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Salmon Eggs Benedict Recipe
Smoked Salmon Eggs Benedict  | Gourmet Food Store

Salmon Eggs Benedict Recipe

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With a few easy tricks, you too can poach the most perfect eggs! Top them with salmon and a classic Hollandaise sauce for a luxurious version of the brunch classic. Any type of cooked salmon works for this recipe - broiled, poached, oven-baked - and you can even sub for smoked salmon in a pinch.

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Cook Time:
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Yield: 4 Servings

Salmon Eggs Benedict Recipe Instructions

Ingredients

  • 4 eggs
  • 4 English muffins
  • 8 ounces cooked salmon (broiled, poached or oven-baked works just as well)
  • 1 cup Hollandaise sauce
  • Fresh parsley, chives or dill (optional)
  • Kosher salt and freshly ground black pepper
  • Special equipment: fine mesh strainer, instant-read thermometer.

Directions

  1. Toast 4 English muffins and cut in half. Top with the salmon. Reserve.
  2. Heat a medium pot of water until just simmering, then turn down the heat until it’s almost boiling – the water should be moving but not bubbling. Tip: use an instant read thermometer, you want the temperature to be 180 to 190F. No more, no less!
  3. Break one egg onto a small bowl, then pour it, gently, over a fine mesh strainer. Swirl, removing any loose egg whites that fall through the strainer - that will look messy on the final poached eggs.
  4. Once strained, very slowly and gently place the egg into the water. With a wooden spoon, swirl water around, for about 10 seconds until the eggs begin to set. Repeat for all four eggs Stirring occasionally, cook for about 4 minutes – eggs whites should be fully cooked while yolks should be soft.
  5. Using a slotted spoon, remove each egg from the water – gently! Place one egg on top of each muffin, then drizzle a good amount of Hollandaise sauce to cover the egg and muffin – you want excess to drip down the sides. Serve!

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