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Holloandaise sauce getting spooned over a poached egg and smoked salmon.

Smoked Salmon Eggs Benedict

A slice of toasted french baguette with smoked salmon, poached egg and hollandaise sauce. 

Course Breakfast, Brunch
Cuisine French Inspired
Keyword eggs benedict recipe, hollandaise sauce recipe, smoked salmon eggs benedict
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 394 kcal
Author Nicolas


  • 50 g of unsalted butter
  • 1 egg yolk
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste
  • 2 slices French baguette
  • 1 tablespoon of vinegar
  • 3-4 smoked salmon slices
  • 2 eggs
  • A few sprigs of parsley chopped (for garnish)


  1. Get a water bath on the stove (a pot of shallow, gently simmering water).
  2. Get a small pan or pot on the stove and melt the butter, once it's melted turn the heat off and set aside.
  3. Whisk your egg yolks and lemon juice together in a bowl. Place the bowl over the water bath but make sure the bowl doesn't touch the water. Continually whisk (if it feels like the bowl is getting too hot for the egg yolk, you can take it off the heat just to cool down a bit before putting it back on). Once the mixture starts to thicken, foam up and get pale take the bowl off the heat.

  4. Gradually add the melted butter to the egg yolk mixture whisking on each occasion. It's important that you add the melted butter bit by bit otherwise the mixture can easily split. You should now have a fairly thick mixture, so add the 2 tablespoons of water to loosen up the sauce, season with salt and pepper and give it a good 15-30 second whisk. Once you're happy with your hollandaise sauce set it aside.
  5. Toast the baguette slices on a pan, griddle pan or toaster. Place on a plate and give a nice drizzle of oil.
  6. Bring a pot of water to a gentle simmer ready to poach your egg and then add your vinegar. (pro tip: fill your kettle right up with water, once the water is boiled add it to your pot so now you don't have to wait 100 years to get your water to heat up).

  7. Next, just gently wave/layer your smoked salmon on your toasted baguettes.
  8. crack your egg in a small container or something similar (one at a time) first just to make sure there is no shell and that the yolk isn't broken. Then, add it to your simmering water. The eggs should take about 4-5 minutes to cook. As soon as your eggs are cooked, meaning that the egg is solid, doesn't break apart and you can see there is no raw egg white. Gently scoop out the eggs with a large spoon, drain the water and carefully place it on your baguettes.

  9. Spoon some of the hollandaise over your eggs and finish with a sprinkle of parsley.

Recipe Video

Recipe Notes

  • Make the hollandaise first, then just heat it up when you're ready to serve. 
  • Heat control is important when making hollandaise sauce, make the heat isn't too high when cooking and whisking the egg.
  • When adding the melted butter to the egg yolk mixture, add it SLOWLY as you whisk it through.  
  • Adding some vinegar to your simmering water will help stabilize the egg white as it poaches. 
  • When poaching eggs, try to use the freshest eggs possible. 
  • When you poach the egg, make sure the water is simmering gently. Rapid boiling water will break the egg. 
Nutrition Facts
Smoked Salmon Eggs Benedict
Amount Per Serving
Calories 394 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Saturated Fat 15.9g99%
Cholesterol 346mg115%
Sodium 578mg25%
Potassium 151mg4%
Carbohydrates 15.1g5%
Fiber 0.7g3%
Sugar 1.2g1%
Protein 12.7g25%
Calcium 50mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.