Eggs Benedict with smoked salmon & chives

Eggs Benedict with smoked salmon & chives

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(30 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 eggs



    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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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30th Dec, 2017
Fab for Christmas holiday brunch. For the hollandaise I used only two eggs and 75g of Olivio expecting it wouldn’t turn out great but it worked very well. This was for 2 persons 2 poached eggs each. Delish.
13th May, 2017
Hollandaise is normally to be feared but tried this twice now and the second time the sauce was almost perfect. The cold water/ice is a great tip if the sauce begins to break up. By the way i have only really tried to cook in the last couple of weeks so if i can do it.....
1st Jan, 2015
Another first for me, never made Hollandaise before but this was so easy. Great New Years Day brunch. Perfect poached eggs, delicious!
30th Aug, 2014
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. Cheers!
24th Jan, 2013
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.
24th Jan, 2013
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
13th Jan, 2013
Fantastic morning treat with a fresh glass of chilled champagne. Easy to prep and serve.
23rd Dec, 2012
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.
25th Oct, 2012
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
25th May, 2012
So much nicer than with the traditional ham. The salmon really lifts it.


22nd Dec, 2014
hi will the sauce keep for a few days in the fridge or even better can it freeze x
goodfoodteam's picture
5th Jan, 2015
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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