Smoked Salmon Eggs Benedict
Smoked Salmon Eggs Benedict is the ultimate Sunday brunch recipe. It's healthy, delicious, and a real treat. Plus, with some make-ahead tips I have for you, it's a breeze to make for a group. You will LOVE it!
Hello, the most delicious brunch recipe ever invented! That's right, I'm looking at you, Smoked Salmon Eggs Benedict. Damn you're delicious.
And if you haven't decided what you're making your mom for Mother's Day yet, my vote is you make her Smoked Salmon Eggs Benedict. She will love you even more than she already does. #truth
What makes this the best Smoked Salmon Eggs Benedict Recipe Ever:
- It's all things insanely delicious.
- The lemony hollandaise sauce. It's easy to make (and make ahead). It's creamy. It's lemony. You'll want to pour it on top of everything you eat from now on.
- It's healthy! I know that Sunday brunch isn't supposed to be healthy, but this one is. Eggs = healthy. Salmon = healthy. Fats = healthy. Serve this with a side of simple arugula salad for a healthy brunch win.
- I've got some tips for partly pre-poaching the eggs so when you're making eggs benny for a group your life will be so easy.
- All the flavors come together to create something magical. Perfectly poached eggs + lemony hollandaise + creamy cream cheese + spicy red onions + salty capers + peppery arugula = the best brunch recipe ever.
There's a restaurant close to my place (45 seconds away. Walking. I've timed it.) that has two of the best eggs benedicts around. This is one of them and it is so good it is hard to stop eating.
The cream cheese is the secret ingredient here. It is the perfect creamy balance to the rich smoked salmon, the crunchy red onions, the salty capers, and buttery Hollandaise sauce.
With Mother's Day coming up this Sunday, I thought it would be the perfect time to share this recipe with you. How awesome of a daughter or son will you look like when you serve your mom this for brunch. And the best part? It will look like you've slaved away in the kitchen all morning, but it is really fairly easy.
How to make this a healthy smoked salmon eggs benedict recipe (paleo and Whole30 approved!)
Just because you're eating extra healthy doesn't mean you have to miss out on delicious brunch. It's honestly a toss-up whether I like the regular or paleo eggs benedict version better.
Here's all you have to do … ditch the English muffin. See how easy that was? Ok, you need to ditch the cream cheese, too. But without the English muffin, you have nothing to spread the cheese on anyway. Totally not necessary.
Toss a bunch of peppery arugula with a tiny bit of olive oil and pile it high on a plate. Make two little ‘nests' out of some smoked salmon and set your eggs on top of these. You'll hardly notice the difference. Pinky swear that's true.
How to poach eggs for a brunch party
No one in their right minds wants to be stuck poaching eggs for a group. Heck, even poaching them for a family of four is intimidating. I've got a trick that I learned during when I had my underground restaurant that I'm going to share with you. Want to know what it is?
Pre-poach your eggs. Partially poaching your eggs ahead of time means you can finish them all at the same time very easily. Here's how you do it:
→ Fill a large bowl with water and ice. Poach one egg (swirling the water in the pot before carefully dropping it in to get the prettiest eggs) for 2 minutes. Remove the egg from the pot with a slotted spoon and place it in the ice water. Repeat with all the remaining eggs you need.
→ Make sure all your partially cooked eggs are completely cold from their swim in the ice bath. Store them in cold water in your fridge for up to 5 days.
→ When you're nearly ready to serve your smoked salmon eggs benedict simply bring a pot of water to a gentle simmer. Drain the water your eggs were stored in and drop them into the water all at once. Let them cook for 2 minutes then remove them from the pot using a slotted spoon.
→ So easy!
More delicious brunch egg recipes:
- Thai Coconut Shrimp Eggs Benedict
- Mexican Chipotle Sweet Potato Eggs Benedict
- Eggs in Purgatory with Spaghetti Squash
- Green Shakshuka with Lemon Dill Pesto
- Healthy Smoky Mushroom Breakfast Tacos
- Egg and Sausage Stuffed Peppers
If you love these Smoked Salmon Eggs Benedict as much as I do, make sure to give them a 5-star review in the comments below!
Smoked Salmon Eggs Benedict
If you love this recipe as much as we do, let us know with a 5-star rating!
