Smoked Salmon Benedict Recipe

Toast and butter muffins

Split the English muffins and toast them until golden. Spread about 1 tablespoon unsalted butter across the cut sides while warm (approximately 2–3 minutes). Keep warm in a low oven (90–100°C / 200°F) if desired.

Arrange smoked salmon

Place a generous 60 g (about half of the smoked salmon portion) on each toasted muffin half, arranging slices so they slightly overhang the edge for presentation.

Reserve lemon wedges and snipped chives for finishing. If using microgreens, keep them chilled until plating.

Prepare poaching water

Fill a wide shallow saucepan with about 1.5–2 liters of water. Add 1 teaspoon salt and 1 tablespoon white vinegar. Bring water to a gentle simmer (small bubbles rising, not a rolling boil). Reduce heat so surface is barely moving.

Create a gentle whirlpool (optional)

Using a spoon, stir the water to create a mild vortex in the center; this helps eggs keep a compact shape but is optional when poaching multiple eggs.

Crack and poach eggs

Crack each egg into a small ramekin or cup. Carefully slide each egg into the simmering water (one at a time), positioning them apart. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. If poaching four eggs, you can gently ladle water over each to ensure even cooking.

Remove and drain eggs

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water. Keep eggs warm by resting them on a plate in a low oven or cover loosely with foil.

Set up a double boiler

Choose a bowl (metal or heatproof) that fits over a saucepan without touching the water. Add about 2–3 cm of simmering water to the pan; keep it at a gentle simmer (not boiling).

Whisk yolks

In the bowl, combine 3 egg yolks and 1 teaspoon cold water. Whisk vigorously until slightly thickened and pale, about 30–45 seconds.

Temper and cook

Place the bowl over the simmering water and continue whisking constantly. After 30–60 seconds the yolks will warm and thicken slightly. Slowly drizzle in the hot melted butter in a thin, steady stream while whisking continuously to emulsify. If sauce becomes too thick, whisk in a teaspoon or two of warm water to reach desired consistency.

Finish flavoring

Once all butter is incorporated and the sauce is smooth and glossy, remove from heat. Whisk in 1½ tablespoons lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon salt, and 1/8 teaspoon white pepper or a pinch of cayenne. Taste and adjust seasoning or lemon if needed. Keep the hollandaise warm over very low heat or in a warm spot; avoid overheating or it may break.

Assemble benedicts

Place two toasted and buttered English muffin halves (with smoked salmon already arranged) on each plate. Gently set one poached egg on top of the salmon for each half (two eggs per serving if serving two people).

Sauce and finish

Spoon 2–3 generous tablespoons of warm hollandaise over each poached egg so it coats yolk and drips slightly down the sides. Sprinkle snipped chives and a few microgreens or baby watercress on top. Serve immediately with a lemon wedge for squeezing.

If desired, season lightly with freshly ground black pepper. Serve hot.