Breakfast • Brunch

Eggs Benedict

Name: Eggs Benedict
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 English muffins split; 4 large eggs plus 2 large egg yolks; 4 oz smoked salmon; 1/2 cup unsalted butter melted and hot; 1 tbsp fresh lemon juice; 1 tbsp white vinegar; 2 tbsp chopped fresh chives; 1 tbsp softened butter plus 1/2 tsp kosher salt and black pepper

Toasted English muffins with smoked salmon, poached eggs, and warm lemon hollandaise for classic brunch.

Updated: Oct 6, 2026

⏱ 35 mintotal

2servings

620 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 35 min.
Serves 2 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 35 min, this eggs Benedict serves 2. Eggs Benedict with smoked salmon is a classic brunch plate of toasted English muffin halves layered with silky salmon, poached eggs, and warm lemon hollandaise.

Helpful guides

Instructions

Step 1

Fill a saucepan with three inches of water, add vinegar, and bring to a gentle simmer with tiny bubbles. Melt butter in a small pan until hot. Split muffins, portion salmon, separate yolks, juice lemon, and warm two plates.

Setup matters because poaching and assembly move quickly.

Step 2

Whisk yolks, lemon juice, and a pinch of salt in a heatproof bowl until pale. Set over simmering water without touching it and drizzle in hot butter slowly, whisking constantly until thick and glossy. Keep warm, not hot.

Thin with a teaspoon of warm water if too thick.

Step 3

Spread cut sides of muffins lightly with softened butter and toast in a skillet or toaster until golden and crisp at edges. Crisping is essential so the base resists sauce and yolk without turning soggy. Place two halves on each warm plate and top with folded salmon slices.

Step 4

Crack each egg into a small cup. Stir simmering water to create a gentle whirlpool, slide in two eggs, and poach three minutes until whites are firm and opaque with yolks still soft. Lift out with a slotted spoon and drain briefly.

Repeat with remaining eggs.

Step 5

Set one poached egg on each salmon-topped muffin half. Spoon warm hollandaise generously over each egg, letting it coat the top and drip slightly. Scatter chives, add black pepper and a pinch of salt, and serve at once with lemon wedges for brightness.

Step 6

Serve immediately while yolks flow and sauce is smooth. Check eggs reach 160 degrees Fahrenheit with fully set whites. Do not hold hollandaise or poached eggs at room temperature over two hours.

Discard leftover sauce the same day rather than storing it.

Troubleshooting — fixes, not repeats

If hollandaise splits or looks oily, it overheated or butter went in too fast; whisk in one tablespoon of hot water off heat until smooth, and keep the bowl warm rather than simmering.
If poached whites spread into wisps, eggs are older or water boils too hard; use fresh eggs, keep a bare simmer, crack into cups first, and trim loose strands with a spoon.
If muffins turn soggy, they were under-toasted or sauced too early; toast until edges brown, drain eggs well, and spoon hollandaise only just before eating.
If yolks cook through, poaching ran long or water was too hot; pull at three minutes when whites are set but centers jiggle, since carryover heat firms them while draining.

Make it your way

For classic ham Benedict, replace salmon with two slices of Canadian bacon browned one minute per side, keeping eggs and hollandaise unchanged.
For a vegetarian Florentine version, swap salmon for wilted spinach squeezed dry, about one cup per serving.
For richer sauce, whisk one teaspoon of Dijon into yolks before adding butter.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat eggs gently in hot but not boiling water for one minute until center reaches 165 degrees Fahrenheit.

FAQ

Can I make hollandaise ahead?
Hollandaise is best fresh and should be used the same day. Hold it up to 30 minutes in a warm spot, whisking occasionally, and thin with warm water if thick. Do not refrigerate and reboil it, because reheating scrambles the yolks and breaks the emulsion.

Why do my poached eggs spread?
Older whites are thin and feather in water. Use the freshest eggs available, keep water at a bare simmer with vinegar, slide eggs in gently, and avoid crowding the pan. Straining cracked eggs through a fine mesh sieve for ten seconds also removes watery outer white.

What can I use instead of English muffins?
Toasted ciabatta halves, crusty sourdough, or polenta cakes work when muffins are unavailable. Choose something sturdy and toast until crisp so it holds sauce. Keep salmon, poaching time, and hollandaise the same, adjusting only toast time to reach golden edges.