
Smoked Salmon Eggs Benedict
A classic brunch staple featuring buttery hollandaise and silky smoked salmon on toasted English muffins.
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Tested & verified by our culinary team
Nutrition per serving
580
Calories
26g
Protein
30g
Carbs
40g
Fat
Ingredients
- 2 splitEnglish Muffins
- 4 ozSmoked Salmon
- 4 largeEggs
- 3 for sauceEgg Yolks
- 1/2 cupClarified Butter
- 1 tbspLemon Juice
- 1 tbspWhite Vinegar
Instructions
- 1
Whisk egg yolks and lemon juice over a double boiler until thickened.
- 2
Slowly drizzle in warm clarified butter while whisking constantly to emulsify.
- 3
Poach 4 eggs in simmering water with vinegar for 3 minutes.
- 4
Toast the English muffins and layer with smoked salmon.
- 5
Place a poached egg on each half and drizzle generously with hollandaise.
Nutrition Facts
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Smoked Salmon Eggs Benedict
- • Prepare ingredients the night before for a quicker morning routine.
- • Use room-temperature eggs for more even cooking and better volume.
- • Roll citrus on the counter before juicing to get more juice out.
- • Pat fish dry with paper towels before cooking for a crispier skin.
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