Eggs Benedict with Smoked Salmon

Smoked salmon is a change from the usual seared Canadian bacon, although any type of meat can be used including prosciutto or Serrano ham. To poach the eggs, fill a skillet halfway with water. Add a splash of vinegar and bring to a boil over high heat. Place heat-safe ramekins in water. Water should come halfway up ramekins’ sides. Melt a dab of butter in each ramekin. Crack one egg into each ramekin.  Lower heat to simmer, partially cover and poach until whites are set and yoke is at desired consistency. Season with salt and pepper.

4 poached eggs

4 slices smoked salmon

4 toasted English muffin halves

Easy Hollandaise Sauce (recipe follows)

Place one toasted muffin half on each plate.  Add smoked salmon and top with poached egg. Serve with  Hollandaise Sauce and skillet-fried potatoes.  Serves 4.

Easy Hollandaise Sauce
A true Hollandaise is whisked in a double-boiler. This version is slightly easier and just as good. Be sure to use fresh, high quality or pasteurized eggs. The leftover egg whites can be frozen up to six months.

3 egg yolks

Juice of ½ lemon

Dash cayenne pepper

Salt, to taste

½ cup hot melted butter

In a food processor, blend egg yolks, lemon juice, cayenne and salt. Process 1 minute. With machine running, add hot butter in a steady stream.  Serve immediately.

Gary – This is a richer dish, because of the egg yolk, the hollandaise and the smoked salmon, so look for a richer wine with more body and complexity.  A true Champagne or creamy, quality sparkling wine could be a marvelous match, as would be a fine white Burgundy from Chablis, Meursault or Puligny.  A richer, dry style of Pinot Gris from Alsace or Oregon would offer the character needed, as would a rose’ from one of the fuller-bodied red grapes (Cabernet, Syrah, Grenache, Mourvedre).

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