Recipe Studio
33 minutes•Medium•Serves 2

Eggs Benedict with Smoked Salmon

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Eggs Benedict with Smoked Salmon

By @chef1

A classic brunch dish elevated with smoked salmon, featuring perfectly poached eggs, creamy hollandaise sauce, and savory smoked salmon on a toasted English muffin.

Recipe Rating

Not yet rated by chefs

Ingredients

  • ●2 English muffins
  • ●112g Smoked salmon
  • ●4 large Eggs
  • ●34g Egg yolks, raw
  • ●1000g Water for poaching
  • ●85g Butter
  • ●15g Lemon juice

Instructions

  1. 1
    For the sauce, whisk the measured 34g yolks and 15g lemon juice in a heatproof bowl over gently simmering water for 3 minutes. Gradually whisk in 60g melted butter for another 3 minutes until thickened; serve promptly.
  2. 2
    Toast the English muffins until golden brown.
  3. 3
    Poach the eggs in plain simmering water for 3-4 minutes, until whites set; no vinegar is added to the discarded water.
  4. 4
    Spread the remaining 25g butter over the toasted muffin halves.
  5. 5
    Layer smoked salmon on top of the buttered muffins.
  6. 6
    Carefully place a poached egg on top of the smoked salmon.
  7. 7
    Divide all the freshly made egg-yolk butter sauce over the four poached eggs.
  8. 8
    Serve immediately and enjoy!

Recipe details

Category
Breakfast
Preparation
16 minutes
Cooking
17 minutes

Estimated total: 33 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • toast: 3 min planning allowance (toast)
  • boil heat: 10 min planning allowance (boil_heat)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • English muffins: USDA muffin portion weight
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Eggs: USDA large portion weight
  • Replace unknown hollandaise with explicit egg-yolk, butter and lemon sauce ingredients.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Chosen 60g for sauce plus 25g for muffins.
  • Recipe Studio chosen explicit quantity for an ingredient required by the written method.
  • Smoked salmon: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Smoked salmon","amount":"4 slices"}. Authored: {"item":"Smoked salmon","amount":"112g"}.
  • Egg yolks, raw: Replace unknown hollandaise with explicit egg-yolk, butter and lemon sauce ingredients. Original: {"item":"Hollandaise sauce","amount":"1 cup"}. Authored: {"item":"Egg yolks, raw","amount":"34g"}.
  • Butter: Chosen 60g for sauce plus 25g for muffins. Original: {"item":"Butter","amount":"2 tablespoons"}. Authored: {"item":"Butter","amount":"85g"}.
  • Lemon juice: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Lemon juice","amount":"15g"}.
  • Water for poaching: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"White vinegar","amount":"1 tablespoon"}. Authored: {"item":"Water for poaching","amount":"1000g"}.
  • Smoked salmon: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Smoked salmon","amount":"4 slices"}. Authored: {"item":"Smoked salmon","amount":"112g"}.
  • Egg yolks, raw: Replace unknown hollandaise with explicit egg-yolk, butter and lemon sauce ingredients. Original: {"item":"Hollandaise sauce","amount":"1 cup"}. Authored: {"item":"Egg yolks, raw","amount":"34g"}.
  • Butter: Chosen 60g for sauce plus 25g for muffins. Original: {"item":"Butter","amount":"2 tablespoons"}. Authored: {"item":"Butter","amount":"85g"}.
  • Lemon juice: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Lemon juice","amount":"15g"}.
  • Water for poaching: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"White vinegar","amount":"1 tablespoon"}. Authored: {"item":"Water for poaching","amount":"1000g"}.

eggs Benedict · smoked salmon · poached eggs · hollandaise

Estimated nutrition per serving

697 calories · 30.9 g protein · 27.4 g carbohydrate · 52.1 g fat · 2.6 g fiber · 1496 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Saturday
lunch
winter
Requested: 8 min
1 person
Craving: italian
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