Salmon Eggs Eggs Benedict

Name: Salmon Eggs Eggs Benedict
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 Eggs; 2 tbs White Wine Vinegar; 2 English Muffins; To serve Butter; 8 slices Smoked Salmon; 2 tsp Lemon Juice; 2 tsp White Wine Vinegar; 3 Yolkes Egg; 125 g Unsalted Butter

A classic American breakfast from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

308

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as American Breakfast in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/73606/eggs-benedict-with-smoked-salmon-and-chives

Ingredients

4Eggs
2 tbsWhite Wine Vinegar
2English Muffins
To serveButter
8 slicesSmoked Salmon
2 tspLemon Juice
2 tspWhite Wine Vinegar
3 YolkesEgg
125 gUnsalted Butter

Instructions

01
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.
02
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.
03
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.