Smoked Salmon Eggs Benedict with Hollandaise Sauce

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  • Total Time: 45 mins
  • Hands-on Time: 45 mins
  • Makes: 4 servings

Smoked salmon, creamy Hollandaise sauce, fresh chives, and punchy cayenne join forces to make one big-flavored eggs Benedict recipe. Made deliciously easy with Simply Organic Hollandaise Sauce Mix.


  • 1 packet Simply Organic Hollandaise Sauce Mix

    1 cup milk

    6 tablespoons butter, divided

    1/4 teaspoon Simply Organic Cayenne

    1/8 teaspoon Simply Organic Black Pepper

    Sea salt or pink Himalayan salt, to taste

    2 tablespoons white wine vinegar

    8 eggs

    4 English muffins, sliced in half

    8 ounces smoked salmon, sliced

    1/4 cup freshly chopped chives


    1. In a medium-size pot over medium heat, whisk packet contents with milk.
    2. Add 4 tablespoons butter and bring to a boil while whisking, then reduce to a simmer and whisk for 1 minute.
    3. Remove from heat and add cayenne, black pepper and salt. Cover and set aside.
    4. Fill a 10-inch skillet over high heat halfway with water. Bring water to a boil, then add vinegar. Reduce heat to low so water is gently simmering.
    5. Gently break 1 egg into warm water and cook for about 4 minutes, until egg white is set. Repeat with remaining 7 eggs.
    6. Use a slotted spoon to remove eggs, draining away excess water.
    7. Toast English muffins and divide remaining 2 tablespoons butter among them. Place a few slices of salmon on each muffin half, then top with a poached egg, a generous spoonful of Hollandaise sauce, and chives.

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