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Smoked Salmon Eggs Benedict




TIME: 30 mins


Hello morning, hello Smoked Salmon Eggs Benedict! Bring this classic brunch dish to another level with our famous thinly sliced Cold Smoked Atlantic Salmon, which boasts a rich natural taste along with Omega-3 goodness. Plus who can resist the runny, creamy yolk? This recipe is inspired by Smoking Chimney blog, here.


Hollandaise Sauce

  • 1 egg yolk
  • 1 tbs white vinegar
  • 125g butter
  • Salt and black pepper to taste


  1. Melt the butter.
  2. Add the egg yolks and white vinegar, blend for a few seconds with a blender.
  3. Add the melted butter, little by little, by drizzling it.
  4. Once all the melted butter is added, the hollandaise sauce should be thick with a silk texture.
  5. Lightly season with salt and pepper. Set aside.
  6. Bring a pot of water to boil and add a splash of white vinegar.
  7. Gently slide each egg into the water. Spoon some water over the egg whites of the eggs while it is cooking- it will keep the eggs in shape.
  8. Use a slotted spoon to remove the egg from the water and allow the water to drain from the egg by placing the eggs on kitchen towel to drain.
  9. Add a smoked salmon piece on each English muffin half. Add the poached egg and top with hollandaise sauce.
  10. Garnish with chopped chives. (optional)