Foolproof Smoked Salmon Benny

Eggs Benny is a classic for a reason. Whether you are a traditionalist, or like to experiment with your ingredients, you cannot go wrong! We suggest locally sourced ingredients piled high, and we're arming you with an almost-too-easy blender hollandaise to secure you a position as Resident Brunch Expert.

We recommend whipping up the hollandaise recipe below first, and then drizzling (or dolloping) it atop your english muffinsmoked salmonpoached egg, and microgreens base. If you feel extra fancy, spread your favourite sauce or dressing on the english muffin, and garnish with an extra dusting of Cayenne or handful of fresh dill. Bon Appétit!


Hollandaise Recipe

PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME: 15 mins
SERVINGS: 4 to 6 servings
YIELDS: 1 cup


10 tablespoons  butter
3 egg yolks 
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)


1. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

2. Blend egg yolks, lemon juice, salt, until lightened in color: 
Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

 The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3. Lower blender setting, slowly drizzle in melted butter: 
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.

Continue to blend for another couple seconds after the butter is all incorporated.

4. Adjust salt and lemon juice to taste: 
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.

 If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Use within an hour or so, keep in a warm spot.

Recipe Adapted from:


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