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Creamy Smoked Salmon Benedict on Brioche Easy Homemade Hollandaise Recipe

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A luxurious brunch recipe featuring silky smoked salmon atop perfectly poached eggs on soft brioche, topped with a smooth, tangy homemade hollandaise sauce. Quick and easy to prepare, perfect for impressing guests or indulging yourself.

Ingredients

Scale
  • 4 thick slices brioche (or challah or sturdy white bread)
  • 8 ounces smoked salmon, thinly sliced
  • 4 large eggs, fresh and at room temperature
  • 2 tablespoons white vinegar (for poaching eggs)
  • 1 cup (225 grams) unsalted butter, softened
  • 2 tablespoons freshly squeezed lemon juice
  • 3 large egg yolks, room temperature
  • Salt to taste (sea salt preferred)
  • Pinch of white pepper or cayenne (optional)
  • Fresh dill or chives for garnish (optional)

Instructions

  1. Prepare the hollandaise sauce: In a small saucepan, melt the butter over low heat until just melted (about 5 minutes). Keep warm but don’t let it brown.
  2. In a heatproof bowl, whisk together 3 egg yolks and 2 tablespoons of fresh lemon juice until the mixture thickens slightly and becomes pale (about 2 minutes).
  3. Place the bowl over a pot of gently simmering water (double boiler setup). Keep whisking constantly to avoid cooking the eggs too fast.
  4. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and doubles in volume (about 5 minutes). Remove from heat and season with salt, white pepper, or a pinch of cayenne. Keep warm.
  5. Poach the eggs: Fill a medium saucepan with water about 3 inches deep, add 2 tablespoons vinegar, and bring to a gentle simmer (around 180°F or 82°C). Crack each egg into a small bowl first.
  6. Carefully slide one egg at a time into the water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
  7. Use a slotted spoon to remove the eggs, gently shaking off excess water. Set on a paper towel-lined plate.
  8. Toast the brioche: Lightly toast 4 thick slices of brioche until golden and slightly crisp, either in a toaster or on a dry skillet.
  9. Assemble: Place toasted brioche on plates, layer with smoked salmon slices, gently place a poached egg on top, and spoon generous amounts of hollandaise over everything.
  10. Garnish with fresh dill or chives if desired, and serve immediately.

Notes

Use room temperature eggs for better emulsification. Pour melted butter slowly into yolks while whisking nonstop to avoid curdling. Keep double boiler water at a gentle simmer to prevent scrambling eggs. If hollandaise thickens too much or looks grainy, whisk in a teaspoon of warm water to smooth it out. Poach eggs gently with vinegar to help whites set. Toast brioche until golden but not dry. Hollandaise sauce is best fresh and does not reheat well.

Nutrition

Keywords: smoked salmon benedict, hollandaise sauce, brioche, poached eggs, brunch recipe, easy hollandaise, homemade hollandaise, smoked salmon brunch

Find it online: https://dahliadishes.com/creamy-smoked-salmon-benedict-on-brioche-easy-homemade-hollandaise-recipe/