Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
Silky smoked salmon and perfectly poached eggs atop toasted English muffins, finished with a bright, citrus-infused hollandaise sauce.
How to Make Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
Total time: 30 min · Yields 2 servings
- 1
Prepare the Hollandaise
In a blender, combine the 3 egg yolks, lemon juice, and a pinch of salt. Blend on low for 10 seconds. With the blender running on its lowest setting, very slowly drizzle in the hot melted butter in a thin stream until the sauce is thick and creamy. Stir in the lemon zest, minced chives, and cayenne by hand.
- 2
Poach the Eggs
Fill a wide saucepan with water and add the vinegar. Bring to a gentle simmer (not a rolling boil). Crack an egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water and drop the egg into the center. Cook for 3 to 4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on paper towels.
- 3
Toast and Assemble Base
While the eggs are poaching, toast the halved English muffins until golden brown and crisp. Butter them lightly if desired. Place two halves on each plate and top generously with slices of smoked salmon.
- 4
Final Plating
Carefully place one poached egg on top of each salmon-covered muffin. Spoon a generous amount of the warm lemon-chive hollandaise over each egg. Garnish with additional chopped chives and a crack of black pepper. Serve immediately.
Chef's Tips
- Use the freshest eggs possible for poaching; the whites stay together much better.
- If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it.
- Keep your hollandaise warm by placing the blender jar in a bowl of warm water while finishing the eggs.
What to Serve with Smoked Salmon Eggs Benedict with Lemon-Chive Hollandaise
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of lightly dressed arugula salad.
- Pair with crispy seasoned hash browns.
- Accompany with a classic Mimosa or a spicy Bloody Mary.
Frequently asked questions
Can I make the hollandaise in advance?
Hollandaise is best served fresh, but you can keep it warm for about 30 minutes in a thermos or a warm water bath.
How do I prevent the egg whites from spreading?
Adding vinegar to the water helps the proteins coagulate faster, and using a mesh strainer to remove the thin, watery part of the egg white before poaching ensures a cleaner shape.
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