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Smoked Salmon Benedict

Smoked Salmon Benedict
  • ServingsServings


  • 12 large poached eggs
  • 1 tablespoon unsalted butter
  • 12 slices smoked salmon
  • 6 plain English muffins split, or toasted Challah bread
  • Hollandaise Sauce, recipe linked
  • 1 tablespoon finely chopped fresh chives


To serve, toast the English muffin halves or challah bread slices spread with butter and divide them among 6 warmed plates. Top each half with a slice of smoked salmon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

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