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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Creamy Chive Hollandaise

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A light and elegant twist on classic Eggs Benedict featuring silky smoked salmon and a creamy chive-infused hollandaise sauce, perfect for a special brunch.

Ingredients

  • English muffins, split and toasted
  • Fresh eggs, for poaching
  • Smoked salmon, thinly sliced
  • Unsalted butter, 6 tablespoons (85g), melted
  • Egg yolks, 3 large
  • Fresh lemon juice, 1 tablespoon
  • Fresh chives, 2 tablespoons finely chopped
  • Water, about 1 tablespoon
  • Salt, 1/4 teaspoon
  • White pepper, a pinch
  • White vinegar, 1 tablespoon for poaching water

Instructions

  1. Prepare the Hollandaise Base: In a heatproof bowl over simmering water, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and about 1 tablespoon water. Whisk continuously for 3-5 minutes until slightly thickened, being careful not to scramble the eggs.
  2. Incorporate Butter: Slowly drizzle in 6 tablespoons (85g) melted unsalted butter while whisking constantly until the sauce is thick and creamy. Add a teaspoon of warm water if the sauce is too thick. Remove from heat once smooth.
  3. Add Chives and Season: Stir in 2 tablespoons finely chopped fresh chives, 1/4 teaspoon salt, and a pinch of white pepper. Keep warm by covering the bowl with foil off the heat.
  4. Poach the Eggs: Fill a medium saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer. Crack each egg into a small cup, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
  5. Toast the English Muffins: Split and toast muffins until golden brown. Lightly butter each half while warm.
  6. Assemble: Place toasted muffin halves on plates, top each with smoked salmon slices, then a poached egg. Spoon creamy chive hollandaise generously over the top.
  7. Garnish and Serve: Sprinkle extra chives and freshly ground black pepper if desired. Serve immediately.

Notes

Use fresh eggs for best poaching results. Keep the double boiler at a gentle simmer to avoid scrambling the hollandaise. A gentle whirlpool in the poaching water helps keep egg whites compact. For a dairy-free version, substitute butter with vegan butter but expect a less rich sauce. Hollandaise can be made ahead and gently reheated in a double boiler with a splash of warm water. Avoid microwave reheating to prevent curdling.

Nutrition

Keywords: smoked salmon, eggs benedict, hollandaise sauce, chive hollandaise, brunch recipe, easy eggs benedict, smoked salmon brunch

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