Smoked Salmon Eggs Benedict


The origin of this dish is a bit of a disputed item…

In one version A retired Wallstreet stock broker, Lemuel Benedict, suggested a version on toast as a cure for a hangover. The enterprising maître d’hôtel was impressed and kept it on the breakfast and lunch menus.  In another, Commodore E.C. Benedict, yachtsman and banker was the inventor. And finally, Mrs. Le Grand Benedict, living in New York and a frequent Delmonico’s patron being tired of the usual fare asked the maitre’d for something new. Asking her what she suggested, Mrs. Benedict replied, poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.

This recipe is a twist on the traditional and is more properly a variation on Eggs Royal where the ham is replaced by Smoked Salmon.


  • English muffins
  • Smoked salmon
  • Red onion or shallot
  • Tomato fresh home grown if you have them
  • Poached eggs
  • Hollandaise
  • Paprika
Split and toast the muffins, thinly slice the onion or shallot and tomato. Hollandaise is easy to make in your blender or food processor. ( GA will post it on the web )
using the muffin as the base add a thin layer of tomato, salmon and onion. Poaching the eggs till the whites are cooked but soft and the yokes are runny, gently place them on top. Drizzle Hollandaise over all and lightly sprinkle with paprika. The reviews from the testing panel have been unequivocal. ‘Gorgeous, delicious, delightful, refreshing.’
Glenn & Glenn

Easy Hollandaise recipe

Notoriously difficult, and finicky to make, Hollandaise is one of the five key sauces in French Cooking. The traditional method may produce a richer sauce but I have found an easy and almost infallible way to whip up this delicious sauce in a blender.

The basic ratio is one egg yolk to two tablespoons of butter to ¼ teaspoon of lemon juice. It can be adjusted to taste, and the yolks will absorb more than two table spoons of butter, but I find this ratio to be pleasing and easy.


  • Eggs
  • Butter
  • Lemon Juice
  • Cayenne

Separate the yolks and whites; put the yolks in a blender. Melt the butter and drizzle into the egg yolks running the blender at slow speed. Once all butter is incorporated then add lemon juice as desired to gain proper consistency (Thick or Runny) put in a pinch of Cayenne. Perfect Hollandaise every time.