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Foolproof Salmon Eggs Benedict Recipe | Gourmet Food World

Foolproof Salmon Eggs Benedict Recipe

by Gourmet Food World
Need a foolproof, mom-will-love-you-forever Mother's Day breakfast in bed idea? This Salmon Eggs Benedict recipe should do the trick! Not only do we teach you how to make foolproof eggs Benedict, we also glam them up with salmon and caviar for the ultimate indulgence. Perfect for a breakfast or brunch when you want to impress.

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Cook Time:
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Yield: Serves 4 to 6

Foolproof Salmon Eggs Benedict Recipe Instructions

  • 4 eggs
  • 4 English muffins
  • 8 ounces Salmon cooked (broiled, poached or oven-baked works just as well)
  • 1 cup Hollandaise sauce
  • Fresh parsley, chives or dill (optional)
  • Kosher salt and freshly ground black pepper
  • 1 oz. caviar
  • Special equipment: fine mesh strainer, instant-read thermometer.

  1. Prepare the english muffins by toasting them and halving them. Reserve.
  2. Heat a medium pot of water until just simmering, then turn down the heat until it’s almost boiling – the water should be moving but not bubbling.
  3. Break one egg onto a small bowl, then pour it gently, over a fine mesh strainer. Swirl, removing any loose egg whites that fall through the strainer.
  4. Once strained, very slowly and gently place the egg into the water. With a wooden spoon, swirl water around, for about 10 seconds until the eggs begin to set. Repeat for all four eggs Stirring occasionally, cook for about 4 minutes – eggs whites should be fully cooked while yolks should be soft.
  5. Using a slotted spoon, remove each egg from the water. Place one egg on top of each muffin, then drizzle a good amount of Hollandaise sauce to cover the egg and muffin – you want excess to drip down the sides. Garnish with caviar and parsley.

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