If you are craving a brunch classic that feels like a celebration on your plate, the Eggs Benedict with Bacon, Ham, and Smoked Salmon Recipe is an absolute must-try. This dish marries the creamy, tangy richness of homemade hollandaise sauce with perfectly poached eggs perched atop toasted English muffins and layered with three irresistible proteins: crispy bacon, tender ham, and silky smoked salmon. Every bite bursts with contrasting textures and flavors that will transform your weekend mornings or special occasions into a memorable feast. Trust me, once you get the hang of this recipe, it will become your go-to indulgence.
Ingredients You’ll Need
Don’t be intimidated by the list here; these ingredients are all simple essentials that each play a starring role in making your Eggs Benedict sing. From the silky butter that creates the lush hollandaise to the fresh herbs that add brightness, every single component comes together beautifully.
- 3 egg yolks: The base of a rich, velvety hollandaise sauce that ties everything together.
- 1/4 tsp cayenne pepper: Adds a gentle warmth and depth without overpowering.
- 1/4 tsp salt: Essential for balancing and enhancing all the flavors.
- 1 1/2 tbsp lemon juice: Provides the perfect tang to cut through the richness.
- 1 1/2 tbsp water: Helps achieve the ideal hollandaise consistency.
- 175g unsalted butter: Cubed for easy melting; the star ingredient of your hollandaise indulgence.
- 8 large eggs: Ready for poaching—freshness is key!
- 8 slices bacon: Crispy, smoky, and irresistible, for that ultimate savory crunch.
- 200g shaved or sliced ham: Tender and flavorful, adding a classic touch.
- 250g smoked salmon slices: Silky, slightly salty, and oh so elegant.
- 4 English muffins: Split and toasted to provide the sturdy, buttery base for your toppings.
- 1 tbsp each chives and parsley: Freshly chopped to sprinkle on top for color and a burst of herbaceous aroma.
How to Make Eggs Benedict with Bacon, Ham, and Smoked Salmon Recipe
Step 1: Prepare the Hollandaise Sauce
Begin by whisking together your egg yolks, cayenne pepper, salt, lemon juice, and water in a heatproof bowl. Place this over a pot of simmering water (double boiler method) and whisk vigorously until the mixture thickens and becomes pale. Gradually add your cubed butter, whisking constantly, until the sauce is thick, smooth, and glossy. This is where patience pays off; the sauce should coat the back of a spoon beautifully.
Step 2: Cook the Bacon and Heat the Ham and Smoked Salmon
While your hollandaise is in progress, crisp up your bacon slices in a pan until golden and crunchy. In a separate pan or gently on the countertop, warm your ham slices just enough to release their aroma without drying them out. Arrange the smoked salmon at room temperature so it stays silky and tender on the plate.
Step 3: Poach the Eggs
Poaching can intimidate even seasoned cooks, but it’s truly simple once you get into a rhythm. Bring a pot of water with a splash of vinegar to a gentle simmer. Crack each egg into a small cup, then slide it carefully into the water. Poach for about 3 minutes for a luscious runny yolk. Remove with a slotted spoon and gently drain on paper towels.
Step 4: Toast the English Muffins and Assemble
Split your English muffins and toast until golden and slightly crisp. On each muffin half, layer crispy bacon, ham slices, and smoked salmon. Top each with a perfectly poached egg, then lavish on generous spoonfuls of your homemade hollandaise sauce. Finish with a sprinkle of chopped chives and parsley for freshness and color that makes this dish pop.
How to Serve Eggs Benedict with Bacon, Ham, and Smoked Salmon Recipe
Garnishes
Garnishing your Eggs Benedict is where you can truly personalize the experience. The chopped chives and parsley not only add freshness but also brighten every bite visually and on the palate. You can add a light dusting of paprika or sprinkle of cracked black pepper for a bit of spice and extra zing.
Side Dishes
Serve your Eggs Benedict with light, fresh sides like mixed greens or a crisp arugula salad dressed with lemon vinaigrette. Roasted baby potatoes or crispy hash browns also complement wonderfully, adding a heartier element that balances the soft textures of the dish.
Creative Ways to Present
For a fun twist, create mini Eggs Benedict bites by serving on toasted brioche rounds or blini instead of English muffins. Alternatively, offer a trio of choices by plating one portion with bacon, one with ham, and one with smoked salmon, so everyone gets to savor the flavors separately or together.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the components separate for the best texture. Wrap your hollandaise tightly and refrigerate, but be aware it’s best fresh. Store cooked bacon, ham, and salmon in airtight containers to maintain their flavors.
