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Perfect Smoked Salmon Eggs Benedict Recipe with Easy Herbed Cream Cheese

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A comforting and elegant brunch recipe featuring silky smoked salmon, herbed cream cheese, perfectly poached eggs, and classic hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • 6–8 oz (170–225 g) thinly sliced smoked salmon
  • Fresh lemon wedges, for serving
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and kept warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Prepare the Herbed Cream Cheese: In a small bowl, mix softened cream cheese with chopped dill, chives, lemon zest, salt, and pepper until smooth and creamy. Set aside in the fridge to let flavors meld (about 10 minutes).
  2. Toast the English Muffins: Split and toast the muffins until golden and crisp (about 3-5 minutes). Set aside on warming plates.
  3. Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes for runny yolks. Use a slotted spoon to remove, drain, and place on a paper towel briefly.
  4. Make the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened. Place over simmering water (double boiler method), whisking constantly. Slowly drizzle in warm melted butter while whisking until sauce thickens and smooth. Remove from heat, season with salt and cayenne. Keep warm.
  5. Assemble the Eggs Benedict: Spread herbed cream cheese on each toasted English muffin half. Layer smoked salmon slices on top. Gently place a poached egg over the salmon, then spoon warm hollandaise sauce over everything.
  6. Serve and Garnish: Add fresh dill or chive on top and a wedge of lemon on the side. Serve immediately.

Notes

Use room-temperature eggs for poaching to keep whites neat. Add a splash of vinegar to poaching water. Whisk hollandaise continuously and add butter slowly to avoid breaking. If hollandaise thickens too much, whisk in a teaspoon of warm water. Toast English muffins until crisp to prevent sogginess. Prepare herbed cream cheese ahead to meld flavors. For gluten-free, swap English muffins with gluten-free bread or sweet potato slices. Vegetarian option: replace smoked salmon with grilled asparagus or sautéed mushrooms.

Nutrition

Keywords: smoked salmon, eggs benedict, herbed cream cheese, hollandaise sauce, brunch, easy brunch, poached eggs, smoked salmon recipe

Find it online: https://elvafood.com/perfect-smoked-salmon-eggs-benedict-recipe-with-easy-herbed-cream-cheese/