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Smoked Salmon Eggs Benedict
with arugula and strawberry salad

Active: 40 minTotal: 40 min

Eggs Benedict isn't just for brunch anymore. We went indulgent with this version, using smoked salmon and an easy homemade hollandaise sauce. To decide on a side dish to be served with this meal, we polled our Kitchen Heroes Facebook Group. A green salad won by a large margin, but we got lots of ideas for future meals!
Smarts: The measurements for the hollandaise will likely be too small to easily blend if you scale the recipe down to less than 4 servings. Use the hollandaise measurements listed for 4 servings even cooking for less people. (No one will complain about extra hollandaise!)

Tags

Ingredients

Servings:
4
Metric
Smoked Salmon Eggs Benedict:
  • English muffins - 4, halved
  • Eggs - 8
  • Vinegar, red or white wine - 1 Tbsp
  • Smoked salmon / lox - 4 oz (sub thick deli-sliced ham)
Immersion Blender Hollandaise:
  • Egg yolks - 2, discard whites
  • Lemon juice - 2 tsp
  • Butter - 4 Tbsp
  • Salt - 1/4 tsp
  • Red pepper flakes or cayenne (opt) - 1 pinch
Arugula and Strawberry Salad:
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Strawberries - 1 pint, halved
  • Arugula - 5 oz (sub baby spinach or any salad greens)
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make vinaigrette - Whisk together balsamic vinegar and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Strawberries - Slice in half. (Can be done 1 day ahead)
  3. English muffins - Slice English muffins in half.
  4. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

Make

  1. Fill a large saute pan with water. Add red or white wine vinegar and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
  2. Line a plate with paper towels and set it near the stove.
  3. While water is coming to a boil, make hollandaise. Combine egg yolks and lemon juice in a narrow glass or jar (pint canning jars work great). Heat butter in the microwave, until melted and hot, stirring every 30 seconds.
  4. Place an immersion blender in the egg yolks / lemon juice and blend while slowly adding the hot butter. Blend for about 20 seconds - the hollandaise should turn thick and creamy almost immediately. The hot butter will "cook" the egg yolks. (Note: If you don't have an immersion blender, you can use a blender. Some blenders are too large for 4 servings, so scale up to 8 servings if using this method. Blend on high while slowly adding the hot butter.)
  5. Stir in salt and red pepper flakes / cayenne, if using. Set hollandaise in a warm spot in the kitchen while poaching eggs.
  6. When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
  7. Use a slotted spoon to transfer eggs to paper towel.
  8. Toast English muffins.
  9. Top each English muffin half with salmon, an egg, and a drizzle of hollandaise.
  10. Toss strawberries, arugula, and almonds with vinaigrette until dressed to your liking.
  11. Season Eggs Benedict with some salt and pepper. Serve salad on the side. Enjoy!

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Reviews

This meal has 31 reviews

Never poached eggs before but that part turned out great. Unfortunately the smoked salmon didn’t really work for us in this and the hollandaise sauce never did seem to come out right ... Maybe the butter needed to be extra hot? The instructions made it seem to me like heat butter until melted but maybe it’s supposed to be heated beyond that. We ended up just poaching extra eggs and eating them with toast.

By: Deborah
Posted: Mar 23, 2019
Diet: Original

This was so delicious! I was amazed at how easy it was to make the sauce! Still think about this dinner.

By: Kate
Posted: Jul 12, 2018
Diet: Vegetarian

Added asparagus because someone has to pretend it's spring. Had to sit and watch the fella have a bagel with it, but the last laugh is on him (or me, I don't get the expression) because he's now got wheat fatigue and can't eat the strawberries (which had to be made into dessert as our rocket had wilted hard!).

By: Naomi
Posted: May 02, 2018
Diet: Paleo

The directions on this were so helpful -- I've never made hollandaise or poached eggs, and they turned out beautifully! I scooped my eggs out just before the 4 min mark. Served with sauteed kale. Used the leftovers to make a scrambled egg/salmon/cream cheese/red onion quesadilla for a late Saturday breakfast. Very happy husband.

By: Sarah
Posted: Apr 21, 2018
Diet: Gluten-free

It was fun to try and make at home. I cooked my eggs for 5 min and they were basically fully cooked. Would do less time next time. Subbed ham for the salmon.

By: Lindsey
Posted: Apr 16, 2018
Diet: Original

First time poaching eggs. Won't be my last.

By: Veronica
Posted: Apr 14, 2018
Diet: Original