Smoked Salmon Benedict

Food for Thought by Chef Katie Chin, For recipes, visit

My husband (new and improved) took my twin seven year-olds camping over the weekend.  For the first time in years I slept in without having little monsters jumping on me at 6am!  Lying in my cozy bed, it brought back memories of waking up alone after leaving my ex years ago.   It was such a strange feeling —  relieved, yet lonely;  at peace, yet unhinged.  In that half-conscious state, I’d awake thinking everything had been a bad dream.  I felt like I could lie there for hours swirling in the memories, regrets, self-doubt and finally resolution that I had done the right thing.  But I forced myself to get up and get on with it.  I got up and made myself a fabulous breakfast and poured myself a mimosa.  It was the first day of the rest of my life and I decided it should begin with champagne.  If you have one of those mornings, I hope this will inspire you to whip up this delicious recipe for Smoked Salmon Benedict and celebrate the first day of your amazing new life!!


Smoked Salmon Benedict


Hollandaise Sauce:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 eggs
6 ounces smoked salmon
4 English muffins, split
Chopped parsley or chives for garnish
  1. Make the sauce:  Vigorously whisk the egg yolks and lemon juice together in a medium bowl and until the mixture is thickened (volume should be doubled).   Transfer the mixture to a double boiler.   Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and set aside.
  2. Poach the eggs:  Fill a small pot or shallow pan with 3 inches or so of water. Heat over medium heat until just simmering (not boiling). From just above the surface, crack an egg into the water (you can cook multiple at a time depending on the size of your pot or pan).  Poach for about 3 minutes, or until the eggs are set. Using a slotted spoon, remove the eggs from the water and drain on a paper towel-lined plate. Repeat with the remaining eggs.
  3. Put two English muffin halves on each of four plates. Top with smoked salmon, then one poached egg per disk. Drizzle with reserved Hollandaise sauce over and garnish with chopped parsley or chives. Serve immediately.

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