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Smoked salmon benedict topped with poached eggs, hollandaise sauce, and garnished with fresh scallions and herbs.

Smoked Salmon Benedict with Hollandaise Foam

Thiselevated take on classic eggs Benedict features smoked salmon, perfectlypoached eggs, and a luxurious hollandaise foam. Garnished with fresh dill orchives, it’s the ultimate indulgence for a special breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Breakfast
Cuisine: French-Inspired
Calories: 40
Ingredients Method

Ingredients
  

ingridients for salmon
  • 4 large eggs for poaching
  • 2 English muffins split and toasted
  • 4 slices of smoked salmon
  • Fresh dill or chives for garnish
Ingredients For the Hollandaise Foam:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter melted
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon lecithin optional, for stabilizing the foam

Method
 

  1. Make the Hollandaise Foam: In a heatproof bowl, whisk together the egg yolks, lemon juice, and water. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens slightly. Slowly drizzle in the melted butter, continuing to whisk until the sauce is smooth and velvety. Season with salt.
  2. If using a whipping siphon, add lecithin to the hollandaise and transfer the mixture to the siphon. Charge the siphon with gas and shake vigorously to create the foam. Set aside.
  3. Poach the Eggs: Bring a saucepan of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes, until the whites are set but the yolk remains soft.
  4. Assemble the Benedict: Place a slice of smoked salmon on each toasted English muffin half. Top with a poached egg and a generous dollop of hollandaise foam. Garnish with fresh dill or chives.
  5. Serve and Enjoy: Serve immediately, with a side of fresh fruit or a light salad for a complete, elegant breakfast.