Smoked Salmon Eggs Benedict

    Smoked Salmon Eggs Benedict

    A sophisticated twist on a classic featuring silky smoked salmon and buttery hollandaise.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    30 minsHard2 servings

    Nutrition per serving

    580

    Calories

    28g

    Protein

    26g

    Carbs

    42g

    Fat

    Ingredients

    • 2 halves, toastedEnglish Muffin
    • 4Large Eggs
    • 4 ozSmoked Salmon
    • 3Egg Yolks
    • 1/2 cup, meltedUnsalted Butter
    • 1 tbspLemon Juice
    • 1 tspCapers

    Instructions

    1. 1

      Whisk egg yolks and lemon juice over a double boiler until thickened.

    2. 2

      Slowly drizzle in melted butter while whisking constantly to emulsify.

    3. 3

      Poach the eggs in simmering water with a splash of vinegar for 3 minutes.

    4. 4

      Layer salmon over toasted muffins, top with a poached egg, and ladle hollandaise over the top.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories580

    % Daily Value *

    Total Fat 42g54%
    Saturated Fat 18.9g95%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 420mg18%
    Total Carbohydrate 26g9%
    Dietary Fiber 2g7%
    Sugars 3.9g
    Protein 28g56%
    Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * 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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