Salmon eggs benedict

Can a breakfast get any more classic than eggs bennie?

We love, love, love this easy recipe and the homemade hollandaise sauce will fast become your new favourite.


Hollandaise sauce

  • 2 egg yolks
  • 1/4 lemon, juiced, or to taste
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1/4 cup salted butter, melted

Poached eggs

  • 2 eggs


Hollandaise sauce

  1. Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly pour melted butter into the egg yolk mixture while whisking.
  2. Heat in microwave for 15 to 20 seconds; whisk.

 Poached eggs

  1. Fill a large saucepan with 3 inches of water.
  2. Bring water to a gentle simmer, then add vinegar.
  3. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.
  4. Remove eggs from water with a slotted spoon and set on a warm plate


Drizzle hollandaise sauce on top of eggs and serve with slices of smoked salmon on top of your favourite toast, breakfast muffin or bagel.

Tip: We love to use avocado as our base instead of butter as it still gives that creamy taste.


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