Salmon Benedict is a popular variation of the classic Eggs Benedict. The core concept remains the same: a toasted English muffin half topped with a protein, a poached egg, and a generous drizzle of Hollandaise sauce.

The family of Benedicts includes:

• Eggs Benedict (The Classic): Features Canadian bacon or back bacon.
• Eggs Florentine: Swaps the meat for sautéed spinach.
• Eggs Royale (or Eggs Pacifica): This is our star dish, using smoked salmon as the protein. The name “Royale” aptly suggests its rich, luxurious nature.

The magic of Eggs Royale lies in the incredible flavor combination. The buttery English muffin provides a sturdy, absorbent base. The smoked salmon introduces a sophisticated salty and smoky element that cuts through the richness of the other components. The perfectly poached egg offers a delightful textural contrast with its firm white and liquid gold yolk. And finally, the Hollandaise sauce—a warm, tangy emulsion of egg yolk, butter, and lemon—ties everything together, blanketing the dish in creamy opulence. It’s a dish celebrated for its elegance and is a staple on high-end brunch menus worldwide.

Why This Recipe is the Only One You’ll Need

• Foolproof Hollandaise: We’re using a blender method for the Hollandaise sauce. It’s a game-changing technique that is virtually foolproof, taking the fear out of “breaking” the sauce and delivering a perfect, creamy emulsion in under a minute.
• Perfectly Poached Eggs, Every Time: This guide includes detailed tips and a step-by-step process to help you master the art of poaching eggs, ensuring you get that coveted runny yolk and firm white.
• Restaurant-Quality Results: By focusing on quality ingredients and technique, this recipe empowers you to create a dish that rivals what you’d be served in a top-tier restaurant, for a fraction of the cost.
• Incredibly Impressive: Whether you’re hosting a brunch party, celebrating an anniversary, or simply treating yourself, this dish is guaranteed to impress. It looks stunning and tastes even better.

The Ultimate Smoked Salmon Benedict Recipe

This recipe breaks down the process into three manageable parts: making the Hollandaise, poaching the eggs, and the final assembly. Reading through the entire recipe before you start will help you orchestrate the timing for a perfect, hot-off-the-stove presentation.

Ingredients

For the Foolproof Blender Hollandaise Sauce:

• 3 large egg yolks, at room temperature
• 1 tablespoon fresh lemon juice
• 1 tablespoon warm water
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• A pinch of cayenne pepper or smoked paprika
• 1/2 cup (1 stick or 113g) unsalted butter, melted and still hot

For the Poached Eggs and Assembly:

• 8 large, very fresh eggs
• 2 tablespoons white vinegar (optional, but helps the egg whites set)
• 4 English muffins, split in half
• 8 ounces (225g) high-quality cold-smoked salmon or lox
• 2 tablespoons butter, softened (for the English muffins)
• Fresh dill or chives, finely chopped, for garnish
• Capers, for garnish (optional)
• Freshly cracked black pepper

Instructions

Part 1: Make the Foolproof Blender Hollandaise Sauce

1. Prepare the Butter: In a small saucepan or a microwave-safe bowl, melt the unsalted butter until it is hot and bubbling. It’s crucial that the butter is hot, as its heat will gently cook the egg yolks in the blender.
2. Combine Ingredients: In the container of a standard or immersion blender, add the 3 egg yolks, fresh lemon juice, warm water, Dijon mustard, salt, and cayenne pepper.
3. Blend the Base: Blend these ingredients on high for about 10-15 seconds, or until they are well-combined and slightly frothy.
4. Emulsify the Sauce: With the blender running on low-to-medium speed, slowly and steadily stream the hot, melted butter into the yolk mixture. This slow addition is the key to creating a stable emulsion. The sound of the blender will change as the sauce thickens.
5. Final Touches: Once all the butter is incorporated, the sauce should be thick, creamy, and pale yellow. Taste and adjust for seasoning—it may need another pinch of salt or a tiny squeeze of lemon juice.
6. Keep it Warm: Pour the sauce into a small bowl or a thermos to keep it warm while you prepare the other components. If it thickens too much upon standing, you can whisk in a teaspoon of warm water just before serving.

