Jul 14 2026
Restaurants›Old Granite Street Eatery›Salmon Benedict Recipe

Salmon Benedict Recipe

Inspired by Old Granite Street Eatery
Time30m
Serves2

2 Poached Eggs, Salmon, Dill, Onion, Hollandaise English Muffin

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Hollandaise

For the Benedict

Garnish (optional)

Method

For the Hollandaise

  1. 1

    Melt butter

    Melt the 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and warm but not boiling. Keep warm.

  2. 2

    Whisk yolks

    In a heatproof bowl (or the top of a double boiler), whisk together 3 egg yolks, 1 tsp cold water, 1 tbsp fresh lemon juice and 1 tsp Dijon mustard until slightly thickened and pale.

  3. 3

    Heat gently

    Place the bowl over a pot of simmering water (water should not touch the bowl). Whisk continuously while warming the yolks for about 1–2 minutes until they begin to thicken. Temperature should be low — do not let eggs scramble.

  4. 4

    Emulsify butter

    Remove bowl from the heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Start drop by drop, then in a thin steady stream as the sauce emulsifies. Whisk until glossy and thickened.

  5. 5

    Season and hold

    Whisk in 1 tsp fine sea salt and a pinch of white pepper or cayenne. Taste and add a little more lemon juice if needed. Keep the hollandaise warm by placing the bowl in a pan of warm (not hot) water or cover and set aside; avoid direct heat to prevent breaking.

For the Benedict

  1. 6

    Prepare muffins

    Split the 2 English muffins and toast cut-side down in a skillet with 1 tbsp butter over medium heat until golden and crisp, about 2–3 minutes. Alternatively, use a toaster then butter lightly. Place toasted halves on serving plates.

  2. 7

    Arrange salmon and aromatics

    Evenly divide the 120 g smoked salmon between the four muffin halves (roughly 30 g per half). Scatter the very thinly sliced shallot or red onion and sprinkle 2 tbsp chopped fresh dill over the salmon. Season lightly with a pinch of salt and freshly ground black pepper.

  3. 8

    Poach eggs

    Fill a wide shallow saucepan with about 8–10 cm of water, add 2 tsp white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil). Create a gentle whirlpool with a spoon. Crack one egg into a small cup, then gently slip it into the water near the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on a paper towel. Repeat with the remaining 3 eggs. (Work in batches if necessary.)

  4. 9

    Assemble

    Place one poached egg on top of the salmon on each toasted muffin half. Spoon 2–3 tablespoons of warm hollandaise over each egg so it drapes over the sides.

  5. 10

    Finish and serve

    Garnish each Salmon Benedict with an extra small sprinkle of chopped dill and, if desired, a dill sprig and a lemon wedge on the side. Serve immediately while eggs and hollandaise are warm.

More from Old Granite Street Eatery