Make Easter Brunch special with Smoked Salmon Eggs Benedict! Top a puff pastry with smoked salmon, a poached egg, and homemade hollandaise sauce.
My kids laugh at me. Every time we go out to breakfast, I order the same thing. Eggs Benedict. If it’s on the menu, I’m having it. Then I’m in a food coma for a few hours afterward no matter how much coffee I drink. It’s worth it.
Eggs Benedict is my favorite breakfast dish. Smooth and tangy hollandaise sauce is the best part. It pairs so wonderfully with the poached egg and salty ham. The Machine Shed restaurant in Clive, Iowa serves Eggs Benedict on a homemade sourdough English muffin. Oh my!!
Then one day I’m visiting other blogs through the Thursday Favorite Things link party. Kit at The Kittchen has an amazing recipe for Puff Pastry Breakfast Tarts. O0000…I love puff pastry. I like to use it on top of Chicken Pot Pie. Her dish looks amazing! It’s a puff pastry topped with pesto, prosciutto, asparagus, manchego cheese, and an egg. I comment that smoked salmon would be wonderful to use as well. Kit agrees!
Kit’s Puff Pastry Breakfast Tarts inspired my Smoked Salmon Eggs Benedict. I shared my creation with her and am thrilled to say she loves it! What a compliment from a veteran food blogger! Thank you, Kit!
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How to Make Smoked Salmon Eggs BenedictPrint
Smoked Salmon Eggs Benedict
Smoked Salmon Eggs Benedict makes Easter brunch special! Top a puff pastry topped with smoked salmon, a poached egg, and homemade hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Cuisine: American
1 sheet frozen puff pastry
4 slices smoked salmon
4 poached eggs
About 1 cup hollandaise sauce
Cut the sheet of puff pastry into four equal squares.
Bake on a parchment-lined cookie sheet until golden brown and puffed. This takes about 15 minutes.
While the puff pastry is baking, poach the eggs. The simplest way to poach eggs is to fill a saucepan about 2/3 full with water. Drizzle some olive oil in the water and bring the water to a good simmer (not a rolling boil).
Carefully crack the eggs right into the water and poach for about 1 1/2 – 2 minutes. Then remove from the simmering water with a slotted spoon.
Keep them in a small dish until you’re ready to place them on the puff pastry.
When the puff pastry squares are baked, top them with one slice of smoked salmon each.
Then top each one with a poached egg.
Finish with about three tablespoons of homemade hollandaise sauce on top. Garnish with fresh or dried dill.
Serve with fresh fruit or a side of sauteed asparagus.
Keywords: smoked salmon eggs benedict, Easter brunch, breakfast, puff pastry, smoked salmon, hollandaise sauce
How to Make Homemade Hollandaise Sauce
You guys, there’s nothing like homemade hollandaise sauce. It isn’t difficult at all to make. It’s so rich and tangy! My hollandaise sauce is very yellow because I have my own laying hens. The yolks in their eggs are a beautiful, deep yellow.
If you’re ever considering getting laying hens, I recommend Black Astralorpes. They’re docile and lay lots of medium-sized eggs. Even if you live in town, check with your city council. Many towns are now allowing people to keep a certain number of hens as long as they keep no roosters.Print
This is a basic hollandaise sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 2 cups 1x
- Category: sauce
- Cuisine: French
6 egg yolks
1 stick of butter (no margarine) cut into small pieces
4 Tablespoons fresh or frozen lemon juice
1/2 teaspoon salt
Heat water over medium heat in a double boiler. When the water it hot but not simmering or boiling, add the egg yolks and lemon juice and whisk together well. Then add 1/3 of the butter and whisk into the egg yolk mixture until it melts. Repeat with the rest of the butter. Whisk the hollandaise sauce continually until it thickens but runs off a spoon. You don’t want it thick like pudding.
Remove the hollandaise sauce from heat immediately when the desired consistency is reached. Use it to top the Smoked Salmon Eggs Benedict.
Use fresh squeezed or frozen lemon juice rather than bottled for the best flavor.
Keywords: hollandaise sauce, eggs benedict, smoked salmon eggs benedict, Easter brunch
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