Part 2: Poach the Eggs to Perfection

1. Prepare the Water: Fill a wide, deep pan with about 3-4 inches of water. Add the white vinegar. Bring the water to a bare simmer over medium heat. You should see small bubbles on the bottom of the pan, but it should not be at a rolling boil. A rolling boil will tear the eggs apart.
2. Crack the Eggs: For the best results, crack each egg into a small individual bowl or ramekin. This allows you to gently slide the egg into the water without breaking the yolk.
3. The Vortex Method: Using a whisk or spoon, gently stir the simmering water to create a slow-moving vortex in the center of the pan.
4. Cook the Eggs: Carefully lower the ramekin to the water’s surface and gently tip one egg into the center of the vortex. The gentle swirling motion will help the egg white wrap around the yolk. Cook for 3-4 minutes for a firm white and a runny yolk. If poaching multiple eggs, add them one at a time, leaving space between them. You may need to cook them in two batches.
5. Remove and Drain: Using a slotted spoon, carefully lift the poached egg out of the water. You can gently touch the yolk to test for doneness. It should have a slight jiggle. Place the egg on a plate lined with a paper towel to drain off any excess water.

Part 3: Toast and Assemble Your Benedict

1. Toast the Muffins: While the eggs are poaching, split your English muffins and toast them to a golden brown in a toaster or under a broiler.
2. Butter the Muffins: Lightly butter the toasted muffin halves. The melted butter will add another layer of flavor and prevent the muffin from becoming soggy.
3. Layer the Salmon: Place the toasted muffin halves on your serving plates. Drape about 1 ounce of smoked salmon over each muffin half.
4. Crown with the Egg: Carefully place a warm, drained poached egg on top of the smoked salmon.
5. Drizzle with Hollandaise: Generously spoon the warm Hollandaise sauce over each egg, allowing it to cascade down the sides. Be liberal with the sauce!
6. Garnish and Serve: Immediately garnish with a sprinkle of finely chopped fresh dill or chives, some capers (if using), and a crack of fresh black pepper. Serve right away while everything is warm.

Nutrition Facts

• Servings: 4 (2 Benedicts per person)
• Calories per serving: Approximately 680-750 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients used, such as the type of English muffin and the fat content of the butter.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

This timing assumes you are working efficiently, preparing components simultaneously (e.g., toasting muffins while eggs poach). Reading the recipe beforehand will make this process smooth and seamless.

How to Serve Your Smoked Salmon Benedict

Presentation is key to elevating this dish from simply delicious to truly memorable. Here are some ways to serve it for maximum impact.

• The Classic Plate:
  • Serve two Benedicts per plate.
  • Arrange them slightly offset in the center of the plate to create a visually appealing composition.
  • Ensure the garnish is sprinkled neatly over the top and not just on the plate.
• Brunch Board Presentation:
  • For a crowd, create a “DIY Benedict Board.”
  • Arrange all the components separately on a large platter or wooden board:
    • A basket of warm, toasted English muffins.
    • A platter of beautifully arranged smoked salmon.
    • A bowl of poached eggs kept warm in a bath of warm water.
    • The Hollandaise sauce in a small gravy boat or insulated pitcher.
    • Small bowls with the garnishes (dill, chives, capers, lemon wedges).
  • This allows guests to build their own, ensuring everything is fresh and customized to their liking.
• What to Serve Alongside:
  • Light Greens: A simple side salad with a light vinaigrette cuts through the richness of the Benedict perfectly. Arugula with lemon and olive oil is a great choice.
  • Roasted Vegetables: Roasted asparagus spears or cherry tomatoes add color and a savory, earthy element.
  • Potatoes: For a heartier meal, serve with a side of crispy home fries, hash browns, or a potato rosti.
  • Fresh Fruit: A bowl of fresh berries or a mixed fruit salad provides a sweet and refreshing contrast.
• Drink Pairings:
  • Classic Mimosa: The quintessential brunch cocktail. The acidity and bubbles of a Mimosa (sparkling wine and orange juice) are a perfect match.
  • Bellini: For a slightly different take, a Bellini (sparkling wine and peach purée) works beautifully.
  • Dry White Wine: A crisp, dry Sauvignon Blanc or Pinot Grigio complements the salmon and lemon in the Hollandaise.
  • Gourmet Coffee: A freshly brewed pot of high-quality coffee or a perfectly pulled espresso is always a welcome addition to brunch.

