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Smoked Salmon Eggs Benedict
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5 from 3 votes

Smoked Salmon Eggs Benedict

An easy recipe for the decadent, popular brunch item. Get ready to show off your skills to family and friends next time you make breakfast. Ready in under 15 minutes. 
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 213kcal
Author: Bailey


For The Hollandaise

  • 4 egg yolks
  • 1 tbsp lemon juice
  • ½ tbsp hot sauce *
  • cup butter *
  • ½ tsp salt

Smoked Salmon Eggs Benedict

  • 1 cup smoked salmon
  • 1 cup spinach
  • 4 poached eggs *
  • 2 tbsp Hollandaise


  • Make your hollandaise sauce. This step takes some close attention. I suggest you chop up your salmon and start boiling your poached egg water prior to making the sauce so you can give it your full attention and avoid over cooking it. 
  • To start you will need to get 4 egg yolks (whites discarded) in a small bowl together. In a metal sauce pan, or double boiler add the eggs and 1 tbsp of fresh lemon juice, butter, hot sauce and salt. Keep the heat on low. Whisk briskly, do NOT let the eggs cook. If you have a partner to help with the consistent whisk, ask them to help.
  • To make your poached eggs: Add one shelled egg to a bowl at a time. Boil water. Once boiling, stir the water quickly with a slotted spoon, reduce heat slightly. Add the egg from the bowl gently to the moving water. Carefully stir around egg and keep water moving in a swirl direction with your spoon for about 4 minutes being careful not to overflow water or break the egg.
    Remove egg with slotted spoon and add to an oiled plate until all eggs are ready to serve. Pack your patience with poached eggs, they can be difficult to master right away.
    You can also just fry up an egg if you'd like.
  • Get your toast, or spinach bed ready and top with salmon (optional). Make a little nest for the poached eggs.
  • Once your poached eggs are finished cooking add them to the top of your Benedict vehicle of choice (toast, spinach or spinach with salmon). drizzle of hollandaise sauce. Enjoy!  


*Use your favorite hot sauce! 
*Use plant based butter to keep this recipe dairy free
*If you don't like poached eggs or find them difficult to make, use hard boiled eggs or a dried egg in place of! 


Sodium: 841mg | Calcium: 86mg | Vitamin C: 5mg | Vitamin A: 1297IU | Sugar: 1g | Fiber: 1g | Potassium: 223mg | Cholesterol: 391mg | Calories: 213kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 15g | Protein: 16g | Carbohydrates: 3g | Iron: 2mg