Eggs Benedict with Salmon
An exquisite breakfast worthy of kings! Eggs Benedict with salmon only seems hard to make, but in fact it is not say difficult. The dish combines a toasted bun, greens, fish, a poached egg and the most delicate hollandaise sauce.
Updated : 10 December, 2025
Easy
About 20 min.
Ingredients
1
Bun
2
Eggs
100 grams
Salmon
20 grams
Lettuce leaves
10 grams
Any type of cheese
10 grams
Parmesan
to taste
Paprika
to taste
Ground black pepper
Sauce
2
Egg yolks
100 grams
Butter
4 tablespoon
White wine
2 teaspoon
Lemon juice
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Eggs Benedict with salmon? Prepare the ingredients. Use a burger bun or brioche. You can also take regular baguette or sandwich bread and cut circles out with a glass. Any well-melting cheese will work. I use two squares of processed cheese. My fish is already sliced, which is very convenient. Use very fresh eggs so the poached egg looks nice.
Step 2
For the sauce you only need egg yolks; use the whites for other dishes. Choose good-quality butter, tasty and without vegetable additives. Instead of wine you can safely use well-diluted vinegar, apple or wine vinegar. Add lemon juice to taste.
Step 3
Start with the sauce. Take a small saucepan with a thick bottom, add the yolks, wine and a pinch of salt. Whisk together. At the same time bring some water to a boil in a large pot. As soon as the water boils, reduce the heat to low so it stops bubbling vigorously. Place the saucepan with the yolks so that its bottom just slightly touches the water. Add the butter to the pan. Whisk constantly and wait until the butter melts.
Step 4
Cook the sauce for a few minutes until it thickens, whisking all the time so the yolks don’t curdle. You can periodically lift the pan above the water to avoid overheating. As soon as the sauce thickens, immediately remove the pan from the water bath, otherwise it may start to separate. Pour in the lemon juice and mix. The sauce should become smooth and uniform, with the consistency of thick yogurt.
Step 5
Start preparing the other parts of the dish. To save time, I cook the poached egg in the same water that was used for the water bath. Crack the egg into a separate small bowl. The water should also not be at a rolling boil; only a few bubbles should rise from the bottom. Pour vinegar into the water. Hold the bowl with the egg as close to the water as possible and gently slide the egg in.
Step 6
The egg will sink to the bottom. Very carefully, so as not to break the yolk, lift it from the bottom with a spoon. You can also gently fold the white from the sides toward the yolk to form a neat egg. Before cooking, you can first crack the egg into a fine sieve to drain the thinnest part of the white - this makes the poached egg even prettier.
Step 7
Cook the egg for a few minutes. The white should set completely while the yolk stays runny inside. Lift the egg out with a slotted spoon onto a small plate.
Step 8
Cut the bun in half and toast it on a grill pan until you get golden stripes. I recommend frying the bread and cooking the egg at the same time so you don’t waste time.
Step 9
Now assemble the sandwich. Take one half of the bun and place a slice of cheese on it. Put the bun with cheese in the microwave for a few seconds until the cheese starts to melt slightly. Place a handful of spinach or arugula on the cheese. Lay slices of salmon on top of the greens.
Step 10
Carefully place the poached egg on the fish. Spoon hollandaise sauce over the top. Grate Parmesan on a fine grater directly over the dish. If you wish, sprinkle with paprika and ground black pepper.
Step 11
Serve the dish immediately. Enjoy your meal!
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