Salmon Eggs Eggs Benedict
If you've got english muffins and smoked salmon, you're most of the way to this American breakfast: about 75 minutes of cooking across 10 steps. You'll find the full ingredient list (with a scaler to change the servings), 10 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and saucepan. At medium difficulty across 10 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Dairy Egg Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- First make the Hollandaise sauce.
- Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
- Place the bowl over a pan of simmering water and whisk until mixture thickens.
- Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins.
- Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar.
- Lower the heat so that the water is simmering gently.
- Stir the water so you have a slight whirlpool, then slide in the eggs one by one.
- Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.
You'll use: Pan · Saucepan · Whisk
Watch how it's made
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Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Salmon Eggs Eggs Benedict
- Cream Cheese Tart Starter
- Rocky Road Fudge Dessert
- Hot Chocolate Fudge Dessert
- Vegan Chocolate Cake Vegetarian
Tips & common questions
How long does Salmon Eggs Eggs Benedict take to make?
About 75 minutes from start to finish — an estimate based on the 10 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Salmon Eggs Eggs Benedict via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.