Submit your family's favorite Thanksgiving side for a chance to win prizes and have your recipe featured! →

Brunch is quite possible the best thing in the world. Or at least, we think so. For us, there’s nothing better than a late breakfast with friends and delicious food. Eggs Benedict is a classic brunch choice and we decided to take it one step further by making Salmon Eggs Benedictsheer indulgence right there. (At least we didn’t top it with caviar.)

Now, Hollandaise sauce is the linchpin of this dish and you’re going to want to take the time to do it right; this is crucial. This recipe outlines exactly how to make the best Smoked Salmon Eggs Benedict, and you may even pick up some new cooking skills along the way. definitely a win-win!

Smoked Salmon Eggs Benedict

(Serves 4; serving size: 2 eggs)



  • 8 eggs
  • 8 slices baguette, or 4 English muffins
  • 8 oz. smoked salmon (2 oz. each)


  • 4 egg yolks
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 tablespoons lemon juice
  • 1 pinch cayenne pepper
  • salt, to taste

Garnish (optional):

  • fresh dill, to taste
  • capers, garnish
  • red onion, chopped


  1. Prepare your double boiler by placing a medium saucepan, 1-inch full of water. Bring water to a boil, then reduce to a low simmer.
  2. For Hollandaise: melt butter in microwave, skim fat off and let cool for a few minutes.
  3. Whisk four egg yolks in a heat-proof, glass or metal bowl, then place over simmering water. Whisk continuously. Eggs yolks should lighten in color and double in volume.*
  4. Lower heat and very slowly pour a few drops melted butter into eggs, mixing continuously. Continue slowly with the rest of butter.**
  5. Once mixture is thick and smooth, add salt, cayenne and lemon juice, and mix until fully incorporated.
  6. For eggs: fill a deep skillet 3-inches full of water and bring to a boil, then lower to a simmer.
  7. Gently crack 8 eggs directly into water, or crack into a bowl and then carefully slide eggs into the water. (You can do multiple eggs at a time.)
  8. Cook for 3-4 minutes, until just set. Remove from water with a slotted spoon and transfer to paper towel-lined plate, tapping bottom of spoon on the towel to dry the egg.
  9. Toast bread slices or English muffins and divide salmon into 8 pieces. First top bread with salmon, gently place poached egg on top, then cover with Hollandaise sauce.
  10. Optional: garnish with chopped dill, capers and red onions.

    *When making sauce, make sure water is not boiling; you don’t want eggs to scramble. If they do, throw them out and start again, with water at a very low simmer.

    ** If it looks like mixture is about to curdle, immediately stop and remove from heat. Pour in a splash of cool water, whisk vigorously until incorporated and smoothed out, then return to heat.

Recipe adapted from Katherine Martinelli

Subscribe to 12 Tomatoes