Say goodbye to Canadian bacon and hello to smoked salmon in this twist on traditional eggs Benedict.
If I’m going out for brunch, I don’t even need to see a menu because I know that I’m ordering eggs Benedict. The combination of perfectly poached eggs, hollandaise sauce, Canadian bacon and a toasted English muffin delivers a breakfast that is utter perfection. Luckily, this meal can be recreated outside a restaurant. If you can master poaching an egg and make a kicking hollandaise sauce, you’ll see that making eggs Benedict at home is something you can do any time you want to enjoy an upscale breakfast. But how can you improve on classic eggs Benedict? That’s easy: just add smoked salmon.
One of the things that has really surprised me is the modifications available beyond Canadian bacon. Smoked salmon is an ideal substitute for Canadian bacon because it’s lower in saturated fat and a good source of omega-3 fatty acids. It also brings a completely different flavor profile to the dish with the smokiness of the fish.
Is Eggs Benedict With Salmon Healthy?
By swapping out Canadian bacon and serving smoked salmon, eggs Benedict becomes somewhat healthier. As mentioned, salmon contains protein and omega-3 fatty acids, both of which are important parts of a healthy diet. Since this recipe calls for smoked salmon, you’ll want to know that this is a high-sodium, processed food. Aside from salmon, you’re also getting protein from your poached eggs. Eggs are also a good source of antioxidants and vitamins. One caveat of this recipe is the hollandaise sauce, which is made with a lot of butter. Since the hollandaise is high in saturated fat, you might want to use less in your eggs Benedict with salmon. One way to modify the amount of butter is to try replacing it with Greek yogurt.
Divide And Conquer
One of the things that makes eggs Benedict a little bit challenging is that you have two things to prepare: the poached eggs and the hollandaise sauce. To avoid getting overwhelmed, I think of these two parts of the recipe separately so that I can focus on each one and deliver a delicious final product.
Before you start on eggs Benedict, you may want to try this Poached Eggs Recipe first and get the hang of it. That way, you’ll feel more confident when it’s time to add the Hollandaise Sauce into the equation. My tip for hollandaise sauce is to whisk until it’s thick enough to coat the back of a spoon. This will let you know that it’s ready.
Can I Prep This Ahead?
It’s possible to make poached eggs and hollandaise sauce ahead of time and store them in the fridge until you’re ready to cook. However, don’t let either one stay in the fridge for more than 24 hours. If your hollandaise sauce separates, you won’t be able to enjoy the creamy consistency that makes eggs Benedict so delicious.
Serving Suggestions
If eggs Benedict with salmon is part of a larger breakfast or brunch meal, it’s great to have a side dish or two. I like to add some slices of Candied Bacon or a Turkey Sausage patty to get some more protein for breakfast. I’m thinking about that gooey egg yolk and hollandaise sauce and thinking about cooking up some Air-Fryer Breakfast Potatoes to soak up the excess. As far as vegetables go, I try to have a slice of Asparagus Frittata if I’m still hungry.
But what goes best with brunch? The perfect Mimosa, of course. After that sparkling drink, I like the kick of caffeine from Homemade Caramel-Vanilla Iced Coffee to start my day.
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 10 tablespoons unsalted butter cut into small pieces
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 4 large eggs
- 3 English muffins halved
- 4 ounces smoked salmon
- Fresh chives chopped (optional for garnish)
Instructions
- Begin by making the hollandaise sauce: In a saucepan off the heat, whisk together egg yolks, lemon juice, water, and Dijon mustard.
- Add butter to the saucepan and place over low-medium heat, whisking constantly until the butter is melted and the sauce thickens, about 5 minutes.
- Remove from heat, stir in salt and cayenne pepper, and adjust seasoning if necessary.
- For poaching eggs, fill a large saucepan with 4 inches of water and add vinegar. Bring to a boil, then reduce to a low simmer.
- Crack each egg into a small bowl. Swirl the simmering water to create a vortex and gently slide an egg into the center. Poach for 3 minutes, or until desired doneness. Remove with a slotted spoon and repeat with remaining eggs.
- Assemble the eggs Benedict by toasting English muffin halves, topping each with smoked salmon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with chives if using.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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