Spinach and Salmon Eggs Benedict is a sophisticated twist on the classic brunch favorite, replacing the traditional Canadian bacon with delicate smoked salmon and adding a layer of fresh, sautéed spinach. Topped with a rich and tangy Hollandaise sauce, this dish combines vibrant flavors and textures: soft poached eggs, silky salmon, tender spinach, and a buttery toasted English muffin.

Perfect for weekend brunches, special occasions, or impressing guests, this elegant dish offers a luxurious breakfast experience. It’s indulgent yet fresh, balancing protein, healthy fats, and greens in a visually stunning presentation that feels both refined and comforting.

Why I Love This Recipe

I love this Spinach and Salmon Eggs Benedict because it elevates a traditional favorite into a gourmet meal without being complicated. The smoky richness of the salmon pairs beautifully with the creamy Hollandaise, while the spinach adds a pop of color, freshness, and subtle earthiness.

It’s a dish that tastes as amazing as it looks. Every bite delivers a mix of textures: crisp muffin, tender salmon, soft egg, and luscious sauce. Making this recipe feels like treating yourself to a luxurious brunch right at home.

Why It’s a Must-Try Dish

This variation is a must-try because it’s a fresh, flavorful upgrade to classic Eggs Benedict. It’s perfect for seafood lovers and anyone looking to enjoy a brunch that’s both elegant and nutritious.

The combination of protein-rich salmon, iron-packed spinach, and perfectly poached eggs creates a balanced, satisfying dish. Whether for a weekend treat or a special brunch, it’s a recipe that impresses both in flavor and presentation.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2
• Calories: ~480 kcal per serving
• Course: Breakfast / Brunch
• Cuisine: American / French

Ingredients

For the Eggs Benedict

• 2 English muffins, split and toasted
• 4 large eggs
• 4 oz smoked salmon
• 1 cup fresh spinach
• 1 tablespoon butter or olive oil (for sautéing spinach)
• 1 tablespoon white vinegar (for poaching eggs)

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon lemon juice
• ½ cup unsalted butter, melted and warm
• Salt and cayenne pepper, to taste

Optional Garnish

• Chopped chives or dill
• Lemon wedges

Cooking Directions

1. Toast English muffins: Split and toast until golden brown. Keep warm.
2. Sauté spinach: Heat butter or oil in a skillet and cook spinach until wilted, about 1–2 minutes. Remove and set aside.
3. Poach eggs: Bring water to a gentle simmer, add vinegar, and create a whirlpool. Crack eggs into the water and cook 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
4. Prepare Hollandaise sauce: Whisk egg yolks and lemon juice in a heatproof bowl over simmering water (double boiler). Slowly whisk in melted butter until thick and smooth. Season with salt and cayenne.
5. Assemble the Eggs Benedict: Place sautéed spinach on toasted muffins, top with smoked salmon, then a poached egg. Drizzle generously with Hollandaise sauce and garnish with chopped chives or dill. Serve immediately.

Step-by-Step Preparation Method

Step 1: Toast the English Muffins

• Split muffins and toast until golden brown. Keep warm.

Step 2: Sauté the Spinach

• Heat butter or olive oil in a skillet over medium heat.
• Add spinach and cook 1–2 minutes until wilted. Remove and keep warm.

Step 3: Poach the Eggs

• Fill a saucepan with water, add vinegar, and bring to a gentle simmer.
• Stir water to create a whirlpool and slide eggs in individually.
• Cook 3–4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon.

Step 4: Make the Hollandaise Sauce

• Whisk egg yolks and lemon juice in a heatproof bowl.
• Place bowl over simmering water.
• Slowly whisk in warm melted butter until smooth and thickened. Season with salt and cayenne.

Step 5: Assemble the Dish

• Place spinach on toasted muffins, layer smoked salmon, then poached eggs.
• Drizzle Hollandaise sauce generously on top.
• Garnish with chopped chives or dill and serve with lemon wedges.

How to Serve

Serve immediately for optimal taste and presentation. Pair with:

• Fresh fruit or fruit salad
• Roasted potatoes or crispy hash browns
• A fresh mimosa, coffee, or herbal tea

For a polished presentation, arrange eggs on a warm plate, drizzle Hollandaise in a smooth layer, and sprinkle herbs over the top.

Recipe Tips

• Use fresh eggs: They poach better and hold their shape.
• Simmer water gently: Avoid boiling to prevent eggs from breaking.
• Keep Hollandaise warm: Serve immediately or hold briefly over low heat.
• Assemble last minute: Keeps muffins crisp and eggs runny.
• Use quality smoked salmon: Enhances flavor and texture.

Variations

• Florentine: Add extra spinach or replace salmon with sautéed mushrooms.
• Avocado Salmon Benedict: Add avocado slices beneath the poached eggs.
• Spicy: Add a dash of hot sauce to the Hollandaise.
• Bagel Version: Use toasted bagels instead of English muffins.
• Mini Bites: Use small English muffins for appetizer-sized servings.

Freezing and Storage

• Storage: Best served fresh. Poached eggs and Hollandaise do not freeze well.
• Partial Prep: Toast muffins and sauté spinach in advance. Poach eggs and make sauce just before serving.
• Reheating: Warm muffins and spinach separately, then assemble with freshly poached eggs and sauce.

Special Equipment Needed

• Skillet for spinach
• Saucepan for poaching eggs
• Slotted spoon for eggs
• Double boiler or heatproof bowl for Hollandaise
• Whisk
• Cutting board and knife

FAQ

Q: Can I make Hollandaise sauce ahead?
A: Best fresh, but can be kept over low heat for 15–20 minutes.

Q: Can I use fresh salmon instead of smoked?
A: Yes, but lightly cook or sear it. Smoked salmon gives the best flavor and texture.

Q: Can I make it vegetarian?
A: Use sautéed mushrooms or extra spinach instead of salmon.

Q: How do I know the eggs are perfectly poached?
A: Whites should be set, yolks runny and soft. A gentle jiggle confirms doneness.

Q: Can I add herbs to Hollandaise?
A: Yes, fresh dill, tarragon, or chives can enhance flavor.

Conclusion

Spinach and Salmon Eggs Benedict is a refined, flavorful, and visually stunning brunch option. With tender poached eggs, smoky salmon, fresh spinach, and luscious Hollandaise sauce atop toasted English muffins, it’s both indulgent and balanced.

Perfect for weekend brunches, special occasions, or impressing guests, this dish combines elegance with approachability. Once you master it, you’ll have a versatile brunch recipe that’s sure to impress every time.