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Perfect Eggs Benedict with Smoked Salmon on Everything Bagel Toast

eggs benedict with smoked salmon - featured image
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A quick and easy brunch recipe featuring poached eggs and smoked salmon on toasted everything bagels, topped with silky hollandaise sauce for a smoky, savory twist on classic eggs benedict.

Ingredients

Scale
  • 2 large everything bagels, sliced and toasted
  • 4 ounces smoked salmon, thinly sliced
  • 4 large eggs, fresh and free-range preferred
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter, softened
  • 3 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • Salt to taste
  • White pepper to taste
  • Fresh dill or chives, finely chopped (optional, for garnish)
  • A small handful of capers, rinsed (optional)

Instructions

  1. Slice the everything bagels in half and toast them until golden brown and crisp, about 3-5 minutes in a toaster or under the broiler. Set aside on a warm plate.
  2. Fill a deep skillet with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
  3. Crack each egg into a small bowl, then carefully slide into the simmering water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks.
  4. Use a slotted spoon to lift the eggs gently and drain on a paper towel.
  5. In a heatproof bowl over simmering water (double boiler method), whisk together the egg yolks, lemon juice, and Dijon mustard until slightly thickened.
  6. Slowly drizzle in the softened butter, whisking constantly until the sauce is smooth and creamy.
  7. Season the hollandaise sauce with salt and white pepper to taste. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.
  8. Place the toasted everything bagel halves on plates. Layer each with smoked salmon slices, then gently top with a poached egg.
  9. Spoon over a generous amount of hollandaise sauce.
  10. Garnish with fresh dill or chives and a few capers if desired. Serve immediately while warm.

Notes

Use fresh eggs for easier poaching. Keep heat low when making hollandaise to prevent curdling. If hollandaise sauce breaks, whisk in a teaspoon of warm water off heat to bring it back together. For dairy-free or plant-based versions, substitute vegan butter and smoked tofu or tempeh. Gluten-free option: use gluten-free bread or toasted English muffins instead of bagels.

Nutrition

Keywords: eggs benedict, smoked salmon, everything bagel, hollandaise sauce, brunch recipe, poached eggs, easy brunch

Find it online: https://piperplate.com/perfect-eggs-benedict-with-smoked-salmon-on-everything-bagel-toast-easy-recipe/