30-Minute Smoked Salmon Eggs Benedict with Blender Hollandaise Recipe
This 30-Minute Smoked Salmon Eggs Benedict offers a luxurious brunch featuring perfectly poached eggs atop toasted English muffins with smoked salmon, all topped with a creamy blender hollandaise sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Hollandaise Sauce
- 8 Tbsp unsalted butter, (or use 10 Tbsp for a thinner sauce)
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- 1/2 tsp Kosher salt
- 1/4 tsp Dijon mustard
- Pinch of Cayenne pepper
Eggs Benedict
- 2 English muffins
- 2 Tbsp unsalted butter
- 1 Tbsp white vinegar
- 4 large eggs
- 6 oz smoked salmon
- Flaky sea salt
- Freshly ground black pepper
- 2 Tbsp capers, (drained)
- Fresh dill, (for serving)
Instructions
- Begin the hollandaise sauce. Melt 8 Tbsp unsalted butter in a small saucepan over medium heat. For a thinner sauce, use 10 Tbsp unsalted butter. Try not to let the butter boil, as this allows some of the moisture to evaporate.
- Blend ingredients. Combine 3 large egg yolks, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, ¼ tsp Dijon mustard, and a pinch of Cayenne pepper in a blender. Blend until well mixed, about 30 seconds.
- Stream in the melted butter. Remove the rubber plug from the top of the blender, and with the speed on low, slowly stream in the hot melted butter. Blend until the hollandaise sauce is smooth, creamy, and fully emulsified. Pour into a bowl, then set aside.
- Toast the muffins. Toast the muffins, either in a toaster oven or pan frying them in a little butter, cut side down, in a skillet over medium heat until crispy, about 5 minutes. If you use a toaster oven, spread each half with about 1-2 tsp softened butter.
- Poach the eggs. Fill a medium saucepan with at least 3 inches of water, then add 1 Tbsp white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time into the water and poach for 3 minutes, or until the whites are fully set, but the yolk is still runny. I recommend doing two eggs at a time to ensure even cooking. The eggs will not overcook as they rest!
- Drain the eggs. Using a slotted spoon, carefully transfer the poached eggs to a paper towel or kitchen towel lined plate to absorb excess moisture. Repeat with remaining 2 eggs.
- Assemble, then serve! Place 2 toasted English muffin halves on each plate. Top each with 1-2 slices of smoked salmon. Place a poached egg on top of each half, then spoon on as much of the hollandaise sauce as you like. If needed, you can warm up the hollandaise. Top with a pinch of flaky sea salt and lots of freshly cracked black pepper, then garnish with capers and fresh dill. Enjoy!