Eggs Benedict with Smoked Salmon

Eggs Benedict with Smoked Salmon
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • Eggs Benedict:

  • 4

    of bread

  • 8

    of smoked atlantic salmon

  • 4

    poached eggs

  • Hollandaise Sauce:

  • 1/2 cup
    (125 mL)

    unsalted butter

  • 4

    egg yolks

  • 1 1/2 tsp.
    (8 mL)

    freshly squeezed lemon juice

  • Salt and freshly ground pepper to taste


Poaching the eggs

Bring a large saucepan with water to a boil. Add 1 tsp. (5 mL) of salt and 1 Tbsp. (15 mL) of white vinegar. Break an egg into a small cup. Stir the boiling water quickly and slip the egg into the centre of the swirling water.

This method allows the egg white to stay intact.

Leave the egg in the water 2 to 3 minutes. The yolk will be soft and runny: the perfect consistency for Eggs Benedict.

Eggs Benedict

Toast the bread slices.

Place two slices of smoked salmon on each toast and top with a poached egg.

Nap with warm hollandaise sauce and decorate with a sprig of dill or tarragon to suit.

Hollandaise sauce

Heat the butter in a small saucepan over low heat; do not allow to boil.

Put the yolks in a bowl and pour in the lemon juice, mix, then slowly add the hot butter, whisking constantly.

Bring water to a boil in a saucepan and then place the bowl over the saucepan, making sure the bowl does not touch the water.

Continue whisking about two minutes, or until the sauce is smooth and velvety and slightly thickened.

Season to taste and keep warm until ready to serve.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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