Additional Tips for a Flawless Brunch

1. Use the Freshest Eggs Possible: This is the number one tip for perfect poached eggs. Fresh eggs have tighter whites that hold their shape better around the yolk during poaching. Older eggs have runnier whites that will spread out into wisps in the water.
2. Room Temperature Yolks for Hollandaise: Using room temperature egg yolks for the Hollandaise sauce helps the emulsion form more easily and prevents the hot butter from scrambling them upon contact. Simply take your eggs out of the fridge 30 minutes before you start.
3. Keep Components Warm: The biggest challenge of making any Benedict is timing. Everything needs to come together at the end, hot and ready. Use a “warming station” by setting your oven to its lowest temperature (around 200°F or 90°C). You can place the toasted muffins and even the plates in the oven to keep them warm while you finish the eggs.
4. Mise en Place is Your Best Friend: French for “everything in its place,” this practice will save you from a stressful, frantic cooking experience. Before you turn on the stove, chop your garnishes, juice your lemon, separate your egg yolks, and have all your equipment out and ready. This level of organization is the secret to a calm and successful execution.
5. Don’t Fear a Broken Hollandaise: Even with the blender method, accidents can happen. If your sauce looks curdled or “broken,” don’t throw it out! Place a fresh egg yolk in a clean bowl. Very, very slowly, whisk the broken sauce into the new yolk, a teaspoon at a time. The new yolk will act as a binder and bring your sauce back together into a creamy emulsion. It’s a chef’s trick that works like magic.

Frequently Asked Questions (FAQ)

Q1: What is the difference between lox and smoked salmon? Can I use either?
A: While often used interchangeably, there is a technical difference. Lox is cured in a salt brine but is not smoked. Cold-smoked salmon (the most common type for Benedicts) is cured and then smoked at a low temperature, which gives it a distinct smoky flavor without cooking it through. Hot-smoked salmon is smoked at a higher temperature and has a flaky, cooked texture. For this recipe, cold-smoked salmon is ideal for its silky texture and flavor, but high-quality lox is an excellent substitute.

Q2: Can I make the Hollandaise sauce ahead of time?
A: Yes, with caution. You can make the Hollandaise up to an hour or two in advance. The best way to store it is in a pre-warmed thermos, which will keep it at the perfect temperature without cooking it further. To reheat a cooled sauce, do so very gently in a double boiler (a heatproof bowl set over a pan of simmering water), whisking constantly. Do not microwave it, as it will scramble the eggs and break the sauce.

Q3: My poached egg whites are wispy and messy. What am I doing wrong?
A: This is almost always due to the freshness of the eggs. As eggs age, the proteins in the whites break down, making them watery. Using very fresh eggs is the best solution. Additionally, adding a splash of vinegar to the water helps the whites coagulate faster. For a truly neat egg, you can use the “strainer trick”: crack the egg into a fine-mesh sieve and let the thin, watery part of the white drain away for a few seconds before slipping the egg into the simmering water.

Q4: What are some good gluten-free or low-carb alternatives to the English muffin?
A: This recipe is wonderfully adaptable! For a gluten-free base, you can use toasted gluten-free bread or a gluten-free English muffin. For a low-carb and delicious alternative, consider these options:

• A thick slice of a large, ripe tomato, lightly pan-seared.
• A bed of wilted spinach (creating a hybrid Eggs Florentine/Royale).
• A crispy potato rosti or hash brown patty.
• Two grilled asparagus spears as a “raft” for the salmon and egg.

Q5: How can I poach multiple eggs at once for a crowd?
A: Poaching eggs one by one is slow when you’re serving several people. You can poach 4-6 eggs at once in a large, wide pan. The key is to bring the water to a very gentle simmer and gently slip each egg in, leaving space between them. Alternatively, for a completely stress-free method, you can poach the eggs ahead of time. Cook them as directed, then immediately transfer them to an ice bath to stop the cooking process. Store them in a container of cold water in the fridge for up to a day. When ready to serve, simply reheat them by placing them in a bowl of hot (not boiling) tap water for 60-90 seconds. They will be perfectly warm and ready for assembly.

Print