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Perfect Smoked Salmon Eggs Benedict Recipe with Everything Seasoning Easy and Delicious

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A rich and satisfying brunch dish featuring silky smoked salmon, creamy hollandaise sauce, and a crunchy everything seasoning twist. Easy to prepare in under 30 minutes, perfect for special occasions or a cozy weekend breakfast.

Ingredients

Scale
  • 2 English muffins, split and toasted
  • 4 large eggs, fresh and room temperature
  • 4 oz thinly sliced smoked salmon (wild-caught or sustainably sourced)
  • Everything seasoning (blend of sesame seeds, poppy seeds, dried garlic and onion flakes, and salt), for sprinkling
  • 6 tablespoons (85g) unsalted butter, melted
  • 3 large egg yolks
  • 1 tablespoon (15ml) fresh lemon juice
  • Salt, to taste
  • Pinch of cayenne pepper
  • 1 tablespoon (15ml) white vinegar (for poaching eggs)
  • Fresh chives or dill, chopped (optional, for garnish)

Instructions

  1. Prepare the hollandaise sauce: Melt 6 tablespoons of unsalted butter in a small saucepan over low heat and keep warm.
  2. In a heatproof bowl, whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until light and slightly thickened.
  3. Set the bowl over a pot of gently simmering water (double boiler method). Whisk continuously while slowly drizzling in the warm melted butter until the sauce thickens and becomes creamy (about 3-5 minutes). Season with salt and a pinch of cayenne pepper. Keep warm but do not overcook.
  4. Toast the English muffins until golden and crisp. Set aside on serving plates.
  5. Fill a medium saucepan with about 3 inches of water and heat until just simmering. Add 1 tablespoon white vinegar.
  6. Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide eggs in one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks.
  7. Use a slotted spoon to remove eggs and drain on a paper towel.
  8. Assemble the eggs Benedict by placing smoked salmon slices on each toasted muffin half, topping with a poached egg, and spooning warm hollandaise sauce over the top.
  9. Sprinkle a generous pinch of everything seasoning over the sauce and eggs.
  10. Garnish with chopped fresh chives or dill if desired and serve immediately while warm.

Notes

Poach eggs one at a time to prevent sticking. Keep hollandaise sauce warm but do not overheat to avoid scrambling. Add everything seasoning just before serving to maintain crunch. Use fresh eggs for best poaching results. For dairy-free, substitute butter with vegan margarine and use plant-based milk to thin hollandaise.

Nutrition

Keywords: smoked salmon, eggs Benedict, everything seasoning, hollandaise sauce, brunch recipe, easy brunch, poached eggs

Find it online: https://fuzzyforker.com/perfect-smoked-salmon-eggs-benedict-recipe-with-everything-seasoning-easy-and-delicious/