Dinner

Eggs Benedict with Hollandaise Sauce, Poached Eggs, Ham, Bacon, and Smoked Salmon Recipe

Name: Eggs Benedict with Hollandaise Sauce, Poached Eggs, Ham, Bacon, and Smoked Salmon Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large egg yolks (55-60g / 2 oz each); 1/4 tsp cayenne pepper (or white pepper); 1/4 tsp salt; 1 1/2 tbsp lemon juice, plus more to taste; 1 1/2 tbsp water, plus more as needed; 175g (1 1/2 sticks) unsalted butter, cut into 1.5 cm / 1/2″ cubes; 8 large eggs, cold from fridge; 8 slices bacon (streaky, Canadian or other); 200g (7 oz) shaved or sliced ham (16 slices, i.e. 2 slices per muffin half); 250g (8 oz) smoked salmon slices, at room temperature; 4 English muffins, split (or 8 slices other bread, or 4 brioche or other rolls); 1 tbsp chopped chives; 1 tbsp chopped parsley

ByMariam Harutyunyan August 3, 2026August 3, 2026

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Introduction

Eggs Benedict is a classic brunch favorite that combines perfectly poached eggs, savory bacon or ham, and creamy hollandaise sauce atop toasted English muffins. This elegant dish is simpler to make than you might think and is sure to impress at your next gathering.

The image shows a close-up of an eggs benedict dish with three layers: the bottom layer is a light tan toasted English muffin with a soft texture, topped by a layer of bright orange smoked salmon slices that are slightly curled and shiny, then a white poached egg with a smooth surface sits on top, covered by a creamy pale yellow hollandaise sauce that drips down the sides. Small green chive pieces sprinkle the sauce for color contrast. On the side, fresh green leafy salad and lemon wedges with a bright yellow rind and pale inner flesh lay on a white plate, all placed on a white marbled surface. A vintage silver fork is pressing softly into the egg. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg yolks (from large eggs, 55-60g / 2 oz each)
1/4 tsp cayenne pepper (or white pepper)

1/4 tsp salt
1 1/2 tbsp lemon juice (plus more to taste)

1 1/2 tbsp water (plus more as needed)
175g / 1 1/2 sticks unsalted butter (cut into 1.5 cm / 1/2″ cubes)

8 large eggs (fridge cold)
8 slices bacon (streaky, Canadian or other)
200g / 7oz shaved or sliced ham (16 slices, about 2 slices per muffin half)

250g / 8oz smoked salmon slices (at room temperature)
4 English muffins, split (or 8 slices other bread, or 4 brioche or other rolls)
1 tbsp each chives and parsley (roughly chopped, for garnish)

Instructions

Step 1: Preheat your oven to 50°C/120°F. Cook the bacon in a little oil or butter to your liking, then transfer it to a small baking pan. Cover with foil and keep warm in the oven. If using ham, cover it and warm it in the oven as well.
Step 2: Lightly toast the English muffins and keep them warm on a rack in the oven.
Step 3: To make the hollandaise sauce, place the egg yolks, water, lemon juice, cayenne pepper, and salt into a tall narrow jug suitable for your blender stick. Blend briefly to combine.

Step 4: Melt the butter in a heatproof jug until hot, then let it settle for about 15 seconds so the milky solids separate at the bottom. With the blender running on high, slowly pour the butter in a thin stream into the eggs over approximately 45 seconds, leaving most of the milky solids behind. Continue blending for 10 seconds, moving the stick up and down until the sauce is thick and creamy.
Step 5: Adjust the sauce thickness if needed by stirring in warm water one teaspoon at a time until it coats well but remains pourable. Keep the sauce warm but not hot by covering it; it can remain at room temperature if needed.
Step 6: For the poached eggs, crack each egg into a small strainer over a bowl to drain watery whites for about 30 seconds, then transfer to separate teacups.

Step 7: Fill a large pot with 7.5 cm (3 inches) of water and bring to a boil. Reduce heat so small bubbles form but the water is not boiling vigorously.
Step 8: Gently slide each egg from the teacup into the water close to the pot’s base to keep the shape neat, adding all eggs within 15 seconds.
Step 9: After 20 seconds, carefully turn each egg upside down using a slotted spoon to ensure even cooking.

Step 10: Continue poaching for another 1 1/2 minutes, turning again at one minute. Check doneness—the whites should be set but soft, and yolks runny.
Step 11: Remove eggs with a slotted spoon and drain briefly on paper towels for about 15 seconds to dry their tops without sticking.
Step 12: To assemble, place two English muffin halves on each plate. Layer with ham, bacon, or smoked salmon, then top with a poached egg. Spoon hollandaise sauce over the egg and sprinkle with chopped parsley and chives. Serve immediately.

Tips & Variations

Use fresh eggs straight from the fridge for the best poaching results.
Substitute bacon and ham with smoked salmon for a pescatarian version.
If you don’t have a blender, whisk the hollandaise gently over a double boiler using the same ingredients and technique.

Add a dash of hot sauce or a sprinkle of paprika to the hollandaise for extra flavor.
Serve on toasted brioche or sourdough for a different bread base.

Storage

Eggs Benedict is best enjoyed fresh. Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 1 day and gently rewarm in a warm water bath before serving. Poached eggs can be refrigerated for up to 24 hours but may lose their texture. Reheat gently in warm water, never boiling.

How to Serve

A white plate holds a stack of food with four layers: the bottom layer is a toasted English muffin with a light brown, slightly rough texture; above it, soft-looking salmon slices with a pink-orange color sit next, followed by a poached egg with white, smooth, and soft edges, topped by rich, creamy light yellow hollandaise sauce dripping down the sides. Bright green chopped herbs are sprinkled on top and around the plate. On one side, fresh green leafy lettuce adds color, and on the other side, two lemon wedges with bright yellow rinds rest on the edge. A silver fork is partially visible at the bottom left. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

Yes, you can prepare hollandaise sauce ahead and keep it warm for up to 15 minutes. For longer storage, refrigerate and gently warm before serving, but avoid overheating to prevent curdling.

What is the best way to poach eggs neatly?

Cracking eggs into a small cup and gently sliding them close to the water surface helps maintain shape. Turning the eggs halfway through cooking also promotes even cooking and a tidy appearance.