Craving a succulent brunch with intense flavors or silky textures? This Heavenly Smoked Salmon Eggs Benedict uses a buttery, toasty English Muffin to float salty smoked salmon, creamy avocado, and a perfectly poached egg all topped off with a smooth, zesty Hollandaise sauce.
I know Smoked Salmon Eggs Benedict, sometimes referred to as Eggs Royale can be a little intimidating to make at home, but I promise you that following these simple steps will get you a showstopping brunch in no time.
Anyone else peel their eyes open in the morning and immediately think “hmm, what’s for breakfast?”. If so, this Heavenly Smoked Salmon Eggs Benedict should be at the top of your wish list.
For me, it’s usually an elaborate inner monologue struggling to decide between savory or sweet, healthy or indulgent, quick or elaborate. And when I do decide to go all out—I choose this dish every time.
It’s one of those treat-yourself breakfasts (hence the claim “heavenly”) perfect for birthdays, Christmas morning, or Sunday brunch with friends.
Because this combo of zesty Hollandaise poured over a perfectly poached egg and stacked atop creamy avocado, smoked salmon, and a warm toasted English Muffin is a special occasion-worthy treat.
Okay, I think we are all officially hungry now. Let’s get to it.
Smoked Salmon Eggs Benedict Ingredients
Here’s what you’ll need:
- Unsalted butter. Melted, to form your hollandaise sauce.
- Eggs. Yolks for the Hollandaise, and of course whole eggs to poach.
- Grainy mustard. To add flavor to the Hollandaise.
- Lemon juice. To add citrus and freshness to your sauce. Fresh lemon goes a long way in this recipe! You should be able to get enough juice from just 1/4 of a lemon.
- Cayenne pepper. For a little bit of heat.
- White vinegar. To get the perfect poached egg. You can also substitute apple cider vinegar if you have it on hand.
- English muffins. To serve up your benedict on.
- Avocado. For creaminess.
- Smoked Salmon. The hero of this dish!
- Salt & pepper. To ramp up the flavor.
Smoked Salmon Eggs Benedict Tips and Tricks
Separating Your Yolks from Your Whites
The Hollandaise sauce in this recipe requires two egg yolks, so the first step is to separate them from the whites! Don’t worry, it’s very easy to do so!
To separate the egg white from the yolk, crack your eggshell in half over a bowl and transfer the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.
Once all of the whites have fallen into the bowl, simply place the yolk in a separate bowl and repeat with your second egg.
Don’t toss your egg whites! Use them up for this Egg White French Toast or these Candied Cinnamon Sugar Walnuts.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
Use a Blender for the Hollandaise
Once your egg whites and yolks are separated, you can get started on your Hollandaise sauce. Melt the butter and allow it to come down to room temperature.
Add the yolks, grainy mustard, lemon juice, salt, black pepper, and cayenne pepper to the blender. Then, turn the blender on high. With the blender on, pour the melted butter and continue to blend for another 10-15 seconds. Easy as that!
Poaching Eggs Perfectly
You can’t have heavenly Smoked Salmon Eggs Benedict without a perfectly poached egg.
Get that perfect poached egg with these 5 tips:
1. Always crack your egg into a separate dish first
The one time you don’t will be the one time you break your yolk or get a dreaded bloody egg. It’s also easier to get closer to the boiling water, so your egg doesn’t have to jump off the high dive to get poached.
2. Use a large pot
I know it seems silly to use such a large pot for such a small egg, but you want to be able to comfortably fit at least 12 & 1/2 cups of liquid into the pot without it boiling over.
This allows you to take a wooden spoon and stir vigorously to form a little whirlpool in the center of your liquid. That way, when you drop the egg right in the center, it will remain in the middle of the pot, keeping it intact and cooking it evenly.
3. Use a mixture of water and vinegar
This recipe calls for 12 cups of water and 1/2 cup of white distilled vinegar. Why vinegar? The vinegar actually helps the egg white cook faster so that it doesn’t separate from the yolk and scatter all around the pot.
4. Allow your eggs to dry before adding them to your Benedict
The biggest mistake you can make is transferring your egg straight from the boiling water directly onto your Eggs Benedict. I like to remove the poached egg with a sieve and place it onto a drying rack.
Your English Muffin will get soggy and the Hollandaise Sauce will slink sadly off the side of your eggs and onto your plate. I actually like to put them on a drying rack to ensure that all the water comes off.
5. Always time yourself
It’s really hard to tell how cooked your eggs are while you are cooking them—cutting into them with your knife is the moment of truth!
After much trial and error, I can confidently say that 3 minutes will get a large brown egg perfectly poached. If you are using a larger egg or if you like your yolks a little more well done, add 30 more seconds to your cook time.
Assembling Your Smoked Salmon Eggs Benedict
Start with a toasted English muffin and add a generous layer of smoked salmon on top. Then, slice your avocado and place it on top of the smoked salmon.
Sprinkle a pinch of salt and pepper over the avocado to season it, then top it with the perfectly poached egg. Lastly, pour the Hollandaise sauce to finish it off.
Should You Have Leftovers
Hollandaise sauce will last for 2 days in an airtight container in the refrigerator or up to two months in the freezer. Aside from Eggs Royale and Eggs Benedict, Hollandaise sauce is also delicious over Roasted Asparagus!
