Brunch Like a King: Smoked Salmon & Spinach Benedict Recipe
Calling all brunch enthusiasts! Today, we’re taking you on a journey to create a restaurant-worthy dish right in your own kitchen: Smoked Salmon & Spinach Benedict. This elegant and flavorful dish is perfect for a special occasion, weekend treat, or simply to impress your loved ones.
Beyond the Restaurant
While brunch at a fancy restaurant can be tempting, this Smoked Salmon & Spinach Benedict recipe proves that creating a gourmet experience at home is easier than you think. With readily available ingredients and a few simple steps, you can enjoy the satisfaction of preparing and savoring this delicious dish in your own space.
Hollandaise or Bearnaise: Your Choice!
The magic of this recipe lies in its harmonious combination of textures and tastes. The rich and creamy hollandaise sauce (or bearnaise sauce, if you prefer) perfectly complements the smoky and delicate flavor of the smoked salmon. The addition of fresh spinach adds a vibrant green element and a touch of earthy flavor, while the toasted English muffin provides a sturdy and satisfying base.
Watch my Hollandaise Sauce Video Tutorial
Making it Your Own:
This recipe offers versatility to suit your preferences. Whether you choose to use a store-bought Bearnaise sauce, like Knorr, or embark on the rewarding journey of making your own, the final result will be equally delightful. Bearnaise sauce, a close cousin of hollandaise, boasts a similar creamy texture but adds a delightful depth of flavor with shallots and fresh tarragon leaves, perfectly complementing both the eggs and the smoked salmon.
Lox or Hot-Smoked Salmon? The Choice is Yours
This recipe welcomes both lox (cold-smoked salmon) and my very own hot apricot & honey smoked salmon. Each offers a unique taste profile. Lox provides a classic and delicate smoky flavor, while my hot-smoked salmon (video below) adds a touch of sweetness and a subtle smokiness, creating a delightful flavor combination.
Poaching Eggs for Eggs Benedict
- To poach the 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. You can also buy single egg poachers online.
This recipe can easily be prepared at home, whether you use a packaged Bearnaise Sauce, such as Knorr, or make your own. Bearnaise Sauce is very similar to a Hollandaise sauce, but with the addition of shallots and fresh tarragon leaves. It’s very complimentary to both the eggs, and the smoked salmon. I have made this recipe with both lox (cold smoked salmon) and a hot smoked salmon with great results.
Feel free to leave out the salmon for a vegetarian spinach Benedict or leave out the spinach for a classic Smoked Salmon Benedict. You can also switch out the salmon with crab or lobster!
More Breakfast Recipes
- Eggs Benedict
- Salmon & Cream Cheese Bagels
- Smoked Salmon Spread
- Eggslut Breakfast Sandwich
- Sourdough Breakfast Sandwich
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If you make this recipe, please leave me a comment and rating with a ❤️ or ⭐️⭐️⭐️⭐️⭐️. You can also find me on Instagram, X, Facebook or Tik Tok. Finally, be sure to subscribe to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together!
Smoked Salmon & Spinach Benedict
Recipe by Jason Hill – CookingSessions.comIngredients
- 8 fresh poached eggs
- 8 English muffin slices (4 muffins)
- 10 oz. package frozen chopped spinach heated and drained well
- 8 slices smoked salmon or lox
Béarnaise Sauce:
- 5 sticks butter (20 ounces)
- 1 shallot finely diced
- 1/2 cup white wine vinegar
- 2 teaspoons fresh tarragon finely minced
- 1/2 teaspoon ground pepper
- 6 egg yolks
- Salt and cayenne pepper to taste
- Few drops of fresh lemon juice
Instructions
Make Béarnaise Sauce
- Melt butter in a small pot and skim the surface of all the white froth at surface, revealing a clear yellow liquid (clarified butter). Combine shallots, vinegar, tarragon and pepper in saucepan and reduce by 3/4ths. Remove from heat and cool slightly. Transfer to a stainless steel bowl with clean rubber spatula.
- Add the egg yolks to the bowl, beating well with a wire whip. Hold the bowl over a hot water bath and beat yolks until thick and creamy. Remove bowl from heat and slowly ladle in the warm clarified butter, drop by drop. Season to taste with salt, cayenne and a few drops of lemon juice. Mix in a little more tarragon if desired. Keep warm before service, and hold no longer than 1 1/2 hours.
Prepare the Eggs Benedict
- Toast or broil the muffin halves and spread each with a little butter. Top each muffin slice with a spoonful of heated spinach, followed by the smoked salmon and one poached egg. Cover each muffin with hot Béarnaise sauce and serve.
