Seared Salmon Eggs Benedict

For me, it wouldn’t be brunch without Eggs Benedict! This Salmon Eggs Benedict recipe is the perfect addition to your Easter brunch table.

If Eggs Benedict is your brunch choice like me, then you just have to try my Filet Mignon Eggs Benedict, Honey Butter Glazed Chicken and Waffles Eggs Benedict, or my Classic Keto Eggs Benedict. They are all soooooo delicious!

What is Eggs Benedict?

Eggs Benedict is an American breakfast or brunch dish, consisting of two halves of an English muffin, each usually topped with Canadian bacon, a poached egg, and hollandaise sauce. But, for this recipe, we’re using a piece of seared salmon! It makes this recipe a little more like Spring!

There are several variations of how the dish came to be. One is that a hungover stockbroker by the name of Lemuel Benedict claimed to have invented eggs benny in New York’s Waldorf Hotel in 1894 by ordering buttered toast, poached eggs and crisp bacon with hollandaise sauce. And thus, the dish was born.

What ingredients are needed to make the Seared Salmon Eggs Benedict?

Eggs– I use large eggs for the recipe, though any size would work. I don’t go smaller than large because you want enough egg on each piece. You can also use extra large and jumbo.

Salmon– either farm raised or wild salmon is good in the eggs benedict. It’s just a personal preference as to which you want to use. You do need a fresh fish and not smoked salmon or lox for this recipe.

English muffins- English muffins are the classic bread to use for eggs Benedict. Though other types of bread can be substituted.

Vinegar– Poaching an egg in a little vinegar helps the egg maintain its shape while cooking. The vinegar helps the egg whites cook faster, making the egg stay together better.

Spinach– I like to add spinach to eggs Benedict just for an added bonus. It gives the monotone dish a splash of color. And it’s used as a layer or barrier between the bread and juicy protein. It will stop some of the sogginess that can happen.

Lemon juice- Lemon juice helps keep the hollandaise from separating and also adds a touch of acidity or tanginess to the sauce. You can also use vinegar instead, but I prefer lemon.

Butter– Butter is an essential ingredient in hollandaise sauce. It helps stabilize the sauce so that it doesn’t curdle and stay silky smooth!

How is Seared Salmon Eggs Benedict made?

To make the eggs Benedict, start with making the the salmon. Most salmon eggs Benedict recipes use thin slices of smoked salmon. This is a good option, but I wanted something a bit more filling.

For this recipe, I’m using pieces of seasoned seared salmon fillets. I tried to find a piece of salmon that had more of a rectangle shape, so when I cut it in half, I got 2 square-like pieces.

Remove the skin from the back of the salmon fillets by peeling it off slowly. Season each piece with salt and pepper, then add them to a hot pan to cook for about 4 minutes on each side. If you like your salmon a bit more on the medium-rare side, then cook on each side for less time. When done, place the fish on a plate and set the piece aside.

Next prepare the English muffins. Cut English muffin in half and toast each half in a toaster or the broil option in your oven. Toast them until just browned. You don’t want them to be extra toasted because you need to be able to cut through the bread while eating the dish.

Next, make the sautéed spinach. In a pan over medium heat, sauté spinach with a little salt, pepper and olive oil until the leaves just begin to wilt. You don’t want the spinach to get too mushy and it continues to cook a bit after removing it from the heat. Set the pan aside while you prepare the hollandaise sauce.

What is hollandaise sauce?

Hollandaise sauce is a French based an emulsion of egg yolks and butter with a bit of lemon juice to bring the sauce together. And it’s so freaking delicious on top of a poached egg!

How do you make hollandaise sauce?

To make the hollandaise sauce, place the egg yolks and lemon juice in a stainless steel bowl. Whisk vigorously. You really want to combine them well.

Place the bowl over a small pot with a little water that’s lightly boiling. You do not need a rapid boil for this sauce.

Pour in melted butter and keep whisking just until the sauce gets a bit thicker. The sauce should not become overly thickened. Add salt and pepper to taste. Set aside.

While you’re making the sauce, bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let eggs cook until the egg white is done and the yolk is still runny, about 3 minutes.

If you prefer more of a cooked yolk, continue to poach the eggs for a longer period of time. About an extra 2 minutes or so, until the yolks no longer giggle when the eggs are lifted out of the water with a slotted spoon.

I love a runny yolk. Especially when you cut the egg and it runs out and combines with the hollandaise sauce. There’s nothing better!

How is Seared Salmon Eggs Benedict assembled?

To put this dish together, place down both English muffin halves on a serving plate. Divide the sautéed spinach between the two. I like to add the spinach after the bread to prevent the bread from getting soggy too quickly.

Place a salmon fillet on top of the spinach. Add a poached egg on top of each salmon fillet. Drizzle each piece with a good amount of hollandaise. I probably pour on more than I need! Lol. Garnish with chopped dill and scallions.

What to serve with Seared Salmon Eggs Benedict?

Eggs Benedict is just perfect on it’s own. But If you want something to pair with it, you can have hashbrowns, home fires, a salad, or even sauteed vegetables.

And if it’s a brunch and you want a cute cocktail to go with it, then you should try my Meyer Lemon Aperol Cocktail, or Grapefruit Gin Spritz.

Other options for the salmon in the Eggs Benedict:

If seared salmon really isn’t your thing, don’t worry! There are tons of eggs Benedict variations.

I’ve also made eggs Benedict with sliced ham, sautéed shrimp, sausage patties, and crab cakes too! You can also go vegetarian (not vegan, well, because of the eggs and sauce) and add sautéed mushrooms, tomatoes, avocado slices, asparagus and more!

Frequently Asked Questions:

It’s possible to reheat leftover Egg Benedict, I’ve done it before. But, it won’t be exactly the same as when you make it fresh. The egg yolk will cook a bit so it won’t be as runny, if runny at all. And the sauce can start to separate a bit. It’s better if you are able to reheat the components separately and then put the dish back together. Though, it still will not be as good as if you make it fresh.

Yes, you definitely do not have to make eggs benedict just for one. I make it for my family of four all the time. I also make it when we has several friends over and I end up making about 12-16 eggs benedict. All of the parts are easy to make in bulk except the eggs. This will take the longest. I just have to make them in batches. In a large pot of simmering water, I make 4 eggs at a time, remove them when they’re done, then poach another 4 eggs. Repeat until all of the eggs are made.

English muffins are the traditional bread in an eggs benedict recipe. You can really use any bread that can be toasted. Other options are sliced bread, baguettes, and even croissants!

Here are other great brunch recipes for your Easter celebration