As for the poached eggs, they will also last for two days in the fridge, but I do not recommend freezing them. Once the avocado is sliced open, it’s best to enjoy it fresh.
However, placing it in a container and covering it with water will keep it from browning for up to 3 days in the refrigerator.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes. It’s always best to avoid food waste as much as you can by properly storing and reheating leftovers.
Eggs Royale Frequently Asked Questions
What’s the difference between Eggs Benedict and Eggs Royale?
Both Eggs Benedict and Eggs Royale consist of an English muffin with a poached egg topped with Hollandaise sauce.
The difference between Eggs Benedict and Eggs Royale is that Eggs Benedict typically also includes Canadian Bacon while Eggs Royale has smoked salmon.
What is the sauce made of in Eggs Benedict?
Eggs Benedict is served with Hollandaise sauce, which is commonly made from egg yolks, butter, lemon juice, seasonings, and any other flavor enhancers (this recipe uses Dijon mustard!).
What can I put on Eggs Benedict instead of Hollandaise
If you’re not a fan of Hollandaise sauce or just want a simpler recipe for Smoked Salmon Eggs Benedict, there are several substitutes you can use. Here are some ideas:
- Garlic aioli
- Dijon mustard
- Pesto butter
- Southern style gravy
- Or simply leave it off. This recipe has avocado which gives it freshness and moisture, even without the sauce!
Why You Should Make These Smoked Salmon Eggs Benedict
- The sauce. This Hollandaise is buttery, zesty, and spicy. It’s simply PACKED with flavor.
- The yolk. I’ve said it before and I’ll say it again. Nothing beats a perfectly poached egg.
- The nooks and crannies. The English muffin is the perfect vessel to sop up that yolk and the sauce.
- The avocado. No better way to start your day than with a nutrient-rich and heart-healthy creamy fruit.
- It’s fancy. Fit for a king (or queen).
If you’re loving this Heavenly Smoked Salmon Eggs Benedict and are looking for more scrumptious breakfast ideas, check out this Lox & Schmear Omelet, or these Light & Airy Whole Wheat Pancakes.
Heavenly Smoked Salmon Eggs Benedict
Print Save RateIngredients
Hollandaise Sauce
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 1 tablespoon grainy mustard
- 1 tablespoon lemon juice (1 lemon = approx. 4 tablespoons juice)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch of cayenne pepper
Poached Eggs
- 12 cups boiling water
- ½ cup white distilled vinegar (or apple cider vinegar)
- 4 large eggs
Eggs Benedict
- 2 English Muffins
- 3 ounces smoked salmon
- 1 avocado
- salt and pepper to taste
Instructions
Hollandaise Sauce
- Separate your egg yolks from the whites by cracking the eggshell in half over a small bowl. Transfer the egg yolk back and forth between the two halves of eggshell, allowing the egg white to fall into the bowl underneath. Then, place the yolk in a small bowl and repeat with the second egg.
- In a microwave-safe dish, melt the butter in 20-second intervals until it is completely liquefied.
- Add the yolks, mustard, lemon juice, salt, and pepper to your blender. Turn the blender on high. With the blender on, slowly pour in the hot butter and blend for another 10-15 seconds until smooth.
Poached Eggs
- In a large pot, bring 12 cups of water and 1/2 cup of white distilled vinegar to a rolling boil.
- Crack your egg into a small ramekin or bowl. This will give you a chance to remove any eggshells that may have fallen in. It also allows you to drop the egg into the water bath more easily.
- Stir the boiling water vigorously to form a whirlpool in the center of your pot. Drop the egg in the center of your whirlpool and cook for 3 minutes. Remove carefully and set aside to dry. Repeat for all 4 eggs, cooking for 3 minutes each time.
Eggs Benedict Assembly
- Prep your ingredients by toasting your English Muffins, slicing and seasoning your avocado with salt and pepper, and separating 4 English-muffin-sized portions of smoked salmon.
- Add an even layer of smoked salmon on each piece of English Muffin and top with sliced and seasoned avocado.
- Top with poached eggs and pour over a generous amount of Hollandaise sauce. Serve warm.
Pro Tips
- Time yourself when you poach your eggs. Three minutes gives you the perfect poach every time!
- Allow the water to dry off of your fresh poached eggs before adding it to your muffin to avoid sogginess.
- Don’t toss your egg whites! Use them for this Egg White French Toast and Candied Cinnamon Sugar Walnuts.
- If you like salmon, you’ll love this collection of my best salmon recipes!
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The Inspiration Behind This Dish
The first time I had this brunch beauty was at my favorite breakfast joint Briarpatch, which has quickly become my go-to morning hangover spot (because nothing cures a hangover like a black coffee, a five-stack of pancakes, and a heaping pile of scrambled eggs and hashbrowns).
My husband and I have a delicious—and in my opinion, romantic—tradition of splitting the Smoked Salmon Eggs Benedict and Classic French Toast. So it became my mission to perfect this dish before our wedding anniversary.
It is now a new anniversary breakfast-in-bed tradition.
Cheers!
2 thoughts on “Heavenly Smoked Salmon Eggs Benedict”
Couldn’t wait to try. Found it absolutely delicious and easy.
more recipes please
Hi Joyce! Oh yay I’m so pleased!! Working on more recipes as we speak