Smoked Salmon Benedict Recipe

Split and toast muffins

Split the 4 English muffins and lightly toast them until golden. Spread about 1/2 tablespoon unsalted butter on each hot muffin half so it melts in.

Arrange smoked salmon

Lay about 2 ounces (approx. 56 g) of smoked salmon on each buttered muffin half, folding slices for height and even coverage.

Season & hold

Scatter a few rinsed capers (about 1/2 teaspoon per serving), sprinkle 1/2 tablespoon chopped fresh dill across all halves, and finish with a light grind of black pepper. Keep warm in a low oven (about 150°C/300°F) while poaching eggs and finishing sauce.

Prepare poaching liquid

In a wide, shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles, not a rolling boil). Add 2 teaspoons white vinegar and 1 teaspoon fine salt; stir once.

Create gentle vortex

Using a spoon, stir the water to create a gentle whirlpool in the center. This helps the egg white wrap around the yolk for a neat poached egg.

Poach eggs

Crack one egg into a small ramekin and gently slide it into the center of the vortex. Repeat with remaining eggs but keep a little distance between each egg (poach 2–3 at a time if your pan allows). Poach for 3 to 3.5 minutes for a runny yolk or 3.5 to 4 minutes for slightly firmer yolk.

Remove and drain

Use a slotted spoon to lift each egg, briefly blot on a paper towel to remove excess water, and transfer the eggs onto the smoked-salmon-topped muffins. If holding for a moment, place poached eggs on a warm plate in the low oven.

Set up double boiler

Fill a saucepan with about 2.5 cm (1 inch) of water and bring to a gentle simmer. Place a heatproof bowl (stainless steel or glass) on top so the bottom doesn't touch the water. Reduce heat so the water is just simmering.

Whisk yolks and lemon

In the bowl, whisk together 3 egg yolks and 2 tablespoons fresh lemon juice until combined and slightly thickened.

Cook gently

Place the bowl over the simmering water and whisk constantly. The mixture should warm and thicken slightly — do not let it get too hot or the yolks will scramble. After about 2 to 3 minutes you should feel the mixture coat the back of a spoon.

Emulsify with butter

Slowly drizzle the 6 tablespoons of hot melted butter into the yolk mixture while whisking vigorously. Add the butter in a thin steady stream so the sauce emulsifies. If the sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen.

Season and keep warm

Whisk in 1/2 teaspoon Dijon mustard, 1/8 teaspoon cayenne, and 1/2 teaspoon fine salt. Taste and adjust lemon or salt as desired. Keep the hollandaise warm over the still-warm (off-heat) double boiler or in a thermos; avoid reheating directly over high heat.

Place one poached egg on top of the smoked salmon on each English muffin half.

Ladle 2 to 3 tablespoons of warm hollandaise sauce over each egg, letting some run onto the salmon and muffin.

Garnish each portion with a few extra capers if desired, a sprinkle of chopped fresh dill, a small pinch of cayenne or black pepper, and microgreens. Serve immediately with lemon wedges on the side for an optional squeeze.