Eggs Benedict with smoked salmon & chives

Eggs Benedict with smoked salmon & chives

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(19 ratings)

Prep: 15 mins Cook: 20 mins

A challenge

Serves 4 as part of a brunch buffet
Get your poaching technique honed and serve up this brunch classic- it's easily-doubled to feed a family or crowd

Nutrition and extra info


  • kcal564
  • fat44g
  • saturates23g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein27g
  • salt3.09g
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  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp white wine vinegar
  • 2 English muffins, halved
  • a little butter, for spreading



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 slices smoked salmon
  • chopped chives, to serve

For the hollandaise sauce

  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 egg yolks
  • 125g unsalted butter, diced


  1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

  2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

  3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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Comments (19)

maryamos1's picture

Another first for me, never made Hollandaise before but this was so easy. Great New Years Day brunch. Perfect poached eggs, delicious!

aspacepig's picture

Just made this for the wife on our first anniversary together.

Have been in the food business for a decade but have never tried HS.

Thanks for the deliciously simple recipe. Worked a charm.


mildura's picture

Oh and also... is it common knowledge that you can freeze egg whites? After 5 years of cooking i've only just been told and now i feel a lot less guilty about only using the yolks. Plus i can make extra meringue for my lemon meringue pie. Maybe another novice will find it useful.

mildura's picture

This is the first recipe for hollandaise sauce i ever seen where you don't need to melt the butter first! I think that might even be the secret for us mere mortals because mine never came close to splitting and usually i have to constantly adjust the temperature to avoid it happening. The boyfriend did look petrified when he saw the finished product (with Johnathan's suggestion of champagne), but he must have thought i was about to propose, cause it looked delicious to me!

jwebber's picture

Fantastic morning treat with a fresh glass of chilled champagne. Easy to prep and serve.

lizleicester's picture

This is soooo delicious. I had to do a dairy free version (due to allergy to milk protein), so used Pure instead and it was lovely. Sprinkled with spring onions and it worked brilliantly as a treat for hungover offspring.

ruthasmyth's picture

FAB! Loved by all, especially my NO 1 Critic, my hubby! Hollandaise sauce fabulous, tho i used poach pods to poach my eggs.
Thanks again GoodFood

sarraceniac's picture

So much nicer than with the traditional ham. The salmon really lifts it.

wolffromthedoor's picture

Delicious! Very easy to follow, and for once I managed to get it all the separate bits ready at about the same time, and the Hollandaise came together perfectly. A lovely recipe for a breakfast treat.

elliesuki's picture

Delicious. New favourite for special occassion breakfasts.

Pee's picture

My first attempt at Hollandaise sauce.. no splitting so chuffed to bits. Hubby absolutely loved this, will definately a regular weekend breakfast in our house

jharrold's picture

forgot to rate

jharrold's picture

Did this this morning for a surprise Valentines Day breakfast and it really was perfect. Followed the recipe to the letter and could not have been happier with it or the reaction from the other half. Will become a saturday morning favourite when we have guests I think!

bealez's picture

came out brilliantly...thanx

lindarademaker's picture

flavour was beautiful

vhoracek's picture

I used dill instead of chives, it goes well with salmon. Homemade hollandaise is delicious.

smokierocz's picture

very nice the poached egg tops it of beautifully used ciabatta's instead of muffins, tot hollandaise sauce would be a disater wasn't sure if i'd like it but turned well :-)

thommich's picture

Used ready made hollandaise sauce, but this is a delicious, simple light snack.

nildesperandum's picture

Just had this for lunch with my sister, DELICIOUS!!! hollandaise sauce easier to make than we thought .We thought this would be a lovely breakfast for christmas morning .

Questions (2)

z80portion's picture

hi will the sauce keep for a few days in the fridge or even better can it freeze x

goodfoodteam's picture

Hi z80portion many thanks for your question. Because this hollandaise is made with raw egg yolk it should be made and eaten fresh. Do not store or freeze it as it will split and won't be good to eat. 

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