Smoked Salmon Benedict Recipe

Preheat oven to 425°F (220°C). Wash potatoes thoroughly and cut each into 8 wedges (halve lengthwise, then quarter each half). Pat dry with paper towels to remove surface moisture.

In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, kosher salt, and black pepper until evenly coated.

Arrange wedges in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled. Roast 28–35 minutes, turning once halfway, until golden brown and crisp on edges.

When potatoes are done, remove from oven and sprinkle with chopped parsley. Keep warm until serving.

Clarify butter or melt unsalted butter in a small saucepan over low heat until fully liquid and foam subsides. Keep warm but do not let it brown.

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that fits snugly over the pan without touching the water to create a double boiler.

In the bowl, whisk together the 3 egg yolks, lemon juice, Dijon mustard, and warm water until slightly thickened and pale.

Place the bowl over the simmering water (creating a bain-marie). Whisk constantly and gently, warming the yolk mixture until it reaches a temperature of about 140–150°F (60–65°C) and thickens enough to coat the back of a spoon (3–4 minutes). Do not let it scramble; remove from heat briefly if it thickens too quickly.

Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously, beginning drop by drop and increasing to a steady thin stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is smooth and thick. If sauce becomes too thick, whisk in a teaspoon of warm water at a time to reach desired consistency.

Season hollandaise with salt and cayenne pepper (if using). Keep warm over very low heat or in a thermos; avoid direct heat which can break the emulsion.

Bring a deep sauté pan or medium saucepan of water to a gentle simmer. Add 1 tsp salt and 1 tsp white vinegar to the water (vinegar helps the egg white coagulate).

Carefully crack one egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water using a spoon, then gently slide the egg from the ramekin into the center of the whirlpool. Repeat with remaining eggs, poaching no more than 2 at a time if your pan is small.

Poach eggs 3–4 minutes for soft-set whites and runny yolks (cook up to 5 minutes for slightly firmer yolks). Use a slotted spoon to lift eggs and briefly drain on paper towels.

While eggs are poaching, split and toast English muffins until golden. If using sourdough, toast to preference.

To assemble each plate: place two toasted muffin halves (or two slices of toast) on the plate. Layer 1.5 oz (approx. 3 oz total divided across two halves) of smoked salmon over each muffin half.

Gently place a poached egg on top of the smoked salmon on each muffin half.

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg. Finish with a few grinds of freshly ground black pepper and a sprinkle of fresh dill. Serve potato wedges alongside with lemon wedges on the side.

If making ahead: keep hollandaise warm and reheat gently if needed. Poach eggs just before serving for best texture; potato wedges can be held at 200°F (95°C) in oven for up to 20 minutes.