Smoked Salmon Eggs Benedict / by Alex Boake

One of our holiday traditions is to do a Brunch featuring Eggs Benedict. Formerly we would serve this on toasted English Muffins. No longer! We brainstormed and came up with a delicious and healthy alternative. It takes a bit of effort to assemble this meal—but it's sure to impress in both look and taste. Believe me, you won't miss the English Muffin one bit!

Smoked Salmon Eggs Benedict Serves 4


  • 4 Portabella Mushroom Caps
  • 2 Sweet Red Peppers
  • 12 Thin Slices of Smoked Salmon
  • 4 Poached Eggs

Hollandaise Sauce

  • 2 Egg Yolks
  • 1 Tbsp Fresh Lemon Juice (Half of a Medium-sized Lemon)
  • 1/2 tsp Dried Mustard Powder
  • 1/8 tsp Sea Salt
  • 1/2 Cup Butter
  • Fresh Dill to Garnish


Rinse your Portabella Mushroom Caps, and pat dry. Rinse Sweet Red Peppers, and cut off the tops. Cut each into four slices, and remove the seeds. Preheat your grill to high, and then grill the Mushrooms and Red Peppers for 3 or 4 minutes per side. Pre-heat oven to 200. Plate the Mushrooms, topping them with the Red Pepper slices on four oven-safe dishes. Keep them warm in the oven while you prepare the rest of the ingredients.

Poach the four Eggs, ensuring that the yolk remains runny. This should take about 3 and a half minutes.

While the Eggs are being poached, prepare the Hollandaise Sauce. In a small bowl, measure the Egg Yolks, Lemon Juice, Mustard Powder and Salt. Using a glass measuring container, microwave the 1/2 Cup of Butter on high for about 1 minute—or until it is very hot and bubbling. With an immersion blender, or electric beaters, gradually add the hot Butter to the Egg Yolk mixture. Blend this mixture until it is creamy and thick.

Remove the plated Mushrooms from the oven, being careful of the hot dishes! Remember to turn the oven off. Top each Mushroom with 3 slices of the Smoked Salmon, and 1 Poached Egg. Pour the Hollandaise Sauce over each, dividing it equally among the 4 plates.

Top with Fresh Dill, and serve! Enjoy the creamy combination of the Hollandaise, runny Egg Yolk, contrasted with the fresh notes of the Lemon and Dill—along with the sweetness of the Red Peppers and Smoked Salmon.