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Author: Ann Styles

Prep time: 15 mins | Cook time: 20 mins | Total: 35 mins | Serves: 4

This Smoked Salmon Benedict is a delicious twist on the classic, using sourdough bread as the base instead of traditional English muffins. Since San Francisco is home to some of the best sourdough bread, I chose it for this recipe to add a tangy, wholesome touch. Topped with smoked salmon, creamy Hollandaise sauce, and fresh herbs, it’s an elegant and satisfying brunch dish. Pair it with a side of grilled asparagus tossed in olive oil and salt for a fresh, savory complement to this indulgent meal.

Instructions

1. Make the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks, lemon juice, and optional ground mustard together until thick and creamy.
2. Place the bowl over a pot of simmering water (double boiler setup), ensuring the bottom of the bowl doesn’t touch the water.
3. Whisk constantly until the mixture begins to thicken slightly.
4. Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and smooth.
5. Stir in salt and a dash of cayenne pepper if desired. Remove from heat and keep warm.
6. Poach the Eggs: Fill a large saucepan with water and bring to a gentle simmer. Add the white vinegar.
7. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon and carefully slide the eggs into the center.
8. Cook for 3–4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain. Season with salt.
9. Prepare the Grilled Asparagus (Optional Side): Toss the asparagus spears with olive oil and a pinch of salt. Heat a grill pan or regular skillet over medium-high heat. Cook the asparagus for 3–4 minutes, turning occasionally, until tender and slightly charred.
10. Assemble the Benedict: Lightly butter the toasted sourdough bread or English muffins (if desired). Place 1 slice of smoked salmon on each piece of bread. Top with a poached egg, then add another slice of smoked salmon on top of the egg.
11. Spoon the warm Hollandaise sauce generously over the layered salmon and egg.
12. Garnish with fresh dill or chopped chives. Serve immediately with a side of grilled asparagus, roasted potatoes, or fresh fruit for a complete brunch experience.