There is nothing better than a delicious home-cooked breakfast on the weekend. So, this weekend, why not impress your family with this Smoked Salmon Eggs Benedict!

Smoked Salmon Eggs Benedict

This Smoked Salmon Eggs Benedict skips the ham and takes it straight to the good stuff. Toasted English muffins, buttery hollandaise, and smoky, rich salmon come together in one stacked bite. It’s savory, creamy, and just enough of a project to feel special without being a total time sink.

It’s great for brunch when you want something with a little more presence. If you’ve already got Traeger Smoked Salmon ready to go, you’re halfway there.

The hollandaise comes together fast over a double boiler. Once you get the whisking down, it’s just melted butter and yolks doing their thing.

Keep your eggs soft-poached, and don’t skip the butter on those muffins. This is one of those dishes where each part counts.

Why You’ll Love This Dish

Flexible For Add-Ons – Capers, herbs, or greens? Go for it.
Fancy Without The Fuss – It looks impressive but comes together in about 15 minutes.
Perfect For Leftover Smoked Salmon – Great use for weekend smoker runs.
Rich And Creamy – The hollandaise ties everything together.
Crowd-Pleaser Brunch – Serve for guests or just because it’s Saturday.

Recipe Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

English Muffins – Toasted for texture and strong enough to hold toppings.
Smoked Salmon – Use cold-smoked or Traeger-style hot smoked salmon. Serve at room temperature.
Eggs – Fresh is best for clean poaching and rich hollandaise.
Egg Yolks – Used in the sauce to create that signature creamy texture.
Lemon Juice – Adds brightness to balance the richness of the butter and yolks.
Salted Butter – Forms the base of the hollandaise. Melt it just before using.
Cayenne Pepper – Just a pinch for subtle heat in the sauce.

Try our classic Homemade Eggs Benedict, too!

How To Make This Recipe

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Prep The Salmon – Remove the smoked salmon from the fridge and let it come to room temp while you get everything else going.
Start The Hollandaise – Melt butter in the microwave. In a metal or glass bowl, whisk together egg yolks and lemon juice until they thicken slightly and double in volume.
Toast And Butter Muffins – Split and toast the English muffins. Butter them generously so they don’t soak up the sauce too fast.
Finish The Sauce – Place the bowl with yolks over a pot of simmering water (not boiling). While whisking, slowly drizzle in the melted butter. Keep whisking until the sauce is smooth and thick but pourable. Add a pinch of cayenne.
Poach And Assemble – Poach eggs in simmering water for about 4 minutes. Drain well. Place smoked salmon on top of buttered muffins, top with poached eggs, and spoon warm hollandaise over the top. Adjust sauce with a few drops of hot water if needed.

Serve with Blackstone Hash Browns!

FAQ

How do I make homemade Hollandaise Sauce?

There are many, many recipes out there for Hollandaise. However, there are just 5 basic ingredients.

What is in Hollandaise?
– butter
– egg yolks
– lemon juice
– salt
– pepper

The technique is to use a double boiler, and the key to a good Hollandaise sauce is to whip it, WHIP IT GOOD!

The consistency should be thickened but not solid, some use the “figure 8” test to check for the right thickness.

Personally, I just eyeball it.

What is the “figure 8” test?

Using your wire whisk, dip the tip into your sauce and lift, drawing a figure 8 right above the surface with the dripping sauce, if it stays on top for a second, it’s done!

It is really very simple to make, and well worth your effort!

Can I use powdered or packaged Hollandaise mix?

NO!

PLEASE DON’T! Stay away from the powdered sauce mixes.

If you have never tried homemade Hollandaise Sauce, now is the time to do so! You will not regret the little bit of extra work it takes and your guests will thank you!

Buy pasteurized eggs or farm eggs if you are concerned about food safety of cooking with uncooked yolks, but the hot butter does all the cooking you need it to for this sauce to be delicious and safe to eat.

Have some Caramel Rolls with this!

Tips For Perfect Poached Eggs

I hate to admit it, but poached eggs foiled me for a LONG time.

I tried all the different methods out there. With vinegar, without vinegar, swirling water, barely bubbling water, cold eggs, room temp eggs, fresh eggs, old eggs, draining out the loose whites, just cracking it into the water…

ALL OF IT.

And never could I get a properly poached egg at the end of that ordeal.

There are many opinions for what exactly is the “right” way to poach an egg. From all the methods I described above, and then also to leaving the pan uncovered with the burner on, or covered with the burner off. There are many gadgets and implements available from egg cookers to cute little poaching cups.

But basically all you need is a saucepan and the key is to use VERY fresh eggs. It takes a little practice to find the method that works the best for you.

I personally still prefer to add a little vinegar to the water to help avoid the “wisps”, and to crack your eggs into a small ramekin before gently slipping them into the simmering (not boiling) water. Turn the burner way down or completely off, cover and set your timer for 3-4 minutes. Then remove with a slotted spoon and pat with a paper towel to remove any excess water.

If you’ve never poached an egg before, just give it a whirl and practice a little bit. Eggs are great for breakfast, lunch, dinner or a snack.

My favorite little kitchen gadget for this is from OXO, and has made it super easy to get consistent results for egg poaching.

You’ll love our Traeger No-Flip Bacon!

Serve This With

This Eggs Benedict with Smoked Salmon is a meal in itself, but you may want to provide some sides to please the heartier of appetite. Here are a few ideas for sides that pair well with Eggs Benedict.

Try with Lemon Pepper Smoked Salmon

If you’re serving this for brunch?

Whenever you decide to serve this delicious Smoked Salmon Eggs Benedict, this is definitely a meal worthy of some company, or for anyone special in your life.

This dish is elegant and simple to make, yet complex in flavor with the combination of the velvety poached egg, the smoked salmon and the creamy hollandaise sauce.

A perfect dish to serve to your family and friends no matter what the occasion!

Yield: 2 servings

Smoked Salmon Eggs Benedict

This homemade eggs benedict has a heaping helping of Traeger smoked salmon and lots of creamy homemade hollandaise sauce.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

2 English muffins, split and toasted
8 ounces smoked salmon
4 eggs

Hollandaise Sauce

4 egg yolks
1 tablespoon lemon juice
1/2 cup salted butter
pinch cayenne

Instructions

Take your smoked salmon out of the fridge. You want to serve it at least at room temperature.
Place a small-to-medium sized pot of water on the stove over medium-low heat, and bring up to a low simmer.
Melt the butter in the microwave.
In a metal or glass bowl, vigorously whisk together the egg yolks and lemon juice until they are doubled in size and thickened slightly.
Toast the English muffins and liberally butter them.
Place the bowl over the top of the simmering pot of water.
Continue whisking while you drizzle in the melted butter. Keep whisking until all of the butter is incorporated into the egg yolk mixture, and the sauce is thickened to a pourable, but slightly jammy consistency.
Place the room temperature salmon on top of the buttered English muffins.
Poach your eggs, 1 or 2 at a time, in the simmering water for 4 minutes. Drain well, and place on top of the smoked salmon.
Repeat until all of the eggs are cooked, and then drizzle liberally with the hollandaise sauce. If it has thickened too much, you can drop a couple of drops of hot water in and whisk to loosen it up a bit.

Smoked Salmon Eggs Benedict