Learn how to make excellent restaurant-quality eggs benedict with salmon!
Perfectly firm egg whites on the outside with a golden smooth egg yolk on the inside.
Eggs Benedict With Salmon and Avocado
Choosing the best salmon is the key for a perfect salmon recipe. Read more on different types of salmon here.
For more salmon recipes try salmon rice bowl, salmon salad, salmon burger, and salmon casserole.
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Eggs Benedict With Salmon Ingredients
For the poached eggs
- Large eggs- as fresh and cold as possible
- White mild vinegar- you can also use apple cider vinegar
- Kosher salt- to taste
For the Hollandaise sauce
- Egg yolks- as fresh as possible
- Kosher salt
- Black lemon pepper seasoning - if you do not have this, regular black ground pepper will do.
- Butter
- Smoked paprika- or regular paprika powder. Adds a little pop of color and flavor to the Hollandaise sauce.
- Lemon juice
- Warm water
To assemble
- Cured salted salmon- or smoked salmon
- English muffins- or your favorite buns, croissants, or even savory waffles
- Onion- whole white onion or red
- Avocado
- Garnish- smoked sea salt flakes
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Eggs Benedict With Salmon
- Pre-work. Prep your ingredients and toast the English muffins with some butter in a skillet/frying pan (or do this step after you’ve made the sauce).
- Make Hollandaise sauce with paprika. Fill a medium to large saucepan with water and bring to a low simmer. Set a glass mixing bowl on top, ensuring it doesn't touch the water. Whisk egg yolks and lemon juice vigorously for 3 minutes until light and doubled in volume.
- Gradually add melted butter- this should take about 6 to 8 minutes in total. Continue whisking until the desired consistency is met. Remove from heat and mix in salt, pepper, and paprika. Cover with a lid or plastic wrap and set aside to keep warm before ready to use.
- Make Poached eggs. Place the eggs into individual small ramekins or saucers. Heat a medium saucepan with a ½ full filled with water (room temp), bring to a simmer, and add salt and vinegar. Reduce the temperature until the surface has very small bubbles or almost no bubbles at all. It should be barely simmering.
- Slide eggs into simmering water as closely as you can. For a large saucepan, you can cook up to 4 eggs at once (fill the saucepan with ⅔ full of water ). Remove from heat, cover, and keep warm for 3 ½ minutes (or 4 minutes for firmer yolks).
- Remove the eggs, one at a time with a slotted spoon and place them onto a small plate lined with a kitchen paper towel to drain the excess water. The whites should be firm and egg yolks soft.
- Assembl. Add sliced avocado, salmon, onion slices, and poached eggs on top of the muffin, and pour the hollandaise sauce over the poached eggs. Top with (smoked) sea salt flakes, lemon pepper seasoning and paprika.
Tips
- Hollandaise sauce - Keep the water hot but not boiling to avoid scrambling the eggs while whisking. If uncertain, whisk the egg yolks with lemon juice beforehand.
- When you notice lumps forming, remove the bowl from heat, whisk vigorously, cool briefly, reduce the heat, and continue.
- Stir the sauce before pouring it over the poached eggs.
- If the sauce has thickened too much, add a tablespoon of warm water and whisk.
- Using fresh eggs is the key to perfect poached eggs. They hold their shape better and avoid excess liquid.
- If using older eggs, strain out the extra water to prevent stringing. Crack each egg into a strainer over a bowl, drain, then transfer to ramekins.
- Use cold eggs straight out of the refrigerator - this will ensure all the eggs will be cooked properly and have the same degrees of doneness.
- Vinegar for poached eggs - use mild vinegar-like rice or apple cider vinegar. It aids in the quick coagulation of the egg whites without altering the taste.
Serving Suggestions
- Sauteed spinach
- Sauteed mushrooms (champignons)
- Roasted tomato halves with cheese
- Oven-baked or steamed vegetables
- Steamed asparagus topped with olive oil or melted butter
- Potato Hashbrowns, potato rosti, roasted potatoes
- Lettuce/salad leaves - think frisee, rocket salad, ruccola
Julia's Tip
Prep all ingredients beforehand, avoiding last-minute tasks like avocado cutting or toasting the muffin.