Freezing
While poached eggs and hollandaise don’t freeze well, you can freeze cooked bacon and ham slices. Thaw them gently in the fridge before reheating to keep the best texture. Smoked salmon should be enjoyed fresh for maximum flavor but can also be frozen briefly if needed.
Reheating
Reheat bacon and ham in a warm oven or skillet to regain crispness without drying out. Hollandaise can be gently warmed over low heat with careful stirring to avoid splitting. Poached eggs are best served fresh but can be reheated by briefly submerging in warm water.
FAQs
Can I prepare the hollandaise sauce in advance?
Yes! You can make hollandaise up to a day ahead. Keep it warm by covering and placing the bowl over a pot of warm water, stirring occasionally before serving to restore its texture.
What is the best bread to use for Eggs Benedict?
Traditional English muffins are ideal due to their sturdy, slightly chewy texture. However, brioche, sourdough, or even thick-cut toast can work beautifully depending on your preference.
Can I substitute bacon, ham, or smoked salmon?
Absolutely! Feel free to customize with turkey bacon, prosciutto, or even grilled vegetables for a vegetarian twist. The key is balancing flavors and textures to keep that classic Eggs Benedict feel.
How do I know when my poached eggs are done?
After about 3 minutes in simmering water, the whites should be fully set while the yolks remain runny. You can gently lift an egg out with a slotted spoon to check firmness.
Is there a way to make hollandaise sauce without a double boiler?
Yes, you can whisk the egg yolks over a gentle candle flame or very low heat on the stove manually, but be vigilant to avoid scrambling. A food processor or blender method also works great for a foolproof sauce.
Final Thoughts
This delightful Eggs Benedict with Bacon, Ham, and Smoked Salmon Recipe is truly a celebration of brunch at its finest. It might seem a bit fancy, but with a little love and patience, it’s surprisingly easy to make. The layers of smoky, salty, creamy, and tangy flavors come together to create something genuinely special. So, why wait? Gather your ingredients, invite some friends or family, and enjoy a truly memorable meal that will have everyone asking for seconds.
Print
Eggs Benedict with Bacon, Ham, and Smoked Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings (4 people)
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Description
Classic Eggs Benedict recipe featuring perfectly poached eggs, rich hollandaise sauce, and savory bacon or ham served on toasted English muffins. This elegant brunch dish combines creamy textures and tangy flavors, making it a timeless favorite for special mornings or weekend indulgence.
Ingredients
Hollandaise Sauce
- 3 egg yolks (from large eggs, 55-60g 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
Eggs and Meat
- 8 large eggs, fridge cold
- 8 slices bacon (streaky, Canadian style, or other preferred)
- 200g (7oz) shaved or sliced ham (16 slices, 2 per muffin half)
- 250g (8oz) smoked salmon slices, at room temperature
Other
- 4 English muffins, split (or 8 slices of other bread, or 4 brioche or other rolls)
- 1 tbsp chives, roughly chopped (for garnish)
- 1 tbsp parsley, roughly chopped (for garnish)
Instructions
- Prepare the hollandaise sauce: In a heatproof bowl or the top of a double boiler, whisk together the egg yolks, cayenne pepper, salt, lemon juice, and water. Place over gently simmering water, making sure the bowl doesn’t touch the water, and whisk continuously until the mixture thickens and doubles in volume. Gradually add the cubes of butter, whisking steadily until the sauce is smooth and creamy. Add more lemon juice or water to adjust consistency and flavor if needed. Keep the sauce warm but not hot.
- Cook the bacon and ham/salmon: Fry the bacon slices in a skillet over medium heat until crispy. Set aside on paper towels to drain excess fat. If using ham, warm the slices lightly in the same pan or separately. Similarly, bring smoked salmon to room temperature or warm gently if preferred. Keep all warm for assembling.
- Poach the eggs: Bring a large pot of water to simmer and add a splash of vinegar (optional) to help egg whites coagulate. Crack each cold egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Toast the muffins and assemble: Toast the English muffins until golden brown. On each muffin half place two slices of ham or bacon or smoked salmon. Carefully top with a poached egg, then spoon a generous amount of hollandaise sauce over each. Garnish with chopped chives and parsley. Serve immediately.
Notes
- Use fresh large eggs for best poaching results.
- Keep the hollandaise sauce warm but avoid overheating to prevent it from splitting.
- English muffins can be substituted with brioche or other bread according to preference.
- Adjust the amount of cayenne or lemon juice in the hollandaise to balance spice and acidity.
- Cooking times may vary slightly depending on egg size and stove heat.
