Eggs Benedict are a brunch favorite. This recipe changes the traditional dish by adding smoked salmon. Perfect for a holiday brunch or your next lazy Sunday morning breakfast. And to top things off it is also a feast for the eyes.

Smoked Salmon Eggs Benedict with Hollandaise Sauce

Recipes by Cynthia Hulé
Photos by Evan Henningsen


4 eggs, poached
2 English muffins, sliced in half
4 ounces smoked salmon
Paprika for garnish

3 egg yolks
1 teaspoon water
Juice of one lemon
1/2 cup (1 stick) butter, melted


1. To poach eggs, bring a saucepan of water to a boil with a pinch of salt and a teaspoon of vinegar. Once the water boils, turn off the heat and slowly crack the eggs into the water. Cover with the lid and leave the pot undisturbed for 6 minutes; for hard-poached eggs, leave for 8 minutes. Remove the eggs with a slotted spoon, and use immediately.

2. To make the hollandaise sauce, whisk egg yolks with water and lemon juice in a double boiler over low heat until the yolks start to thicken. Slowly drizzle in the melted butter, continuing to stir vigorously. Once all the butter has been incorporated and the sauce is silky and smooth, add a dash of paprika. Remove from heat and serve immediately.

3. To assemble, toast the English muffins, then place the smoked salmon atop each. Add a poached egg on top of the salmon, then add the warm hollandaise sauce on top of the egg. Garnish with paprika. Serve hot.

TIP: You can find packages of hollandaise in the sauce aisle of your grocer if you prefer to use a mix.

Serves 2

Find more recipes by Cynthia Hulé here.

Article originally published in the May 2019 issue of Missouri Life.