Prep everything and keep warm before serving. Overall, this dish is best to be served as soon as ready and hot.
🥑 For more avocado recipes, try this Grated Egg Avocado Toast next!
Storing Instructions
Place any leftover Eggs Benedict with salmon in an airtight container or wrap them tightly in plastic wrap.
Keep them in the refrigerator for up to 1 to 2 days.
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Recipe Card
Eggs Royale
Learn how to make excellent restaurant-quality eggs benedict with salmon! Perfectly firm egg whites on the outside with a golden smooth egg yolk on the inside.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
Poached Eggs
- 2 large eggs, as fresh and cold as possible
- 1 tablespoon white mild Vinegar, or apple cider vinegar
- Kosher salt to taste
Hollandaise sauce with Smoked Paprika
- 3 egg yolks, as fresh as possible
- 1 teaspoon kosher salt
- ⅛ teaspoon black lemon pepper seasoning or regular black ground pepper
- ⅔ cup melted butter, warm (200g)
- ½ teaspoon smoked paprika or regular paprika powder
- 1 tablespoon lemon juice, half of a whole medium-sized lemon
- 2 tablespoon warm water
Eggs Benedict with Salmon (Eggs Royale)
- 3-4 ounces 4-6 slices Cured Salted Salmon (or Smoked Salmon)
- 2 English muffins or your favorite buns, croissants, or even savory waffles
- ½ of a whole white onion or red onion, sliced in thin half circles
- 1 large avocado
- Garnish with smoked sea salt flakes,, paprika, black lemon pepper seasoning, or regular ground black pepper
INSTRUCTIONS
- Prep. Prep your ingredients and toast the English muffins with some butter in a skillet/frying pan (or do this step after you’ve made the sauce).
- Make Hollaindaise sauce with paprika. Fill a medium to a large saucepan with water and bring to a low simmer. Place a glass mixing bowl over the top of the saucepan making sure that it won’t touch the surface of the water. Water should be barely simmering and not too hot boiling as your eggs may essentially become scrambled eggs). In the mixing bowl, whisk vigorously egg yolks, lemon juice for 3 minutes. The mixture should become lighter in color and double in volume.
- Gradually add melted butter (1 tablespoon at a time) - this should take you about 6-8 minutes in total. Continue whisking until desired consistency (it should be thick enough to pour but not too thin either. Remove from heat and mix in salt, pepper and paprika. Cover with a lid or plastic wrap and set aside to keep warm before ready to use.
- Make Poached eggs. Place the eggs into individual small ramekins or saucers. Fresh eggs are best to use as they hold their shape together and without excess white liquid around. Strain the excess liquid from the eggs with a small strainer if needed (See notes).
- Heat a medium saucepan with a ½ full filled with water (room temp), bring to a simmer, and add salt and vinegar. Reduce the temperature so that the surface has very small bubbles or almost no bubbles at all. It should be barely simmering and not disturbed at all.
- Pour/slide the first egg into the water as close to the water as you can. Quickly repeat the second eggs. Depending on the size of your saucepan you can make up to 4 eggs at a time (in this case, fill the saucepan with ⅔ full of water intiially). Once you have all the eggs in the saucepan, remove from heat, cover with a lid and keep warm for 3 ½ minutes (if you like your egg yolks more cooked, keep in water for 4 minutes).
- Remove the eggs, one at a time with a slotted spoon and place them onto a small plate lined with a kitchen paper towel to drain the excess water. The whites should be firm and egg yolks soft.
- Salmon Eggs Benedict - Eggs Royale. I love to serve eggs benedict on toasted English muffin, toasts, or similar. Add sliced avocado, salmon, onion slices, poached eggs, and pour the hollandaise sauce over the poached eggs. Top with (smoked) sea salt flakes, lemon pepper seasoning and paprika.
NOTES
Place any leftover Eggs Benedict with salmon in an airtight container or wrap them tightly in plastic wrap. Keep them in the refrigerator for up to 1 to 2 days.
ADD YOUR OWN PRIVATE NOTES
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia
Enjoy this fancy yet simple restaurant-quality Eggs Benedict! Please let me know down below in the comments if you make this recipe! Thank you, Julia!