Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict. Photo by Veronica Hill.

Smoked Salmon Eggs Benedict. Photo by Veronica Hill.

Eggs Benedict is one of my favorite dishes. Despite the high calorie count, I order it almost every time we go out to breakfast. This dish can be easily prepared at home, whether you use a packaged Hollandaise sauce, such as Knorr, or make your own.

One of my favorite twists on this classic is adding smoked salmon, sauteed spinach and a Bearnaise sauce (a Hollandaise sauce with tarragon added).

To poach eggs, start with very fresh eggs for best results. Heat about 2 inches of water in a deep saucepan to a gentle simmer and stir in 1 tablespoon of cider or white wine vinegar to help the eggs keep their shape. Break eggs close to the simmering water. Immediately and gently push the whites over the yolk with a wooden spoon for 2-3 seconds, then proceed with the other eggs. After 4 minutes, remove the first egg with a slotted spoon; the white should be set and the yolk should still be soft.

Smoked Salmon Eggs Benedict


  • 8 slices smoked salmon
  • 1 cup baby spinach leaves

  • 2 tablespoons butter

  • Salt and freshly ground black pepper

  • 4 English muffins or sliced focaccia, toasted

  • 4-8 poached eggs

  • 1/4 cup tarragon vinegar

  • 4 black peppercorns
2 tablespoons fresh tarragon, roughly chopped
  • 4 egg yolks
  • 1 cup unsalted butter, cubed
  • 1 tablespoon chervil


  1. To make sauce, reduce vinegar with peppercorns to one tablespoon. Add a tablespoon of tarragon and set aside. Heat yolks in a bowl over hot boiling water. Add a few cubes of butter, stirring constantly with a wooden spoon. Allow yolk to thicken after each addition before adding more. Add vinegar and season well. Just before serving, add remaining tarragon and chervil.
  2. Saute spinach in butter; season well. Drain, then squeeze dry.
  3. Place slices of salmon on toasted muffins, top with some spinach and a poached egg or two. Top with the sauce.