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Flavorful Smoked Salmon Eggs Benedict Recipe with Easy Sriracha Hollandaise

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A cozy and satisfying brunch dish featuring poached eggs, smoked salmon, and a creamy, spicy sriracha hollandaise sauce. Perfect for special occasions or a weekend treat.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching)
  • 4 English muffin halves, toasted
  • 6 ounces smoked salmon, thinly sliced
  • Fresh dill or chives, chopped (for garnish)
  • 2 tablespoons white vinegar (for poaching)
  • 3 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter (melted and warm)
  • 1 to 2 teaspoons sriracha (adjust to taste)
  • Salt and white pepper, to taste

Instructions

  1. Prepare the sriracha hollandaise: In a blender, combine 3 egg yolks and 1 tablespoon lemon juice. Blend for about 30 seconds until slightly thickened and pale.
  2. Melt 1/2 cup unsalted butter until warm but not browned.
  3. With the blender running on low, slowly drizzle the warm melted butter in a thin stream into the egg yolk mixture to emulsify the sauce.
  4. Add 1 to 2 teaspoons sriracha, salt, and white pepper to taste. Blend briefly to combine. Keep the sauce warm.
  5. Poach the eggs: Fill a medium saucepan with about 4 inches of water. Heat until just below simmering (around 180°F). Add 2 tablespoons white vinegar.
  6. Crack one egg into a small bowl. Create a gentle whirlpool in the water and slide the egg into the center. Poach for 3 to 4 minutes for runny yolks.
  7. Use a slotted spoon to lift the egg out and drain excess water. Repeat with remaining eggs.
  8. Toast the English muffins until golden and crisp.
  9. Assemble the eggs benedict: On each muffin half, layer smoked salmon slices, then top with a poached egg.
  10. Spoon generous amounts of sriracha hollandaise over the top.
  11. Garnish with fresh dill or chopped chives.
  12. Serve immediately with optional sides like arugula salad or breakfast potatoes.

Notes

If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Dunk eggs briefly in warm water to reheat if needed. Use fresh eggs for best poaching results. Adjust sriracha to taste to avoid overpowering the salmon.

Nutrition

Keywords: smoked salmon, eggs benedict, sriracha hollandaise, brunch recipe, poached eggs, easy hollandaise, spicy sauce

Find it online: https://gleefulfork.com/flavorful-smoked-salmon-eggs-benedict-recipe-with-easy-sriracha-hollandaise/