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Recipe for eggs Benedict with smoked salmon and hollandaise sauce

Eggs Benedict is an Anglo-Saxon dish that originally consisted of cooked ham, poached eggs, and hollandaise sauce served on an English muffin or other type of bread.

Nowadays this dish has numerous variations; today we’ll be making the recipe using smoked salmon from Gimar.

Prepare them and breakfast like a king!



You can find hollandaise sauce in some supermarkets, in the sauces section, but it isn’t easy to get. It’s best to prepare it on the spot and keep it warm in a water bath (bain-marie).

  • 1

    In the first step of this recipe, cut the bread rolls in half and use the base only. Coat with a thin layer of olive oil and toast on both sides.
  • 2

    Chop the fresh chives to add later as the final element of the recipe.
  • 3

    3. Once the bread roll bases have been toasted on both sides, place the slices of Gimar smoked salmon on top.
  • 4

    To make the eggs Benedict, place a saucepan with water on the heat and crack the egg carefully so you don't break the yolk. When the water is about to boil, stir with a spoon to form a swirl into which you'll drop the egg so the white wraps around the yolk. Allow to cook for 2 minutes.
  • 5

    Place the poached egg on the Gimar smoked salmon.
  • 6

    Garnish with a few olives and sprinkle the chopped fresh chives over the top of the eggs Benedict.

Enjoy your meal!

Below you can see the step-by-step video of our authentic eggs Benedict with smoked salmon and hollandaise sauce.

If you liked our recipe with Gimar salmon, take a look at our salmon recipes section, tell us about your experiences and share your photos.