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Perfect Smoked Salmon Eggs Benedict Board Easy Father’s Day Brunch Idea

Smoked Salmon Eggs Benedict Board - featured image
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A quick and elegant smoked salmon Eggs Benedict board perfect for Father’s Day brunch or any special weekend gathering. Combines poached eggs, silky hollandaise, smoked salmon, and toasted English muffins on a beautiful serving board.

Ingredients

Scale
  • 6–8 fresh large eggs
  • 1 tbsp white vinegar
  • 1 cup (225g) unsalted butter, melted and warm
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • Salt and cayenne pepper to taste
  • 3 English muffins, split and toasted
  • 8 oz (225g) smoked salmon slices
  • Fresh dill sprigs
  • 2 tbsp capers
  • Thinly sliced red onion (optional)
  • Freshly cracked black pepper
  • A handful of baby arugula or mixed greens

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): Melt the butter gently in a small saucepan until fully liquid and warm but not hot. In a heatproof bowl, whisk the egg yolks and lemon juice vigorously until the mixture thickens slightly and lightens in color (about 2-3 minutes). Place the bowl over a pot of simmering water (double boiler setup) making sure the bowl doesn’t touch the water. Slowly drizzle in the melted butter while whisking constantly to emulsify. Season with salt and a pinch of…
  2. Toast the English Muffins (5 minutes): Split English muffins and toast them until golden brown and crisp. Set aside on your serving board or plate.
  3. Poach the Eggs (10-12 minutes): Fill a medium saucepan with water about 3 inches deep. Bring to a gentle simmer and add 1 tablespoon of white vinegar. Crack each egg into a small bowl or cup. Create a gentle whirlpool in the simmering water, then carefully slide one egg at a time into the water. Poach for about 3-4 minutes for runny yolks, or longer if you prefer firmer. Use the slotted spoon to remove eggs, letting excess water drain, and place them gently on a paper towel-lined plate.
  4. Assemble the Board (5-7 minutes): On your wooden board, arrange toasted English muffin halves, smoked salmon slices, and poached eggs. Drizzle the warm hollandaise generously over the eggs. Scatter capers, red onion slices, and fresh dill around the board. Add baby arugula or mixed greens for a pop of color and freshness. Finish with a crack of black pepper.
  5. Final Touches: Invite everyone to build their own bites. Encourage mixing and matching elements for personalized flavor combos. Serve immediately for the best experience.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water slowly to bring it back together. Use fresh eggs for poaching to hold shape better. You can make hollandaise ahead and gently reheat over warm water. For dairy-free hollandaise, substitute butter with vegan margarine. For gluten-free, use gluten-free bread or muffins. Warming the serving board helps keep eggs warm longer.

Nutrition

Keywords: smoked salmon, eggs benedict, brunch, Father's Day, hollandaise sauce, poached eggs, English muffins, smoked fish, easy brunch

Find it online: https://piperplate.com/perfect-smoked-salmon-eggs-benedict-board-easy-fathers-day-brunch-idea/