Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Our friend Bailey (@Sailor_Bailey) made an easy breakfast or brunch meal using our delicious smoked salmon! 

They are unbelievably decadent. You will impress your friends, family and yourself with this easy recipe. Whip it up in about 15 minutes and treat yourself.” - Bailey

Check out her recipe blog at and keep your eyes peeled here, for more of Bailey's fresh and delicious takes on breakfast, lunch, and dinner!

*Pictured Above: Smoked salmon, on top of spinach, with a poached egg, covered in hollandaise sauce, topped with pepper and parsley on a plate with a fork. 


For the Hollandaise
  • 4 egg yolks
  • 1 tbsp lemon juice
  • ½ tbsp hot sauce*
  •  cup butter*
  • ½ tsp salt
For the Smoked Salmon Eggs Benedict
  • 1 cup smoked salmon
  • 1 cup spinach
  • 4 poached eggs*
  • 2 tbsp Hollandaise
  1. 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. 
  2. 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. Keep the heat on low. Whisk briskly, do NOT let the eggs cook. Once they are whisked together for a bit (about 1 minute) add in the butter and whisk really fast, your arm might get sore - this is a good sign! The egg mix will double in size creating a thick sauce. Take the egg mix off the heat and add in 1/2 tbsp of your favorite hot sauce and 1/2 tsp of salt. Whisk it together well and set it aside. Keep it warm by covering it.
  3. Next, get your toast, or spinach bed ready and top with salmon. Make a little nest for the poached eggs.
  4. Poached eggs: in boiling water stir the water quickly with a slotted spoon, reduce heat, add in 1 egg at a time directly to moving water. Carefully stir around egg and keep water moving in a swirl direction. Do this for about 4 minutes being careful not to overflow water. Remove egg and add to an oiled plate until all eggs are ready to serve
  5. Top toast or spinach with eggs, and a drizzle of hollandaise sauce. Enjoy!
Bailey says you can do any of the following:
*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 in place of! 

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published