Delicious Easter Smoked Salmon Eggs Benedict

If you ask me, Eggs Benedict is already pretty special, but this Easter version takes it up a notch.

This brunch-worthy dish combines the classic elements we all love – perfectly poached eggs and creamy hollandaise sauce – with tender smoked salmon. The combination just works so naturally together, especially when served on top of toasted English muffins.

I like to add a small handful of fresh dill and a squeeze of lemon to bring out the salmon’s flavor. The whole thing comes together in a way that feels fancy but isn’t actually complicated to make.

It’s the kind of breakfast that makes any spring morning feel like a special occasion, perfect for Easter Sunday or any weekend when you want something a little extra nice.

What Kind of Smoked Salmon Should I Use?

When shopping for smoked salmon, you’ll typically find two main types at the store: hot-smoked and cold-smoked (also called lox). For eggs benedict, cold-smoked salmon is the way to go – it has that silky, buttery texture that pairs perfectly with hollandaise sauce and runny eggs. You’ll find it in the refrigerated section, usually near the seafood counter, and it should have a bright pink color and smooth appearance. While Norwegian and Scottish varieties tend to be a bit pricier, any good quality cold-smoked salmon will work great in this recipe. Just make sure to take it out of the fridge about 15 minutes before serving so it can come to room temperature, which helps bring out its best flavor.

Options for Substitutions

This eggs benedict recipe can be adapted with several substitutions if needed:

• English muffins: You can swap these for bagels, sourdough bread, or even regular toast. Just make sure to toast them well so they can hold up to the toppings.
• Smoked salmon: While smoked salmon gives this dish its signature taste, you could use gravlax, hot-smoked salmon, or even canned salmon in a pinch. For a non-fish option, try thin-sliced ham or turkey.
• Fresh dill: If fresh dill isn’t available, use dried dill (about 2 teaspoons), or try fresh chives or parsley instead.
• Avocado: You can skip the avocado or replace it with cucumber slices or cream cheese for a different take.
• Capers: If you’re not a fan of capers or don’t have them, try chopped pickles or green olives for that briny taste, or just leave them out.
• Heirloom tomatoes: Any ripe tomato variety will work here, or you could use roasted red peppers as an alternative.
• Eggs for poaching: This is a key ingredient that shouldn’t be substituted for the classic benedict style, but you could make the eggs over-easy if poaching seems too tricky.

Watch Out for These Mistakes While Cooking

The trickiest part of eggs Benedict is getting those perfectly poached eggs – adding a splash of vinegar to your simmering water helps the egg whites coagulate quickly, and creating a gentle whirlpool in the water before dropping in your eggs keeps them from spreading out too much. When making hollandaise sauce, the most common mistake is letting the sauce get too hot, which can cause it to separate or scramble – keep the heat low and whisk constantly, removing from heat periodically if needed. To prevent your English muffins from getting soggy, toast them until they’re golden brown and crispy, and assemble your Benedict just before serving. For the best results with smoked salmon, take it out of the fridge 15-20 minutes before serving to let it come to room temperature, which brings out its full flavor and silky texture.

What to Serve With Eggs Benedict?

Since eggs Benedict is such a rich breakfast dish, I like to balance it out with some lighter sides that complement those creamy, savory flavors. Fresh fruit like berries or citrus segments add a bright pop of flavor and help cut through the richness of the hollandaise sauce. A simple mixed green salad dressed with just olive oil and lemon juice works perfectly here too. If you’re serving this for brunch and want to make it more filling, crispy breakfast potatoes or hash browns are always crowd-pleasers – they’re especially good for soaking up any extra hollandaise sauce that drips onto the plate!

Storage Instructions

Keep Components Separate: Since Eggs Benedict is best enjoyed fresh, I recommend storing any leftover components separately. Keep the smoked salmon in an airtight container in the fridge for up to 3 days. The sliced avocado is best stored with a squeeze of lemon juice to prevent browning.

Hollandaise Sauce: Unfortunately, hollandaise sauce doesn’t store well and is best made fresh. If you absolutely need to keep it, store it in an airtight container in the fridge for no more than 1-2 days, but know that the texture might change when reheated.

Prep Ahead: To save time in the morning, you can slice your tomatoes and prepare your garnishes the night before. Keep the prepped ingredients in separate containers in the fridge. When you’re ready to serve, just poach fresh eggs and make a new batch of hollandaise sauce – your breakfast will taste like it’s from a fancy café!

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 60-70 g
• Fat: 190-210 g
• Carbohydrates: 90-100 g

Ingredients

• 4 english muffins, halved
• 1 large avocado, sliced
• 2 tablespoons fresh dill
• 1 tablespoon capers
• 3 ounces of smoked salmon
• 2 heirloom tomatoes for serving
• 4 large eggs
• 1 tablespoon white vinegar
• Pinch of salt
• 4 large egg yolks
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1/2 cup melted butter

Step 1: Prepare Ingredients and Hollandaise Sauce

Begin by preparing all necessary ingredients for assembly: unpackage the smoked salmon, slice the avocado, chop the fresh dill, and ready any additional garnishes.

Start on the Hollandaise sauce by filling a saucepan with a small amount of water, ensuring that the water level is low enough that a mixing bowl placed over it will not touch the water’s surface.

Bring the water to a low simmer.

In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt, and freshly ground black pepper until the mixture becomes thick and pale.

Place the bowl over the simmering water and continue whisking vigorously.

Slowly add the melted butter, a tablespoon at a time, while whisking continuously.

This process will take several minutes until the sauce is thickened to your desired consistency.

Remove from heat, cover with plastic wrap, and keep warm.

Step 2: Toast the English Muffins

Preheat a large frying pan and melt 1 tablespoon of butter in it, or use olive oil if preferred.

Once the butter is melted, add the English muffins to the pan and toast them on both sides until golden.

Alternatively, brush the muffins with melted butter, place them onto a baking sheet, and toast them in the oven under the broiler for a couple of minutes.

This creates a warm and crispy base for your dish.

Step 3: Poach the Eggs

In a separate saucepan, bring water to a low simmer.

Add a splash of vinegar and season the water with salt.

Crack one egg at a time into a small ramekin.

Swirl the simmering water in one direction and gently drop the egg into the center.

If your saucepan is large enough, you can poach multiple eggs at once.

Allow the eggs to cook for 1 1/2 to 3 minutes.

You’ll know they’re done when the egg white is firm yet the yolk remains soft.

Remove them using a slotted spoon and place on paper towels to remove excess water.

Step 4: Assemble and Serve

To assemble the sandwich, begin by placing sliced avocado on the toasted English muffin.

Next, add a layer of smoked salmon, followed by a poached egg.

Drizzle a generous amount of Hollandaise sauce over the top, adding a rich and savory flavor.

Garnish with fresh dill and capers if desired.

If your Hollandaise sauce has thickened too much, simply whisk in a tablespoon of hot water to achieve the right consistency.

Serve your dish immediately and enjoy your delicious creation!