Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Luscious Hollandaise sauce paired with smoked salmon make this a perfect choice for brunch.

Smoked Salmon Eggs Benedict


Makes 4 servings.

Hollandaise sauce, see recipe below
3 oz. pkg thinly sliced smoked salmon
4 poached eggs
Prepared pesto sauce
English muffin

Hollandaise sauce:

3 egg yolks
1 tablespoon lemon juice
1/2 cup butter, cut into small chunks

To make sauce:

Heat water to boiling in bottom of double boiler. In top of double boiler, whisk egg yolks and lemon juice together. Place top of double boiler over the boiling water and add half of the butter while whisking constantly and allow butter to melt. Add remaining butter, whisking constantly until sauce thickens. Do not allow the sauce to heat too long in order to avoid curdling. Once sauce is thickened, remove top of double boiler immediately. Serve warm or at room temperature.


Toast English muffins. Spread with pesto while warm. Place smoked salmon on English muffin followed by poached egg. Cover with Hollandaise sauce. Garnish with fresh lemon slice or chives, if desired.