- 4 large eggs
- 2 English muffins, cut in half (Gluten-free, if needed. See notes for Whole30 + paleo)
- 4 tablespoons cream cheese, omit for Whole30 + paleo
- 3 ounces smoked salmon, salmon lox
- 2 teaspoons capers
- Thinly sliced red onion
- A pinch of black pepper
Lemony Hollandaise Sauce
- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons butter, use ghee for Whole30 + paleo
- 2 teaspoons fresh lemon juice
- A pinch of sea salt
- Begin by preparing the Hollandaise sauce. Add the egg yolks and water to a small frying pan. Holding the pan 2 inches above an element on medium-high, whisk the eggs until they are frothy and warm. Add the butter to the pan (do not place the pan on the element!) and whisk until the hollandaise is thick. Whisk in the lemon juice and a pinch of salt and set the pan aside.2 large egg yolks, 2 tablespoons water, 2 tablespoons butter, 2 teaspoons fresh lemon juice, A pinch of sea salt
- Place a medium-sized pot of water on the stove on high heat.
- Lightly toast the English muffins either in a toaster or by frying them in a little butter on their cut sides. Place them on the plates you will use to serve them then spread the cream cheese on top. Divide the smoked salmon between them.2 English muffins, 4 tablespoons cream cheese, 3 ounces smoked salmon
- When the water comes to a boil, reduce the heat so that it gently simmers. Crack the eggs in one at a time and let them cook for 4 minutes. Remove them from the pot using a slotted spoon and place one egg on top of each English muffin.4 large eggs
- Pour the hollandaise sauce over the eggs and top with a few slices of red onion, some capers, and a little black pepper.2 teaspoons capers, Thinly sliced red onion, A pinch of black pepper
- If you're serving this with arugula, toss a few handfuls of baby arugula with a drizzle of olive oil and place the salad beside the eggs benedict.
This recipe is part of our Mother's Day Bruch Recipes series.
There has to be a better way to make the hollandaise. This was so awkward
If you find it difficult to hold the pot over the element you can set it over a pot of simmering water.
I just finished eating this for breakfast, and I will definitely be making this one again! Wow!
We made these for brunch with some friends, one of whom is gluten-free. She had never had eggs benedict before but had always wanted to try it. She (and all of us for that matter) absolutely loved this recipe!! Thanks!
Tonight was my first time making hollandaise sauce. Your instructions were really easy to follow and made the whole process a lot less intimidating. Thank you, everything turned out perfectly 🙂
You’re very welcome!
Why do you call it “Eggs Benedict”, which is made with ham? If it’s made with spinach, it’s called “Eggs Florentine”, and if it’s made with smoked salmon, it’s called “Eggs Royale”.
Where I’m from, we call all variations of poached eggs on English muffins with hollandaise Eggs Benedict. Or more affectionately, Eggs Benny. 🙂
I’d love to give 10 stars, please. 😉 Seriously, I’ve been so scared of making eggs benedict and this was SO easy. All of the flavors blended together so seamlessly – this might be my new favorite breakfast. I can’t wait to serve this to my friends and family (as soon as I can hang out with my friends and family…). Simply delicious.
Absolutely delicious and super easy! Thank you!
Fantastic! I will definitely be making this again.
Loved it! Super easy and so tasty!! I had it on the bed of arugula and it was amazing!
I’m so happy to hear you love the recipe!
Delish…..eating some as w3 speak…..great tip to premake the eggs if you have a crowd…..Thanks
So happy to hear you like the recipe!
That pre-poaching trick is genius!! I can’t wait to give it a try this weekend. Making poached eggs for brunch is definitely one of my favourites…but trying to time them out so everyone can eat at the same time is too tricky. Thanks so much!!
It’ll make your brunch making life so much easier! I hope you like these bennies as much as I do!
This is such a great recipe! I was always scared to make holandaise sauce but you convinced me and it turned out great. I have a new weekend habit!
I’m so happy you conquered your hollandaise fear! Yaaaa!!
This sounds like a mash-up of my two favorite breakfasts!
Now I’m curious what your two favorites are!
This looks SO delicious! Thanks so much for the recipe, I want to eat this now!
Thank you so much, Rosie!
LOVE eggs benedict but I’m always hesitant to order them at a restaurant because there is such a fine line between under/over cooked! I’m not one to send back a dish but have had to on a few occasions because I don’t want a boiled egg! Your hollandaise recipe is spot on as well!
It totally is a fine line between being under/over cooked. Luckily for me I prefer my eggs on the over done side so it’s easier to order at a restaurant 🙂
What a pretty idea for a Mother’s Day brunch! I think this will be on the menu this Sunday 🙂
I’m a total sucker for brunch too. Seems dangerous to know how to make it at home.
It totally is dangerous!