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smoked salmon eggs Benedict on a bed of spinach

Smoked Salmon Eggs Benedict

This Smoked Salmon Eggs Benedict recipe is made with creamy Hollandaise, tender fish, and poached eggs. Add this delicious lox sandwich to your breakfast or Sunday brunch spread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, brunch
Cuisine American
Servings 2 servings
Calories 289 kcal

Ingredients
  

  • 1 English Muffin
  • 4 slices smoked salmon
  • 2 poached eggs
  • salt and pepper to taste
  • 2 teaspoons chopped green onions

Homemade Hollandaise Sauce (Feel free to use store-bought if desired)

  • 2 egg yolks
  • 2 tablespoons warm water
  • 2 teaspoons fresh lemon juice
  • 1/2 cup unsalted butter
  • salt and pepper to taste

Instructions
 

Homemade Hollandaise Sauce

  • Separate the egg yolks from the egg whites.
  • Add the egg yolks to a saucepan on medium heat with warm water and lemon juice. Whisk well until combined.
  • Cut the butter into 4 chunks and add it to the pan. Whisk for 3-4 minutes until the sauce thickens. Adjust your heat to low to prevent the eggs from scrambling.
  • Seaon with salt and pepper to taste.

Benedict

  • Toast the English muffins.
  • Load up the Benedict with the smoked salmon, poached egg, Hollandaise Sauce, green onions, salt, and pepper to taste. I also like to add Everything But the Bagel Seasoning.

Nutrition

Serving: 1BenedictCalories: 289kcalCarbohydrates: 17gProtein: 35gFat: 10g
Keyword salmon eggs Benedict, smoked salmon Benedict, smoked salmon breakfast
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